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The French Laundry (tfl) Part I

The French Laundry (tfl) Part I
n the garden at The French Laundry

Spent last Sunday in Napa and Yountville celebrating my niece Marie’s 30th birthday and my sister Sue’s birthday. We were joined by Sue’s best friend Susan Baker, her college roommate from 40 years ago. Today’s blog is all about our day together having brunch at my house, tastings at Biale Winery and dinner at the world famous three Star Michelin restaurant The French Laundry.

I was concerned about drinking on an empty stomach, so I decided to whip up a few things to keep our tummies happy. The day before, I prepared an organic milled spelt, bulgur, heritage grain Olan wheat flour by Capay Mills, sun dried tomato and salami bread and kept it in the refrigerator to ferment overnight. Baked it fresh that morning, so it would have time to cool before cutting into it. I served this wonderful high protein bread with two cheeses: havarti dill, and Nicasio Reserve from Marin County California and my homemade Blenheim apricot preserves. We splurged and opened a bottle of sparkling wine and made bellinis with my canned peaches from my garden and garnished with lemon verbena from the garden.

I also served a potato Spanish tortilla and a peach crumble with vanilla ice cream and homemade caramel sauce. So yummy. I probably over did it. But this was going to be a special day and I wanted to start it out right.

We left for the winery later than expected with full bellies and smiling masked faces all piled into my Lexus. My husband Ken agreed to drive us, so we could enjoy the day. 

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My niece Marie and sister Sue at the French Laundry Gardens

We had a nice experience tasting wines at Robert Biale Vineyards. Since Susan has a membership, we were spoiled with impeccable service and attention. We relaxed looking at the vineyard, chatting and sipping some of the best Zinfandel, Petit Sirah, and Biale’s rare blends some of the best in the Napa Valley. We happened to be the only people there because of the wildfires and smoke permeating the area. We were lucky there was a breeze and the air quality didn’t bother us. It was much worse in the Bay Area where we traveled from. We sat for hours admiring the planters filled with prolific fuchsia pink and yellow perennials lantana, pink dianthus and red and yellow dahlias. Just gorgeous.

My niece Marie, my sister Sue and me at The French Laundry Garden

We were blessed to be able to get a reservation at The French Laundry 6 months ago for a May celebration. Covid closed down many restaurants in March, April and May, but we were fortunate enough to claim one for August so we could acknowledge Marie’s 30th birthday. Her dream came true that day, and I was ohh soo grateful to be included in her special day. I can’t forget to mention the quick stop at Bouchon Bakery where we indulged in hot chocolate, espresso, fresh French bread and pastries, not wanting to spoil our appetites for what was to come. Bouchon sells Paris-Brest, Macarons, fresh fruit tarts, chocolate eclairs, cupcakes, pain aux raisins, yuzu citrus croissants, chocolate almond croissants, cream cheese Danish, french baguettes filled with ham and cheese, smoked salmon sandwiches on seeded rolls,tomato and brie sandwiches, cookies, chocolates and candies like almond toffee.

It’s hard to know where to begin on describing my experience at the French Laundry. The four of us began by walking through the gardens across the street from the restaurant. They are incredible. They keep bees hives, tiny new starts of herbs in a tunnel, rows of lettuce, peppers, squash, onions, tomatoes and more. We visited the chickens who seem happy eating their fill of discarded squash. I’m curious about owning chickens and am ready to try keeping them in my home garden.

My husband took photos of us perfecting our makeup, like we were getting ready to get married or something. We were so excited and had waited so long to have this day finally happen. It had been cancelled a few times because of Covid and we were worried it would be cancelled again because of the fires and smoke in Napa County. The tables would be set up outside because no one is allowed to eat indoors for fear Covid could spread. We were fortunate to have the money and resources to afford the $350.00 per person fine dining experience. My sister Sue treated us by scheduling the date and paying many months ago. How incredibly lucky I was to be included in this special day, since originally my sister had another person in mind for the ticket.

More photos were taken at the entrance, then my husband drove off to find his own dinner nearby. Kind of sad we couldn’t include him in the event, but he wouldn’t have wanted to participate nor have wanted to spend the money on this extravagant meal.

I’m going to end here and write my next blog about the remainder of the day. I hate to see my blogs getting too long. Look forward to my next write up continuing on about our French Laundry experience part II.

First I will share my Peach Crumble and Sea Salt Caramel Recipe.

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Peach crumble made with fresh Alberta peaches from the garden. Used buckwheat, oatmeal, almonds, brown sugar, butter, baking powder and salt. Served with ice cream and home made caramel sauce

Peach Crumble with Sea Salt Caramel Sauce

Ingredients:

4 or 5 medium to large size peaches peeled and sliced ¼ inch thick

2/3 C Brown Sugar

⅓ C Granulated Sugar ( Plus 2 T more sugar for peaches

2 T Tapioca Flour or arrowroot to add to peach mixture later)

½ C. Buckwheat flour

¼ C All Purpose Flour

¼ C Oats

½ C Unsalted Butter room temperature or cold cut into chunks Plus 1 T extra to coat pie dish

½ t Kosher Salt

½ t ground cinnamon

½ t ground ginger

¼ t ground cloves

1 Baking pie dish or use several individual oven safe serving size bowls 

1 Cuisinart Food Processor or Kitchenaid Mixer 

Instructions:

Crumble Topping

In a Cuisinart food processor, Kitchenaid Mixer or large bowl combine all dry ingredients: Brown Sugar, White Sugar, Buckwheat Flour, All Purpose Flour, Oats, Salt and spices: Cinnamon, Ginger, Cloves.

Pulse 5 times to mix thoroughly. Add butter pieces and pulse again until mixture is crumbly. Set aside.

Peel peaches by boiling first and placing in an ice bath to loosen skins. Dry and cut peaches, remove pits and cut into ¼ inch thick slices and place in a medium size bowl. Sprinkle 2 Tablespoons of sugar mixed with 2 T tapioca flour onto peaches. 

In a buttered pie dish, place cut pieces of peaches that are covered with sugar and tapioca flour. Add crumble topping on top of peaches. Set the pie dish on a sheet pan and bake in a preheated 375 degree oven for 35-50 minutes or until dessert is hot and bubbly.

Remove from the oven and cool slightly. Dessert can be refrigerated at this time and reheated and served later.

Serve alongside vanilla ice cream and sea salt caramel sauce.

Sea Salt Caramel

Ingredients and Instructions

320g or 11 oz Heavy Cream

200g or 7 oz Light Corn Syrup

60g or 3 oz Granulated Sugar (Plus an additional100g or 3.5 oz for later)

Heat these ingredients together in a medium size pot and set aside keeping it hot.

In another medium size pot, on medium low heat sprinkle 100g or 3.5 oz of granulated sugar little by little melting and cooking sugar slowly NOT stirring, until caramel turns amber color. 

Slowly add hot cream mixture to amber caramel stirring and cooking until temp reaches 105 degrees C or 220 degrees F. The longer you boil, the thicker the caramel.

Add 4g Sea Salt, Maldon, or Fleur de Sel and cool. Caramel will thicken as it cools. 

Recipe credit to Pastry Chef and author Dominique Ansel

I’ve used buckwheat flour to add complexity to the recipe and to make it healthier. You can substitute your favorite flour or use flax meal or almond flour.

Enjoy!

Thanks for joining me today. Leave me questions or comments below.

 

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Get a Taste of the Arts During Covid and a French Macaron Recipe

Get a Taste of the Arts During Covid and a French Macaron Recipe

It’s been almost a year since my neighbor Caroline came over to teach me how to make French Macarons. Caroline is a student and dancer at Loyola Marymount University in Southern California. She is quite an artsy person and I love her parents. She was on her summer break when she and I met to have baking lessons in my kitchen. I taught her how to make apricot jam and in return she taught me how to make macarons.

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Here’s Caroline showing off her macaron’s on the sil pat

I feel badly for all the college kids that have to return home because of Covid 19. It’s such a bummer how our lives have changed since March 2020 when California went on lock down. My kids have since graduated and moved on, but I can’t imagine how hard it is to not get the “college experience” of being on campus with your friends.

I have also been affected by this virus. I’m not allowed to visit my 83 year old father who lives in a skilled nursing facility in Yountville. He has COPD a lung disorder, diabetes and many other preexisting conditions that would make him vulnerable if he got the virus. I fell badly that he is alone without his family. We can drop off goodies and they will bring them to him. We can Face Time him and talk on the phone, but it isn’t the same as a personal visit. He has a good attitude about it all and is hanging in there.

 I haven’t been able to have outings with my mother who is also immunocompromised. We can talk over the phone also and visit at a distance from her front porch, but it is difficult. She has her husband Tom to keep her company and they are very happy.

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Me and my mom on her wedding day 7 years ago

We haven’t had any large family gatherings and that is unusual for us. We have seen our son’s who live nearby and neighbors when we walk in the evenings, but that’s about it. We are only going out for groceries and essentials to keep our exposure to a minimum.

A few of our family members have enjoyed a dinner or two at a distance in our backyard, but even that makes us a little uncomfortable.

Before the Corona Virus, I would go to my gym and exercise and write my blog. It was my happy place, but I’ve decided not to rejoin and find ways to exercise on my own. I’ve missed my hiking on Tuesdays and Thursday mornings with my friends. I can hike, but prefer to go with only one other person, usually my husband.

 I’ve spent my days keeping abreast of the news (Instagram, Twitter, Facebook, Late night shows, You Tube, the SF Chronicle) and talking to friends. I listen to podcasts like Macrovoices.com, The Sourdough Podcast, Rise Up, Unlocking Us By Brene Brown, Oprah Super Soul Conversations, The Southern Fork, and Hidden Brain. I have two books I’m listening to on Audible. I’m definitely informed and up to date on the latest shenanigans of President Trump. I’ve even started reading “Why Are all the Black Kids Sitting Together in the Cafeteria,” by Beverly Daniel Tatum PhD.  Our family started a book club to raise awareness about racism since George Floyd’s outrageous death by a police officer. And don’t forget Netflix.

 

I’ve spent most of my days gardening and growing vegetables in five raised planting beds. This is the first time I grew most of the plants from seed. It has been fun picking zucchini, tomatoes, beans, peas, peppers, and cucumbers. The pumpkins are cute and getting bigger and more orange every day. 

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ravioli’s made with semolina flour, parsley, Parmesan ricotta and spinach

 I’ve been making pasta from scratch, finding ways to fill raviolis and lasagna and serve them to my husband. I’ve learned how to make sourdough bread and brioche with my own sour dough starter, experimenting with rye, buckwheat, kamut, quinoa, beans, and millet. I learned how to make a starter with cherry pits and also one with organic red grapes. I now know how to properly score the loaves by following lots of bakers on Instagram and You Tube. It is so much fun and tasty too.

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Brioche rolls sprinkled with sesame seeds and poppy seeds

I’m cooking more since my husband is working from home. I had to cancel my cleaning people since I didn’t want to bring the virus into my home. Now I’m cleaning more than I ever have, even the dusty floor under the bed yesterday. Yuck!

One of my latest endeavors, was growing poppies. Fancy ones. I grew varieties like “Fruit Punch” Papaver, a raspberry Breadseed papaver somniferum, “CupCake”, “Swansdown” and a Papaver Atlanticum called “Flore Pleno”. I’ve let the pods dry and carefully collected the seeds so I can grow them again next year. They are beautiful and extra special additions to my garden.

Dahlia’s were my latest obsession last year and I bought more tubers a few months ago from the Dahlia Society. The first one has bloomed and I’m quite excited. Here is a blog from my day at #Filoli Gardens.

 I dusted off the sewing machine too and started making masks for the family. I was hoping to try a new pattern today, but got involved in writing my blog instead. There is always tomorrow to start sewing more masks.

 So after almost one year, I’ve finally posted the recipe of these amazing macarons. I hope you will try them too. I don’t have the filling recipes up here yet, but I hope to get to that by next week. Thank you Caroline for the great recipe and the fun time.

 Thanks for stopping by my blog. I’m grateful for my family and friends who follow me and read my posts. Hoping all of you stay safe and healthy and we can get back to our happy places whether it be a college campus or the gym. 

Hope I’ve inspired you to try something new in your kitchen or garden. Make ART.

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 French Macarons

Ingredients:

150g Confectioners Sugar

150g Almond Flour

150g Granulated Sugar

150g Egg Whites

38g water (for sugar syrup)

55g liquefied Egg Whites (Eggs that have been in the fridge for a week outside of shell  (for sugar syrup)

1.5 teaspoon Vanilla or whatever flavoring you like

Candy thermometer

Pastry bag and medium size plain tip

Sheet pans

Parchment Paper or Silicone mats

Directions:

Using a Cuisinart Food Processor, combine Almond Flour and Confectioners Sugar pulsing until combined. If you don’t have a food processor you may sift almond flour and sugar together a few times until there are no more lumps in the mixture.

In a separate large clean bowl, pour 55g of egg whites to the flour and sugar mixture and stir with a spatula until it forms a paste. Set aside after covering with plastic wrap.

Sugar syrup:

Put the 38 grams of water and granulated sugar in a small saucepan on medium heat. Use a pastry brush to keep the sides of the pot clean by brushing the sides with a small amount of water. Bring to a boil and cook syrup until 116C/ or 240 degrees F using a candy thermometer.

Start mixing the egg whites in a clean bowl of a mixer with a whip attachment when sugar syrup is almost ready at 115C or 235degrees F. Simultaneously, whip eggs on medium high until the eggs are frothy. Pour sugar syrup in the mixer slowly incorporating the sugar into the eggs. Keep mixing until the meringue is white and fluffy and can hold a stiff peak about 6 minutes. Add the vanilla and any food coloring you might like. Continue to whip meringue for another 4 to 5 minutes until it has cooled to 50C and is thick and glossy.

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Meringue ready to mix into almond flour and confectioners sugar for our macarons

Mix a scoop of the meringue and fold into the almond flour/confectioners mixture. Little by little being careful not to deflate the egg whites, folding together with a large wire whisk or spatula. Keep folding meringue into dry ingredients until it gets to the ribbon stage where the batter falls off the whisk into the bowl like a ribbon. 

Scoop the batter into the pastry bag fitted with a medium round tip. You will have to fill it a few times.

Get out a flat sheet pan.Place the parchment paper on top. Draw small 3cm to 3.5cm circles (1 inch diameter) onto your parchment paper about 2-3 cm apart with a pencil or use a sil pat silicone baking mat. Place a tiny amount of batter onto the sheet pan on the corners under the parchment paper to keep the paper from moving while baking. Tap the tray onto your counter to get out any tiny air bubbles. Leave tray stand on the counter for at least 30 to 60 minutes to harden the shells and form a skin on the cookie.

Preheat oven to 160C or 320 degrees F. Bake macarons for 12 minutes in the center of the oven one tray at a time, turning the sheet pan around half way during the bake. Cool completely.

Finish the macarons by filling with your favorite curd, chocolate ganache, or Swiss Meringue Buttercream Frosting or Italian Buttercream.

Store in an airtight container for up to 3 days.

 

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Passion fruit Macarons

 

 

 

 

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