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Explore the Epicenter of Food and Wine at Cia Copia Napa

Explore the Epicenter of Food and Wine at Cia Copia Napa

I’m always looking for an excuse to take a day trip to the heart of downtown Napa, and yesterday was no exception. Many days I will drive aimlessly through the towns I want to blog about just hoping to find a hidden gem. Finding the Culinary Institute of America at Copia was just that. Today’s blog will be about what they are all about and my experience there.

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The Culinary Institute of America at Copia is a food lovers dream come true. The gorgeous 8000 ft modern campus has cooking classes, wine tasting classes,opportunities to host private events and much more. Classes include introducing you to the many different spices, teaching easy entertaining tips or throwing an upscale cocktail party just to name a few.
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The Store at Copia didn’t disappoint. Shop everything culinary from pairing knives to a wide selection of fancy vinegars. Their selection of cookbooks was outstanding  and I wanted one of each. They also had a cookbook display of the chefs that graduated from the Institute which was very cool. Celebrities like Cat Cora from Iron Chef, Amanda Freitag from Chopped were two of them that I can recall.

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I wanted to try something from their bakery cafe, but needed something more substantial since I skipped lunch. I didn’t sit down at the restaurant, but it looked warm and inviting. To be honest, the grounds were mostly deserted. I was surprised. Their gardens were plentiful consisting of fresh herbs like basil, sage, parsley, which they use in their farm to table dishes.

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They also offer an outdoor Jackson Family Wines Amphitheater in case you need a wedding venue. Or if you prefer, they have a garden balcony that overlooks their lovely Copia gardens. The property was originally developed by Julia Child and Robert Mondavi.Their community conversational events look enticing too, You’ll hear from local chef’s such as Tanya Holland from Brown Sugar Kitchen in Oakland, or Alice Waters from Berkeley’s Chez Panisse.

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But pretty much no one needs a reminder of what Alice is known for. The Edible Schoolyard Project is what Alice’s mission is all about. Her hope is to help every child by having a sustainable national edible curriculum from prekindergarten through high school. An honorable concept.

 

Have you thought of taking a  class at CIA California Campus? Could you see yourself taking a hands on cooking or baking class? Or how about learn how to make jam and jellies? Here’s my blog on how I make my blenheim apricot jam. It’s truly the best served on a cheese platter w marcona almonds, various cheeses and crostini. Also make sure to check out my next blog on the Chuck Williams Exhibit at Cia Copia opening soon.

 

I hope you’ve enjoyed my write up on my few hours in Napa California. If you want a great foodie experience it should be on your bucket list for sure. I can’t wait to take advantage of the 20% off class coupon that I found at nearby Oxbow Public Market.The cheese making class looks intriguing…

 

Feel free to share this or follow me so you get my future blog posts and recipes. Cheers to your August 2018. Hope you make it special.

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Blackberry Turnovers and My Secret Get Away Spot

Blackberry Turnovers and My Secret Get Away Spot

A little known fact about me that most people don’t know is that I write my blog at my gym. I belong to  Club Sport one of the nicest gyms in the Bay Area. It’s located about 20 minutes from my home and I like to come here to decompress. I know. Most people go to their gym so they can work out and get a good sweat on. Not me. I like taking an occasional spin class, yoga class or weight class here, but most of all I like to sneak away from home and write my blog.

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No one interrupts me here. At home, I have to contend with my animals, kids and husband. I’ll be honest, my pets are high maintenance. As soon as I walk in the door, the dog and cats are dying to be fed. We have a doggie door that they use to come in and out of all day long. They have plenty of dry food to eat, but they demand canned food the instant I walk in the door. And it doesn’t stop there. My two cats are 12 years old. They will meow when they want to come in your room even if it is 6 AM. We could leave the bedroom door open, but my 14 year old dog has a doggie dementia and he walks around the house tapping his little paws all over the wood floors and it wakes me up.

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This is why I am sitting in a comfortable chair at my gym near the hotel entrance where I’m not taking up a chair at the bar or cafe. It’s fairly quiet and I’m able to focus on the task at hand, writing my next blog.

 

People ask me why I post pictures of my food and write a blog. I guess at  some point I would like to own a bed and breakfast place. Maybe I will work in a professional kitchen again or teach cooking classes again. I’m not sure what’s in my future. For now, I love to bake and cook and share recipes.

 

Currently and for the past 7 months I have been working as a nanny. The job kind of fell in my lap. I wasn’t looking for an opportunity like this but it came along and I went for it. The baby is super cute and we are buddies. She loves spending time with me and I can’t wait to see her read her my newest children’s book. She’s the best baby, sleeping through the night for many months now and her parents are really cool animators at Pixar. They are wonderful people and I am lucky to share in taking care of their little one.

 

Many mornings last July I would walk the baby and pick wild blackberries from the running trail and make blackberry hand pies. These turnovers were to die for especially warm from the oven.

 

Who knows how long they will need me or if they will have more children. At least I have a job for now and am enjoying every minute I get to spend with the little one. Babies are a ton of fun and this one in particular has my heart. I’m finally able to cook for her some meals which makes me happy.

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Here is my recipe for Blackberry Turnovers.

 

Pastry

3 C. Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

 

Directions for making Pastry

  1.   In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
  2.  In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
  3.  Wrap and place in fridge for 30 minutes to rest.
  4.  Turn out dough onto a lightly floured surface and roll with pin to flatten

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Blackberry Filling:

Pick two or three cups of blackberries (or purchase 2 fresh packages/ or buy a package of frozen blackberries and defrost and drain). You can substitute blueberries, apricots or peaches. Use whatever is in season.

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Sprinkle 1/2 C granulated sugar (more if not as sweet), 1/8 C tapicoa flour, ½ t Maldon or Kosher Salt, 1 T lemon zest, and 1/2t nutmeg in a bowl of washed blackberries. Place about 1 t unsalted butter on each pastry before sealing w egg wash  (1 egg whipped in a small bowl. You can add 1 tsp water or milk if you wish. I don’t)

 

After rolling out pastry, cut into large circles or squares. Separate them by placing on parchment paper or tin foil on a baking pan leaving a little room (about an inch) in between. Scoop about ½ C onto each pastry and dot with 1 t butter. Fold over, seal, crimp with your fingers of with a fork before slashing with a knife in two places, brushing with egg wash and sprinkling them with a little turbinado sugar. Pop into a 400 degree preheated oven for about 14 min or until brown and bubbly.

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Serve warm with vanilla ice cream or a cold glass of milk. These are great after school snacks or a quick breakfast on the go. They never make it till breakfast in my house.

Or make a blackberry pie!

Do you have a secret place you like to sneak off to? Leave your comments below and thank you for taking the time to read my blog. I really appreciate my readers who inspire me every day. It means a lot.

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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