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Travel Day to Mt. Diablo Summit and Fond Memories shared at Turtle Rock Ranch and [Ranch Dressing Recipe]

Travel Day to Mt. Diablo Summit and Fond Memories shared at Turtle Rock Ranch and [Ranch Dressing Recipe]

Took my friend Ana who is originally from Croatia to the summit of Mount Diablo last week. Ana is a traveling nurse and is staying at my mom’s cottage while working at John Muir. She doesn’t have a car and relies on a few of us to take her to fun Bay Area attractions on her days off. It is fun for me since I like exploring new places and enjoy going back to my favorite retreats. This week it happened to be Mount Diablo State Park.

Hello from the top of Mt. Diablo on a rainy day

Ana had heard of this special place from her friend who loves to hike and lives in Santa Cruz. He told her you must check this place out, so it was on her bucket list of #thingstodo in the Bay Area.

At first, we were limited on time so I drove us to Las Trampas where we hiked with another friend Mica. Mica is from Czech Republic and is here studying computer science. I met her recently and decided she and Ana should meet. So after several attempts, we were able to find an open morning to hike together. Mica had a previous engagement, so we cut our visit short.  

 

Hello from the Las Trampas Hills

Anna’s heart was set on driving up to the summit of Mount Diablo, so off we went after dropping  Mica off at her car. They enjoyed a nice chat about their home countries and how much they love living in California.  I spent much of my teenage years working on top Mount Diablo at Turtle Rock Ranch and told Ana some stories about my time working there.

When I was 14 years old or so, my older sister Susan and I were asked by our neighbor Jim Sumpter if we wanted part time summer jobs working in his snack shack at Turtle Rock Ranch. Of course we were excited at the opportunity and agreed to help him out. Every Saturday and Sunday morning @ 8AM, Mr Sumpter would pick us up in his truck. We would make a few stops to buy ice, meats and candy at wholesale stores in Concord before heading up the mountain.

Turtle Rock Ranch was a recreational playground which companies, schools, churches held their summer picnics. It was my first real experience with catering large groups of people remembering the Innkeeper Linda making salads in huge plastic garbage bins. We served the most delicious BBQ ribs, and chicken alongside all the fixings liked baked beans, potato salad, green salad and bread.

But most of all, I remember working in the snack shack where we gave out sodas, chips, Fudge Bar and Crunch Bar Ice creams, Cracker Jack Caramel Popcorn, Hershey’s Chocolate Bars, long red licorice ropes, frozen snow cones and much much more. All people had to do was give us a ticket and we would give them their cold drink or treat. And the best part was being able to eat whatever we wanted.

At the end of the night, after a long day of working on our feet in the Concord summer heat, Mr sumpter would drive us home. Many nights we would see tarantulas crossing the windy street, yet I never came across one myself. Jimmy’s father passed away on Thanksgiving two years later and the Ranch was closed. We no longer worked there and by then had better paying jobs. I worked at Mr. Steak Restaurant as a hostess, then a waitress and my sister worked at Top Notch a local stationary store, then a clothing store in the Sun Valley Mall.

Early Thanksgiving Seamon family reunion November 2018

My family loved the Sumpter family. Not only were we neighbors, but trusted friends. My other would allow their adult son Jimmy to drive us to school in the morning and pick us up in the afternoon. Jimmy lived with his parents and grandmother and had survived polio as a child. Since my father had abandoned us in June of 1980 the summer of my freshman year, we didn’t have a way to get to school in the morning. Jimmy was considered disabled, but was able to drive, and loved taking us to school in his fancy Camaro. I know, nowadays no one would ever trust a neighbor to be near their kids, but Jimmy and his parents were like family to us.

My mother relied on him a lot, and my sisters and I were happy to not have to ride the bus or ride our bikes to school which was a mile away, in the cold winter weather. We even spent our afternoons after school in Jimmy’s parents’ garage where he sold candy out of the trunk of his car. I know, it sounds unreal, but it’s true.

Jimmy began by selling jelly beans to the neighbor kids. We would congregate there, tell stories and hang out. Nothing bad ever happened there. Eventually, we got tired of jelly beans, and he began selling all sorts of candy, cold sodas and ice cream out of the freezer in his garage.

Our teen days were fun, full of hard work and making money. We loved working at the ranch on the weekends and hanging out at Jimmy’s after school. We ate and ate, spent our savings on candy, soda and ice cream, but loved every second of it. Eventually, my mom sold the house on Grove Way, because she couldn’t afford the taxes. I remember telling Jimmy’s mother when she was ill in the hospital, that we would look after her son Jimmy after she was gone. She died soon after.

Even though my mom, sister and brother moved to Orinda and eventually Walnut Creek, we would stop by Jimmy’s house to visit. He stuttered, chain smoked and had a huge bird who kept him company. The Kellenhofer’s who lived next door cooked, cleaned and cared for him. I can still remember the mounds of Reese’s Peanut Butter Cups and bottles of Coke which lined his fridge. He had a horrible diet and ate at fast food restaurants by going through the drive through much of the time.

Ranger Bruce Erickson who works at the Summit store and was knowledgeable about the current sate of Turtle Rock Ranch

But, I digress. I have many memories of Turtle Rock Ranch on Mount Diablo. Ana loved visiting the summit and I hope she enjoys her time while living in the Bay Area. Unfortunately, Turtle Rock Ranch is closed, the house is uninhabitable and the ranger Bruce Erickson said that they use the land for storage of dead trees, equipment, etc… I’m grateful for all the good memories I have from working on Mt. Diablo and I’m happy I was able to give Anna a little glimpse of my childhood.

 

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Hungry for chicken salad with ranch dressing?

TERI’S RANCH DRESSING

INGREDIENTS

    • 1/2 cup mayonnaise
    • 1/2 cup  buttermilk or (milk with 1 teas vinegar)
    • 3 T sour cream
    • 1/2 teaspoon dijon mustard
    • 2 cloves garlic sauteed whole in avocado oil for 2 min on med heat
    • 1 T finely chopped shallots
    • 1/8 teaspoon kosher salt
    • 2 T finely chopped fresh chives
    • 1 T finely chopped fresh Italian flat-leaf parsley
    • ¼  teaspoon  black pepper
    • 2 T freshly chopped dill

 

DIRECTIONS:

Combine mayo, buttermilk, sour cream and mustard in a small bowl. Sautee cloves of garlic and shallots in a small fry pan for 2 minutes on med heat in 1 T avocado oil. Chop garlic and shallots and remaining herbs. Add to mayonnaise mixture and season with salt and pepper.

I pick fresh lettuce, arugula, pak choi, spinach, beet greens, radish greens, kale and Swiss chard from my garden to make a salad. I leave it simple and only add a bit of feta or whatever soft cheese you prefer. Pour cold dressing onto the sides of the bowl full of greens. Gently toss and serve immediately. 

Thank you for following my blog and for reading my story. It’s fun for me to share my life , recipes and experiences with you. Please leave my a comment below about your favorite first job, your latest hiking adventure or whatever you please.

 

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Nice to Meat You Napa and a Corned Beef Recipe to die for

Nice to Meat You Napa and a Corned Beef Recipe to die for

Started off the Holiday season right this year with a trip to Napa on Thanksgiving day with my husband and our boys. We avoided the much dreaded week in the kitchen prepping, brining and baking. This day instead would be a day to remember for holidays to come leaving no messy kitchens behind.

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My two boys Andrew and Curtis

It all started because I missed my boys. Curtis will be 34 in January and Andrew just turned 26. They don’t live at home anymore, so finding a day where we could all be together was key. And spending the day with them and my husband was just what I needed. They were excited about the idea and my husband was willing to be the designated driver, so we were good to go.

There was something seductive about running out to the wine country and avoiding the obligatory family get together. After all, we’ve only ever done this one other time about 11 years ago where we escaped to San Francisco for the day. Curtis attended Sonoma State at the time, and it seemed easier to pick him up from school and take him out for the day. We had a grand time at O’Reilly’s Holy Grail restaurant which has since closed its doors, unfortunately.

Our trip to Napa was even more exciting since we had never been to any of these hotels, restaurants, or bars. My husband forwarded me an email the week before about places that were open for business on Thanksgiving day. So I had a tentative plan in mind which we adhered to throughout the day.

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Curtis’ Bloody Mary

We started off at the Meritage Resort and Spa grabbing a cocktail and a bite to eat at Crush Lounge. Curtis had a bloody mary (after all, it was only 11AM), I had a cosmo and Andrew enjoyed an aged scotch. We snacked on calamari, fish tacos and a burger and fries before engaging in a friendly game of bowling. Yes. You can believe it. It was hilarious seeing my kids and husband throw the ball down the lane after a drinkypoo. We settled on a Star Wars theme, all of us choosing a character. I was C3po, my son Curtis Luke Skywalker, Andrew- Chewy, and Ken Han Solo. We ended the game early because I was doing better than everyone. And let’s face it, you only have fun bowling when you are winning.   

Next stop was BANK Cafe and Bar at the Westin Verasa Napa. They were serving a fabulous meal for $85.00 per person at the La Toque Restaurant, but we weren’t ready for a huge sit down meal. We were just getting started… The bar offered small bites to share and just about anything else you would want from a full bar, but we settled on a licorice flavored sambuca liquor w a coffee bean for me, a Mr Goldsmith #2 cocktail for Curtis which involved Blue Ice Vodka, sage honey syrup, St. George Pear Liqueur, and lemon, and a glass of Cabernet by Faust Napa Valley for Andrew. Barely hungry, we ordered the hand chopped steak tartare with maldon salt on crostini. The flowers in the lobby were stunningly beautiful and I couldn’t help not taking a short video of them.

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My son Andrew and me in front of Archer Hotel Napa

Onward and upwards to the Archer Hotel and Charlie Palmer’s Restaurant Steak Lounge, but first taking an elevator to the Sky & Vine Rooftop Bar. It was closed because of the holiday and rainy weather, but definitely worth checking out in the future. The atmosphere was hopping and the bartender gave us the royal treatment. I sat this one out, not needing another beverage, but the boys ordered cocktails. Curtis had the Napa 75 which was made with Hangar One Vodka, yuzuri, lemon verbena, and louis pommery while Andrew was made something special with whiskey, I can’t remember what. All I remember is that it had a foamy egg white thing on top and cute hearts adorning the top of the drink. I also learned how these bartenders taste each cocktail before giving to the customer. They use a straw to dip in the drink and take a taste to see if it is “just right.” Brilliant!

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Fabulous cocktails at Charlie Palmer’s Steak Lounge in Archer Hotel

Napkins Bar and Grill was where we ended up for our Thanksgiving meal. This restaurant was just down the street from the last bar, in fact we could have walked. But free parking was available along the street so we took advantage of that. Curtis ordered the signature citrus habanero wings and  a cocktail with fig as a garnish. I forgot to make a note of this one, but who really cares at this point? I was craving guacamole and chips, Ken had the smoked pork chop, and Andrew ate the Loaded Niman Ranch Burger with crispy onions. The place was lively and colorful and we were feeling good.

Lastly we read that Alba was going to have live music, so we voted to go to one last bar before heading back to the East Bay. We drove to the River Terrace Inn and sat at the bar. I honestly didn’t catch what the boys ordered, but I tried Crispin Hard Cider for the first time. It was cold and light, a perfect ending to my day in Napa. The live music was just “okay”, but we were happy to stay out and celebrate together just a little longer.

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The four of us Smyth’s at the Meritage Resort

I can genuinely say that skipping out on the traditional family Thanksgiving was fun and adventurous. The four of us were able to connect on many levels, which wouldn’t have happened if we had stuck to the original plan of going to my sister’s with 15 other family members. There is something seriously attractive about spoiling your kids on a holiday like Thanksgiving. They wouldn’t mind me saying that they felt special and appreciated. Who could ask for more? Isn’t that what we are all looking for? Unconditional love and acceptance especially while sipping cocktails is what the holidays are all about.

And we still made it for dessert at my sister’s after all. We celebrated in the best way and were able to mingle with the folks and cousins while enjoying a Sara Lee frozen cherry cheesecake. Yep. That’s the dessert I contributed to the meal this year. It wasn’t all that bad either. Best of all, I came home to a clean kitchen. There’s something to be said for that.

Happy Holiday’s from my home to yours. And don’t be afraid to think outside the box next year and ditch the relatives for a change. It’s a fun gig once every 10 or 11 years and your kids will thank you.

Lastly, I served corned beef to my book club friends last week and they loved it so much that they asked for my recipe. I first made this dish when I was 21 years old. My grandmother Leone and I were shopping at the grocery store and when I chose a flank steak, she advised me I had the wrong piece of meat if I wanted to make corned beef. Luckily, she helped me pick out the correct package of meat. That day, we prepared that dish together and it was a huge success. My love of corned beef has grown ever since and I always think of my grandmother when making it.

My recipe has evolved over the years, as I have become a better cook. Here’s my latest recipe:

 

Best Corned Beef

Ingredients:

2 carrots peeled and left whole

2 stalks of celery and left whole

I white or yellow onion peeled and sliced in half

½ C fresh fennel

3 whole garlic cloves

½ t dried chili pepper

1 T fresh oregano leaves and stems

1 T fresh parsley leaves and stems

3 bay leaf

⅓ C pickling spice (plus packet from corned beef)

6 whole black peppercorns

6 dried shiitake mushrooms

1 small can Coke Zero

1 t worcestershire sauce

1 T mushroom dark soy sauce (found in Asian sect)

1 can or bottle of Stella beer or Guinness works well

2 C. Chicken Stock

11/2 C water

 

Mustard Brown Sugar Glaze

Dijon Mustard

Brown sugar

1 teas dry ground cloves

 

Directions:  

Put all ingredients except Glaze ingredients into a crock pot. Add package of corned beef with pickling spice packet. Put on high for 6 hours.

Right before company arrives, remove corned beef from crock pot and place in an oven safe dish. Preheat oven to 350 degrees. Strain the liquid into another large pot and toss out the cooked vegetables. Put the quartered cabbage into the pot and boil until soft. Remove cooked cabbage and serve along side corned beef. I also make mashed potatoes instead of the boring plain boiled ones.  I roast carrots, zuchinni, cauliflower and cremini mushrooms and serve as side dishes.

Corned Beef Glaze

Mix ½ C Dijon Mustard or regular yellow mustard, 3 T Brown Sugar, and 1 teas ground cloves in a small dish. Coat top of corned beef with sauce and bake in a preheated 350 degree oven for about 15-20 minutes. 

Or if you don’t have a crock pot, use a heavy stock pot Dutch Oven like Le Crueset, use this instead of crock pot. Bring to a boil on the stove, then bake at 325 degrees for 6 hours. Continue with topping instructions above.

If you enjoyed this blog, please comment below on somewhere you would like to visit. I’m needing a few good ideas for my upcoming adventures. Do you have a favorite get away vacation you would like to share with the readers? Please feel free to leave a comment.

And once again, thank you for taking the time to stay with me through my travels.  

Gratefully yours,

Teri:)

 

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Farm to Fork in Napa, St. Helena and Yountville and Asian Salad Dressing Recipe

Farm to Fork in Napa, St. Helena and Yountville and Asian Salad Dressing Recipe

My husband and I had the pleasure of hosting our Florida friends last week. Sherri and I went on the very first Avon three day walk together almost twenty years ago and have been close ever since. Today’s blog will be about our day in Napa and Yountville with our two son’s Danny and Andrew. We explored Ashes and Diamonds Winery, V Sattui, Napa Valley Olive oil Company, and Rutherford Grill Restaurant for lunch. Then we circled back and took on Lucy Bar in Yountville for drinks and shopping in the Marketplace. It was marvelous day showing them around Northern California wine country.

 

 

Having no idea where to begin, we drove for an hour along Hwy 29 and stumbled upon Ashes and Diamonds Winery which is the newest winery in the Napa Valley and is directly behind Don Giovanni Restaurant. I remembered I was given a free tasting the last time I ate there with my friend Cathy. Here’s my blog on that magnificent day.
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This place is exquisitely decorated and the wine was robust and full bodied. Sherri and Andrew had tastings (since I was driving), and we all sat and listened to their jazz music. The vibe was fun and exciting. Of course I’m always energized when I get to try a new place. They also served a delicious poppy seed and sesame seed focaccia which hit the spot in our bellies.

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Next we stopped in to V Sattui where we sampled their vinegars and cheeses. It’s a bustling place with people from all over the world buying deli sandwiches, extraordinary cheeses and refreshing wine for their romantic picnic lunches under the ancient oak trees. If you haven’t experienced this delightful place, it’s a must see for sure.

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Danny Sherri, Andrew and me at V. Sattui Winery

After hopping back into the car, we found Napa Olive Oil Manufacturing Company in St Helena which I have always wanted to tour. This place has been around since 1931 and has all sorts of items a foodie like me would like to enjoy. I purchased a gallon of their olive oil and blackberry ginger vinegar to take home. Sherri, Andrew and Danny loved tasting their offerings also.

Rutherford Grill was our next stop where we splurged on their French dip sandwiches, smoked salmon, ribs, roasted chicken and more. It was familiar to my guests since they had been to a similar restaurant called Houston’s in Dallas Texas. I highly recommend getting a reservation since it is always a local favorite while in St. Helena.

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It didn’t take long to decide where to take them next since we were short on  time. After all, we had dinner guests (Heidi, Sharon, Lisa, Elyse, and Bill) coming at 6:30PM that evening to welcome Sherri and Danny back. They had lived in our neighborhood twenty years ago, before moving to Florida and had made friends while here. So on to Yountville we went.

Lucy Restaurant and Bar at Hotel Bardessono is a relaxing place to sit and relax while enjoying an artisanal cocktail or “field to fork” fare from their innovative, garden inspired cuisine. Since danny was driving, we sat outside on their comfy patio couches. I had a glass of kahlua and Sherri had a ginger ale while Andrew took a nap on their hammock and Danny made a phone call. We walked to their nearby gardens where we found a loaded O’ Henry peach tree that had many peaches on the ground. Four ended up in my bag because I can’t stand to let anything go to waste, and they were enjoyed (after cutting off the bruises) with our dinner the following evening.  It was a fun way to end the foodie farm to table experience.  

The potluck dinner chicken wings, hummus and fried pita chips, baba ganoush, fruit salad, taquitos with guacamole, and wine with our friends was delightful. Everyone was thrilled to see Sherri again and Danny loved meeting them since he was only 4 when they left the Bay Area. More blogging adventures are sure to be coming in the near future since we had day trips to San Francisco, Berkeley, Sausalito, downtown Walnut Creek.

I feel fortunate to have the time and resources to share my foodie road trips with others. Thank you for taking the time to read my blog. It means the world to me. If you would like to hear more from my excursions, and get fun recipes subscribe to my blog. I will be sure to keep you posted on all the latest and greatest in regards to the food and wine culture in the US.

 

Asian Sesame Cilantro Salad Dressing

Ingredients:

½ C Seasoned Rice Vinegar

1 Bunch fresh cilantro stems and leaves washed (can substitute fresh parsley if you dislike cilantro, but will taste different)

2 cloves garlic (sauteed whole in 1 T canola for 2 minutes)

3 T fresh chopped ginger

¼ C apricot jam

6 green onions chopped

1 fresh squeezed lime, orange or lemon

½ C plus 1 T canola oil

½ C peanut oil

2 T sesame oil

⅔ C soy sauce

½ t black pepper

½ t chili oil

Directions:

Blend all ingredients in a blender until combined. Refrigerate. Will keep for 2 weeks.

I use this dressing to marinate skirt steak, or chicken. It is best served along with roasted chicken, white fish or in a salad. Make a green salad with mandarin oranges, almonds, maruchan noodles, chicken or steak. It’s delicious!

 

 

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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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Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

 

A couple of weeks ago my husband and I went for a bike ride into downtown Walnut Creek for Valentines Day. I had issues with my Apple iPhone that needed to be resolved so we decided to enjoy the day by riding into “the Creek.” It was a beautiful Spring like day and we both needed some exercise. Since we are practically empty nesters we aren’t running our kids to basketball games, soccer practice or baseball tournaments anymore. Instead we can leisurely take our time on the weekends and go on a hike or bike ride together. Last weekend was no different. The photos above were taken while I worked as a preschool teacher at Tassajara Learning Center.

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After our iPhone appointment, we took a chance for a quick bite to eat at True Food Kitchen. This place is usually packed, but we got lucky and landed two spots at the juice bar. I have heard great things about their restaurant from my hiking friends who frequently come here to celebrate birthdays. Excited to learn about the menu, the bartender walked us through the gluten free, naturally organic vegetarian, and vegan menu offerings explaining that they focus their food on anti inflammatory dishes. Dr Andrew Weil believes that by eating this healthy diet, people can avoid Alzheimer’s, heart disease and many cancers. I’m all for that.

What I was most excited to learn more about was their fresh juice drinks. They actually have a hangover drink  that has fresh pineapple juice, orange juice, honey, and coconut water. I have no idea if that would help a hangover, but I bet it is a big seller. Of course, I saw plenty of a few Bloody Mary’s being served which looked gorgeous with watermelon radishes used as a garnish.

I ordered the “Bright Eyes” which consisted of fresh pear, ginger root, beet, pineapple, turmeric and carrot juice, and it didn’t disappoint. We also tried the Inside Out Quinoa Burger made with hummus, tzatziki, tomato, butter lettuce, cucumber, red onion, feta and avocado. It is served alongside a generous portion of roasted butternut squash which my husband loved. I tried the Toast with winter squash, brussel sprouts, caramelized onion, lemon, saba and roasted hazelnuts. It was an unexpected delight being crunchy and yet sweet from the squash that was probably roasted with honey or maple syrup. Yum. I had to order light so I could make it back up the hill to our house on my bike!

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Chicken Pita w Greek village Salad

I have to say, I’m usually not a huge proponent of these restaurants since I think they are a “fad” or “trend” to for the younger generation. After all, I love a good burger. But it’s nice to eat extra healthy once in a while and my husband was thrilled with his Mediterranean dish. We found Opa Restaurant last week for a quick weeknight dinner. Ken was so happy to find this place because they serve lamb, chicken and beef sandwiches in a warm pita bread with tzatziki sauce tomatoes, onions and mint. He said it was his very favorite new place and that says a lot because he can be finicky. 

While I’m at it, I may as well give a review of a fairly new restaurant located in Danville called Harvest. My friend Barbara and I met there a few weeks back after quick jont on the Iron horse trail. This place does things right. Barb and i met several years back when we our kids were at San Ramon Valley High School together in the choir. We also were both involved in the Vista Oak Chapter of the National Charity League. She volunteering with her daughter Lauren and me with my niece Jasmine. We had many good times together when our kids were young and now continue to meet up and have an occasional lunch or breakfast together. Barb recommended Harvest so we gave it a try.

First our server brought us a platter of their delicious wheat bread with a dollop of creamy butter with smoked sea salt and chives. I judge most restaurants by their bread and theirs  was to die for. For lunch, I ordered Di Stefano’s Burrata Toast cause I have to have burrata whenever I’m at a restaurant. This dish was the perfect balance of sweet, salty, creamy and chewy presenting the burrata along side prosciutto, figs and well dressed arugula. Delish! Barbara and I also shared the Harvest Cobb which the chef was nice enough to divide. The chicken was brined with a lemon sweet tea before it was flawlessly grilled and served with avocado, hard boiled egg, tomato and bacon. We passed on dessert even though their warm apple cobbler sounded appetizing. Over all, I have to give all three of these restaurants a thumbs up and we will definitely make it back for future visits.

It’s a good thing my phone is repaired and I’m back to blogging and taking photos again. I’d better get myself back home now and prepare a little something for the family.

But first here’s my recipe for Cinnamon Rolls with a Boosey Twist

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Ingredients

¾ C Sourdough starter (I made my own from 2 C pressed grapes in a tea towel, 2 C flour and 2 C water and let ferment for 1 week in a large glass bowl stirring every day) Not needed to make recipe, but adds a nice sour note to the recipe. Place in stand mixer fitted with flat beater. Mixes better than dough hook)

½ C warm water (warm to touch)

1 T yeast (Red Star Rapid Rise or regular dry yeast)

1 teas honey or 1 t granulated sugar

 

Mix these ingredients together in a small glass bowl with your fingers and let get bubb

 

1 egg

3/4 C Milk (warm on stove until luke warm, not hot)

2 T soft unsalted butter (plus 1 T to smear on glass bowl)(plus 1 T for baking dish)

1 T Kosher Salt (do not forget this!)

¼ c granulated sugar (plus 1 t more for yeast)

1 ½ C All purpose flour (maybe ¼ c more for kneading and rolling out)

1 ½ C bread flour

 

Filling for Cinnamon Rolls

½ C unsalted softened butter

½ C granulated sugar

1 C brown sugar

1 T cinnamon

1 t ground ginger

½ t Maldon Salt

½ t ground cardamom

½ t ground espresso powder

1 T tapioca flour

3/4 C toasted pecans

 

¼ C Grand Marnier

½ C water

¾ C black raisins (Dried cranberries, dried strawberries or dried blueberries make for a fun new breakfast treat)

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(Heat water in microwave in glass 2 c measuring cup and add grand marnier and soak raisins or dry berry fruit mix until soft) Drain and throw away liquid. This step allows the raisins stay moist and juicy in the cinnamon roll.

 

Glaze

1 T spiced rum

1 ½ C powdered sugar

¼ t Maldon salt

 

Directions:

 

After placing Sourdough starter in stand mixer, add bubbly yeast mixture.

Add milk, egg and mix. Add in 1 C flour, mix and let stand for 5 minutes.

Then add salt, sugar, softened butter and mix again.

 

Little by little add remaining flour and mix on low speed until combined. Keep mixing on med speed until dough is soft to touch and springs back when touched (about 6-8 minutes mix time) Or knead by hand until dough feels soft.

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Place in a warm spot and let rise for a few to several hours (overnight works well) in a buttered glass bowl covered tightly with plastic wrap.

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Assemble rolls:

Roll out dough on a lightly floured surface into a large rectangle until about ¼ t thick. Spread softened butter onto dough.

Sprinkle with both sugars evenly, cinnamon, ginger, cardamom, espresso powder, salt and tapioca flour.

Sprinkle soaked and drained raisins and pecans over dough.

Roll the dough tightly by starting at long edge and form into a long log. Cut with a pastry cutter or serrated knife into 1 Inch pieces. Place in a buttered baking dish or sheet pan with rolls touching. Let rise in a warm place, or fridge if you can possible wait.

Otherwise place in a preheated 400 degree oven and bake until brown and bubbly about 17-22 minutes.

Cool slightly and spread rum glaze over rolls. (if you prefer a cream cheese frosting use 4 oz or ½ pkg cream cheese, ½ C butter, 1 ½ C powdered sugar, ¼ t Maldon Salt, and 1 t vanilla- Or Rum!)

I especially enjoy making these boosey treats for my husband and son on a lazy Saturday or Sunday morning. They love waking up to the intoxicating smell of these yummy treats and I do too.

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Hope you try my recipe and leave me feedback about your results in the comments below. Thanks for stopping by and reading my blog. It means a lot!

Teri:)

 

 

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