Introducing the Wines of Portugal

A few weeks ago I attended an informal Portuguese wine tasting with Jardiniere Wine Director, the utterly charming, Eugenio Jardim. It was very gratifying for me on a number of levels. A few years ago, during the process of writing WinePassport: Portugal I got very excited about Portuguese wines. My enthusiasm has not waned. I am happy whenever I meet those who also enjoy sharing the pleasures of Portuguese wines, of which there are many.

Jardim had just returned from Portugal where he tried lots of wine and even wrote about regions of the country. We started out with one of my favorites, a Luis Pato sparkling wine from Bairrada and then proceeded with several wines I was unfamiliar with but enjoyed greatly. Then a week or so ago I went to a wine tasting of Portuguese wines that lacked distributors on the West Coast. The mood was giddy as wine writers, retailers and sommeliers discovered unique and captivating wines at often bargain prices. While red table wines from the Douro valley are becoming more common, there is much more to discover.

Next week Vini Portugal will host it's annual wine tasting event in San Francisco on April 5th, 2010, and Evan Goldstein will be giving master classes. I can't wait! If you are interested in Portuguese wines, this is THE event to attend.

While I suggest you also purchase a copy of WinePassport: Portugal, here are tips from Jardim for enjoying Portuguese wines and my comments as well:

1. Portugal is where you will find tremendous value when it comes to wine. Try something new, you don't have much to lose.

2. Don't get hung up on the varietals. As Jardim pointed out, they can be hard to pronounce and many wines are blends. When starting out, look to regions and styles instead.

3. Portugal is the last frontier. This is ironic, because Portugal has been making wine for a very, very long time. Grapes were brought to Portugal by the Phoenicians in 600 BC and Portugal has been exporting wine since the 14th century.

4. The native varieties are wonderful. Some may be similar to varietals in Spain, but others are completely unique and more often than not, food friendly.

Stonehouse 27 Indian Sauces

I'm not big on convenience foods in general, but I like the idea of an Indian "simmer sauce" to create a quick meal at home with whatever meat, seafood, tofu or vegetables I happen to have on hand. Unfortunately I never found a brand of Indian sauces that really delivered. The flavors were not great or they were too oily. Well, problem solved. Stonehouse 27 makes a line of Indian sauces that are very high quality with no artificial ingredients or preservatives. They even use agave syrup in place of the more common corn syrup and are gluten-free and vegetarian (and mostly vegan).

The sauces are not necessarily what you might find at a typical Indian restaurant. They are inspired by the Portuguese and Anglo-Indian heritage of the company’s founder, Sharon Fernandes. I was given samples around the time of the Fancy Food Show earlier this year and recently had the chance to try the Tamarind and Garlic, Cilantro and Coconut and the Cashews and Cream sauces with various fresh ingredients. I was really struck by the bright freshness of the flavors. The tamarind was nice and tangy, the cashew and coconut was creamy and rich. They are very flexible and easy to use. If you use meat and vegetables they make a very tasty one dish meal. Frankly they are better than the Indian food I can get delivered.

They are a bit more expensive than other sauces I've seen at about $8 for a jar, but for the quality and convenience I think they are well worth the money. Half a jar and half a pound of shrimp or chicken plus some vegetables made enough for at least three servings.I do think you need a bit of cooking sense to use them. The time necessary for simmering depends on the size you have cut your meat or vegetables. And I like that they are unsalted so I can season to taste. But even when I am bleary-eyed making a satisfying meal with these sauces is a breeze and a nice change of pace from jars of spaghetti sauce. Keep your eyes open for them stores near you or purchase online.

All about Savoy Cabbage

Savoy cabbage is the prettiest cabbage of all, with its fantastic crinkly leaves and its contrasting dark on pale color palette. Only a few outer leaves are dark green and quite so textured, inside it is creamy and pale. Despite its rugged appearance it's actually very tender and sweet. Best of all, it cooks quickly and easily and it doesn't have the sulfur odor so distinctive in other cabbage; just don't over cook it. Savoy cabbage is named for the Savoy region, a medieval duchy on the border of Italy, France and Switzerland. But I think we should call it by its lovely Italian name, cavolo verza. Now that's the name of a star!

Savoy cabbage is high in vitamin K, vitamin C and fiber. It's also a very good source of fiber, manganese, folate, vitamin B6, potassium, and omega-3 fatty acids. Heads of savoy cabbage are so large it's a good idea to have several dishes in mind when you purchase or harvest it. Because it is so tender, don't shy away from using it in salads. Just use salt and a vinegar or lemony dressing to help it wilt.

I like just about all cabbages, but savoy cabbage is my favorite and not just because it is so beautiful and healthy. The sweetness of savoy cabbage makes it a wonderful foil for rich and salty foods like duck confit, bacon or sausages. But because it is naturally mild and sweet, it is equally delicious as a bed for mild white fish or seafood. It can be cooked or used raw. It can be braised, roasted or boiled, and it's very easy to saute it in butter, olive oil or bacon fat. It can be used in preserved recipes like kimchi or sauerkraut.

Here are some ways to use savoy cabbage:

* Steam and serve with fish, or wrap the fish in the leaves and steam

* Saute it with boiled potatoes, garlic and onions

* Stuff the leaves with rice or potatoes and ground meat

* Add to minestrone

* Make sauerkraut

* Make kimchi

* Saute with bacon and spaetzle

* Use in borscht

* Shred it with carrots and seaon with apple cider vinegar, sugar and salt to make cole slaw

* Saute cabbage, bacon and onions then toss with egg noodles

* Combine with sliced sugar snap peas and a creamy dressing in slaw

Favorites from the Chocolate Salon

Did you make it to the Chocolate Salon this past weekend? It just gets better and better every year. There are salons held in San Francisco, Los Angeles, Chicago, Seattle and Las Vegas annually. In addition to trying tons of chocolate, one of the best things about attending a Chocolate Salon is that you get to meet many chocolatiers in person.

This year I was a judge and got a chance to try pounds and pounds of chocolate even before the actual event. I discovered there is a lot of very mundane chocolate, but also some amazingly good stuff from new confectioners who have only been open for business for barely a year or two.

A perennial favorite of mine is Amano, and this year they took many of the top awards. But since I've written about Amano before, I'm going to focus on chocolatiers that were new to me. Keep your eyes open for their fantastic chocolate and chocolate confections!


Bill Brown is the soft-spoken chocolatier behind William Dean Chocolates, named after his two grandfathers. His chocolates are exquisite and beautiful too! The popular peanut butter and jelly chocolate is what first grabbed me. His talent really shines in everything he makes with fruit, even pate de fruits. I also loved the bitter green tea white chocolate bar and the tropical caramel because they were not too sweet.


Clarine's Florentine's cookies dipped in chocolate are hands down the best florentines I've ever tried. There is something to be said for doing one thing, and doing it very well. The cookies have tons of toasted caramelized flavor and the chocolate is rich and luxurious. Like taking a little vacation in cookie form. Made in Berkeley.


Oakland based Vice chocolates are really something special. Named Vice because the chocolatier found on an elimination diet that chocolate was one thing she could still eat. The dark chocolate, fig and anise seed bar was a unique combination of flavors and textures. It's dark, sultry and exotic, a most sophisticated fruit and spice bar. All the chocolates are very adult and intense. When it comes to the bon bons, I especially liked the Domina, a dark chocolate ganache infused with tangy crème fraîche, black tea, bergamont, and orange oil and the Violent Heart, filled with a chipotle infused caramel.

Quite a few of my favorites also happened to be local to the Bay Area:

Her Coconess made me rethink rocky road. High quality ingredients is what makes it so good. Imagine super toasty fresh almonds, delicate marshmallows all wrapped in dark chocolate. Mmmmm!

The Cocoa Delice cognac truffle was the best truffle at the show, in my opinion. Not too boozy, but very rich.

Dolce Bella made the crispiest toffee. A nice light crunch, very buttery, but not the kind of toffee that sticks in your teeth.

Another toffee-like treat was from Kika's Treats--caramelized graham crackers dipped in dark chocolate. A brand new comfort food, I could nibble on these all day.

Coco-luxe's cinnamon chocolate almonds are a nice twist on the usual chocolate almond. Very snackable (if that's a word).

A couple honorable mentions:
Kay Dillon's confections were surprisingly good, especially since they are vegan. She uses coconut and all organic ingredients. Dillon is a seasoned pastry chef with a wedding cake business, but her caramels and ganache are also wonderful.

Alter Eco fair trade certified chocolate has come a long way. The smooth textured Blackout bar has deep cocoa powder flavor and the Velvet bar has a touch of milk chocolate but also a very creamy smooth texture. The Quinoa bar is like the best ever version of a Nestle Crunch. These bars are a very good value and can be found at supermarkets.

Check out all the award winners.

Brian Boitano Interview

I watch the Food Network show, What Would Brian Boitano Make? for its humor, its easy, healthy food and because it's shot in San Francisco. While wrapping up filming of the second season, I got a chance to talk with Brian Boitano about the show and more....

I saw photos of your street cart episode online recently, that looked like fun. What have been some of the highlights of shooting this season?
It's even better than last year, we're just finishing up, I did a fun episode with the scooter society and with Manuela (the very Spanish mother of a skating friend). Manuela makes a comeback. Lots of real people; friends really liked the first episode with her. Also my French handyman Guy, who doesn't ever work. We're going to have reoccurring characters.

What's your process for coming up with recipes for the show?
There's a theme first--like the Chinese episode. I think about what my guest likes to eat. For example Manuella had never had Chinese food and didn't think she'd like it. She likes Spanish food, she likes Paella. So I created a fried rice dish for her. What happens is I keep a notebook in the kitchen and take notes. But I don't do measurements. I write it step by step, then I break it down with measurements later. When I first learned to cook I would read recipes and measure everything and then I realized it's not fun, it's like skating where everything goes according to a strict plan.

I try to come up with food that fits what my guests want, for example with the roller derby episode I was just trying to please my guests (that prominently featured bacon). In reality I have a very healthy diet. You have to enjoy the flavors of food and not just fat. I think that you don't have to have a lot of fat and cream, I like how I feel when I'm eating lighter. It's not hard to put cauliflower and apples together to make a puree. It's really a San Francisco mentality. For me that means being green in the kitchen and food that's accessible. My producers are purists not in a stuffy way but about fresh ingredients. They shop at the Ferry Building and Rainbow Grocery, even Bi-Rite and Cal-Mart.

I'd describe the humor on your show as cheeky. How do you get away with being on the Food Network and seemingly making fun of it at the same time? You don't fit the mold....
The Food Network was happy to go in a different direction. I watch the Food Network all the time but I understand the challenge to stay fresh. For example I'm trying to find different ways to say "flavorful." I try to avoid saying things like "depth of flavor." I shoot one episode in 5 days so I have time to think things through. One day is just for cooking. It gives me a break to think about it and I can focus on the action happening behind the scenes. It's easier for me to come up with ideas because I'm not in the kitchen all the time.

Is your goal to be like Martha Stewart and have a line of products, magazines?I would love to do that, it would be really fun, it would be right up my alley. I have an idea of what I would like. I have an opinion about everything, even jarred foods. But for now I'm happy doing what I'm doing.

How much of the styling is your own?A lot, I lay out how I would do thing and the production team takes it from there. I like a rustic style. I have really easy going friends who aren't fussy. I have the attitude that if my friends can't make it I won't do it on the show.

Is there anything you haven't been able to do on the show?
I want to do an olive oil cake next season, if we get picked up. I wanted to do an episode of casseroles since I grew up in the 70's my mom made casseroles a lot. I hated them! So I wanted to do a modern twist on casseroles. The production company film was against the idea, apparently they don't film well.

What Would Brian Boitano Make with radishes?My favorite thing is to serve them the French way, with a little plate of salt. and people just dunk it. Great with drinks or wine.

What Would Brian Boitano Make with swiss chard?It's a staple for me. I eat it a lot. I would saute it in olive oil and galric and a little red chi flakes, salt and pepper.

What Would Brian Boitano Make with sardines?I like sardines! I would do little remoulade and probably grill them but fried is good too. Those are the two ways I like serving fish, grilled or fried. I like to cook it on the skin side and so it gets all crispy.

Your show features a lot of entertaining. Do you have people over to your house often? Oh yeah! Not when I'm filming. I'm too tired but I give dinner parties, pizza parties, I have a brick in the oven. I do game night and sometimes serve hors d' oeuvres and drinks.

Alder of Vinography mentioned that you're something of a wine lover. What styles do you prefer? What's your house red and your house white?
It's weird I'm into a white wine kick, I went years of dirnking red, and now white. I like Pinot and Merlot and not a big Cab fan, unless they are less tannic on the back end. I like blends of Cab Franc and Merlot, Bordeaux, I just buy everything, I generally stick with California wines but I'll get on a kick with Italian wines like Amarone and Barolo. Because he's Italian, my dad likes Montalcino Montepulciano. I always try to order to a different wine so I can learn more. I'll get a case of something. Right now I'm drinking Chardonnay, Rombauer and Trefethen.

You live in San Francisco, where do you like to eat?I love Frascati for the dark chocolate bread pudding, I like Polker's for salads and for when I don't feel like spending a lot of money. Amarena is good, a little expensive but good. One of my favorites is Pompei's Grotto on the Wharf. When my mom and dad were dating they used to go there. The food is really clean and simple. Best fish in the city.

Thanks Brian!

Sarah's Borscht

This borscht recipe was given to me by my friend Sarah. It is such a great recipe that even my non soup loving husband liked it! This soup is not only delicious, but brings up happy memories for my friend. Her husband proposed to her the night he made this as part of a romantic, multi-course dinner. So make this, eat this, enjoy it, and create your own happy memories over this wonderful soup!

Ingredients
2 quarts beef stock or bouillon
3 tablespoons butter
2 cups shredded cabbage
1 cup diced raw potatoes
1/2 cup diced raw carrots
1/2 cup chopped celery
1 onion, chopped
1 green pepper, chopped
1 leek, chopped
1 clove garlic, minced
6 medium beets
10 peppercorns
2 bay leaves
marjoram
thyme
salt
1 cup canned tomatoes (or finely diced if you're anti-can with your tomatoes)
1 cup very dry white wine
3 tablespoons Madeira
sour cream

Instructions
In a soup pot or kettle, heat 2 quarts of good beef stock or canned beef bouillon. Melt butter in heavy skillet. Have ready 2 cups shredded cabbage, 1 cup diced raw potatoes, 1/2 cup diced carrots, 1/2 cup chopped celery, 1 small onion peeled and chopped, 1 chopped green pepper, 1 leek chopped, 1 minced garlic clove (or 2 if you like garlic as I do), and 6 medium-sized beets, peeled and shredded through a grater (reserve 1 heaping tablespoon of the grated mixed with 3 tablespoons water for later). Put vegetables in the skillet, cover, turn the flame low, and saute for about 5 minutes, shaking the pan constantly. Then add the sauteed vegetables to the boiling beef stock, together with 1 cup canned tomatoes, 1 cup very dry white wine, 10 whole peppercorns, 2 bay leaves, a generous pinch each of marjoram and thyme, and salt to taste. Lower the flame and continue to cook until all the vegetables are tender - about 1 1/2 to 2 hours. Shortly before serving, add the grated beet in water, stirring it in for coloring, and the 3 tablespoons of Madeira. To each bowl of borscht, add a generous tablespoon of sour cream.

The Tablehopper’s Guide to Dining and Drinking in San Francisco

Photo credit: Rick Camargo Photography
Zagat, move aside, because the 'hopper is in the house! Another friend, another book. What can I say? I have some pretty talented friends. I adore Marcia Gagliardi aka the Tablehopper. She's smart and funny and writes a cheeky newsletter all about the latest in San Francisco dining not to mention drinking. I can't believe she's only been at it for four years because the Tablehopper is as San Francisco as the Golden Gate Bridge.

The Tablehopper's Guide to Dining and Drinking in San Francisco is a unique guidebook. While I was skeptical at first I must admit, I have used the book quite a few times already in planning various get-togethers, both with friends and family. It's the ultimate guide to finding "the right spot for every occasion." Looking for somewhere romantic? Or the perfect spot to nurse a broken heart? Need a place to go with a big group that won't break the bank? Somewhere to take conservative older folks? Listen, the book would be worth the price alone for Marcia's list of favorite places or her itineraries for those visiting our fair city.

Marcia lists some of my favorite places but perhaps more importantly, a lot of under-the-radar spots you probably wouldn't hear about otherwise. Am I biased? Sure, but I really do think it's a great book and I wouldn't recommend it if I didn't absolutely believe in it. But don't take my word for it, you can read an excerpt. Also check out the Tablehopper web site for upcoming events with Marcia.

Asparagus with Poached Eggs

Spring has finally sprung! Spring is that wonderful time of year when all those yummy vegetables that have been hibernating finally make their appearances again, and what a long wait it has been this year. Celebrate the season with this simple dish of asparagus and poached eggs.

Ingredients
1 lb asparagus
1-2 tablespoons olive oil
sea salt
pepper
2 tablespoons grated Pecorino Romano cheese
poached eggs
(Note: When we poach eggs, we like to use Julia Child's instructions in Mastering the Art of French Cooking)

Instructions
Heat oven to 375 degrees. Drizzle olive oil, sea salt, and pepper over the stalks and roast for 10-15 minutes, depending on the diameter of the stalks. When done, remove from oven and sprinkle with grated cheese. Place poached egg on top of each serving.

Egg-in-a-Basket with Lemon-Garlic Aioli

The classic Egg-in-a-Basket - a buttered and toasted piece of bread with a fried egg in the middle - is one of my tried and true, quick and delicious breakfasts. When poked, the egg oozes out its yellow, gooey goodness all over the bread, making for a fun little feast. Lemon garlic aioli gives some zest to this classic breakfast dish.

Ingredients
Lemon-Garlic Aioli:
3/8 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 clove garlic, minced
1 teaspoon minced parsley
pinch freshly ground black pepper

Egg in a Basket:
eggs
sliced bread
margarine or butter
kosher salt and pepper

Instructions
Mix aioli ingredients together in a small bowl.  Spread margarine on both sides of a slice of bread. Cut out circular hole in the middle of the bread just bigger than than size of an egg yolk. In greased frying pan, lightly brown one side of the buttered bread. Toss in the cut out circle of bread as well. Flip bread over, break an egg into the hole, and sprinkle salt and pepper on top. Cook for about 1 minute, or until bottom is brown, then flip over and allow the other side to cook for about 15-20 seconds. It can help to gently push down the bread into the pan with the back of your spatula. Take out and flip upside down onto plate. Serve with lemon garlic aioli.

Quinoa Salad with Arugula, Asparagus & Avocado Recipe

Ah, Spring! We are enjoying a warm spell right now and the fresh produce reflects the change of seasons with earthy root vegetables giving way to tender bright greens. I am so happy to have sunshine and bright green asparagus to eat! I recently discovered how delicious asparagus is when served raw, in salads. The trick is to shave it thinly with the sharpest vegetable peeler you have, then dress it with oil, lemon and salt so it wilts, just slightly. Asparagus is like the poster child for Spring.



I had eaten quinoa, but never tried cooking it until just recently when I received some samples of it--red, white and black--from Roland Food. Reading about quinoa I discovered while it has the texture of grain, it's actually a fruit. It's also gluten-free. It is very bitter unless thoroughly soaked and rinsed. Fortunately quinoa from Roland Food is already soaked saving me the bother.


Quinoa comes from the Andes, a staple in Peru, Chile and Bolivia where it has been cultivated since at least 3,000 BCE. It is high in protein, calcium and iron and the white variety has a sweet flavor. Most importantly, it has all the nine essential amino acids making it a complete protein. I tried toasting the quinoa, but I like the milder sweeter flavor for this recipe. It has a fluffier almost creamy texture that works well with the strong flavor of the leafy arugula. I really like the addition of dill, but you could easily leave it out or use parsley if you prefer. You could also use a slightly different mix of vegetables.

Note: If you don't plan on serving this salad right away, reserve the arugula and toss it in the salad right before serving.

Quinoa Salad with Arugula, Asparagus and Avocadomakes 2-4 servings

Ingredients

1/2  cup uncooked quinoa, rinsed and drained
1 cup water
5 asparagus spears, shaved thin (use a vegetable peeler)
1 handful fresh baby arugula, roughly chopped
1 green onion, chopped
2  Tablespoons lemon juice, fresh squeezed
2 Tablespoons extra virgin olive oil
1/2 ripe avocado, peeled, pitted and diced
2 Tablespoons fresh dill, chopped (optional)
Salt and freshly ground pepper

Instructions

In a medium saucepan combine quinoa and water. Bring to a boil; reduce heat. Simmer, covered, about 12- 15 minutes or until liquid is completely absorbed. Meanwhile In a mixing bowl, make the dressing by whisking together lemon juice and oil. Add avocado, green onion and arugula to the dressing.

Transfer quinoa to a medium bowl and allow to cool. Add quinoa to dressing and vegetable mixture; toss with fresh dill and season with salt and pepper to taste. Serve at room temperature.
Enjoy!

Here are just a few interesting quinoa recipes from fellow bloggers:

Stuffed Cabbage with Quinoa & Roasted Sweet Potatoes from Karina's Kitchen
Quinoa Pudding with Macerated Strawberries & Pistachios from Cannelle & Vanille
Quinoa Salad with Tomato, Feta and Parsley from The Perfect Pantry
Quinoa with Roasted Radishes & Pearl Onions from FatFree Vegan Kitchen
Warm & Nutty Cinnamon Quinoa from 101 Cookbooks
Quinoa Pilaf from Simply Recipes

Lemon Mint Granita with Mascarpone Whipped Cream

A frozen lemon concoction is a delicious treat when temperatures start to rise. Beat the heat with icy, flavored crystals topped with a bit of whipped cream and leaves of mint.

Ingredients
1/2 cup fresh lemon juice (about 4 lemons)
1 teaspoon lemon zest
3 cups water
1/2 cup sugar
3 mint sprigs, plus more for garnish

For the topping:
3/4 cup whipping cream
2 tablespoons powdered sugar
1/4 cup mascarpone cheese
2 teaspoons honey

Instructions
To start, make a simple syrup. In small saucepan, boil 1/2 cup sugar with 3 cups water until sugar is dissolved. Remove from heat and steep mint sprigs for 10 minutes. Place a metal bowl or pan and a metal spoon in the freezer. Let the syrup cool then mix it with the lemon juice and lemon zest. Pour the liquid into the cold container and freeze. Stir it every 30 minutes or so. It will take about 3 hours to freeze. To make the topping, stir together the mascarpone cheese and the honey until smooth in the bowl of an electric mixer. Add cream and powdered sugar. Whip until the cream has soft peaks, about 2 minutes. Top granita with whipped cream and mint leaves.

Italian Sausage Meatballs Recipe

I could eat spaghetti and meatballs every night of the week. Of course my laundry bill would be astronomical. There are cleaning products for removing every possible stain including wine, coffee, ink and blood, but no one has invented a product to remove spaghetti sauce stains. Not yet anyway.

This recipe came about as part of my effort to "eat down the freezer." I had a package of two Italian sausages and some ground beef on hand, but neither were really enough to make a meal. The secret to these meatballs is a combination of pork and beef and also what you use to stretch the meat, plenty of bread and milk. The bread and milk create a very tender texture. Italian sausages have lots of seasoning and fat so you really don't need to add much more in that department though some fresh herbs are nice. I do like using dehydrated toasted onion flakes. I get them from Penzey's and they are great in dishes like this where normally I would want to saute fresh onions. They have good flavor and are a real time saver.

Another trick to this recipe is baking the meatballs instead of frying them. I used to bake them on a lined baking sheet, but they were always flat on the bottom. Now I use the non-stick rack and they are perfectly round! If you don't have a sheet pan with a non-stick rack, I highly recommend you get one. As you can see, they are very useful for much more than just cooling cookies!

Italian Sausage Meatballs
Makes 16 meatballs, 4-5 servings

Ingredients

1/2 pound Italian sausages, casings removed
1/2 pound lean ground beef
1 cup fresh bread crumbs
1 Tablespoon dehydrated toasted onion flakes
1 egg
1/2 cup milk
3 Tablespoons fresh Italian herbs, chopped (such as parsley, basil, oregano) or 3 teaspoons dried Italian herbs
Spaghetti sauce, from a jar or homemade

Instructions

Preheat oven to 400 degrees.

In a large mixing bowl gently combine the sausage and beef. Add the bread crumbs, onion, egg, milk and herbs. Combine using your hands, but try not to handle the meat too much. Form into about 16 meatballs. I do this by dividing the mixture into 4 portions and then dividing each portion into another 4 portions.

Place meatballs on a non-stick rack, set in a foil-lined sheet pan and bake undisturbed for 20 minutes. Meanwhile simmer spaghetti sauce in a large dutch oven. Remove meatballs and transfer to the simmering sauce, allow meatballs to cook in the sauce for 10-20 minutes. Serve with pasta or use in a meatball sandwich.

Enjoy!

Fried Risotto Balls with Quick Marinara Sauce

Have left over risotto? Breathe new life into your leftover rice by frying up some risotto balls!

Ingredients
Fried Risotto Balls:
risotto
mozzarella cheese
flour
egg, beaten
bread crumbs
oil, for deep frying
parmesan cheese

Quick Marinara Sauce:
1/8 cup olive oil
1 small onion, chopped
2 garlic cloves, minced
14 ounce can crushed tomatoes
handful of chopped basil
bay leaf
salt
pepper

Instructions
for fried risotto balls:
Heat oil to a temperature of 225 degrees. Have three shallow bowls ready and use one for flour, one for the egg, and one for bread crumbs. Using the mozzarella as the center, form the risotto into a ball around the mozzarella. Roll the ball into the flour, then into the egg, then into the bread crumbs. Repeat as necessary until risotto is used up. Drop risotto balls into oil and fry until golden-brown. Remove from oil and sprinkle with grated parmesan cheese. Serve with marinara sauce.

for marinara sauce:
Heat olive oil in saucepan over medium heat. Sauté onion and garlic until soft. Add tomatoes, basil, bay leaf, salt and pepper and simmer for 10 minutes.

Osso Bucco and Saffron Risotto

When nights are cool and dark, a hot and hearty dinner warms the soul. Succulent braised veal that practically falls off the bone, served with heaping mounds of cheesy saffron risotto, is the kind of meal that makes you feel all toasty inside.

Ingredients
Osso Bucco:
1 lb veal shanks
1/2 cup flour
salt and pepper
4 tablespoons olive oil
3 ounces pancetta, cubed
1 onion, chopped
2 carrots, chopped
2 celery ribs, chopped
3 cloves garlic, minced
1/4 teaspoon whole peppercorns, toasted
1/2 teaspoon whole cloves, toasted
2 springs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 sprigs fresh parsley
1 cup white wine
1/4 cup beef stock
2/3 cup crushed tomatoes

Gremolata:
2 teaspoons lemon zest
1/4 cup parsley
1 garlic clove, minced

Saffron Parmesan Risotto:
1 1/2 cups Arborio rice
2 tablespoons butter
3 shallots, minced
pinch saffron threads
1/2 cup white wine
4-6 cups chicken stock
2/3 cup Parmesan cheese, grated
1 tablespoon butter
salt and pepper
1/4 cup chopped pistachios

Instructions
for osso bucco:
Heat oven to 350 degrees. Dredge veal shanks in mixture of flour, salt and pepper. Make a bouquet garni - wrap toasted clove and pepper, bay leaf, rosemary sprigs, thyme sprigs, and parsley sprigs in cheesecloth, tie up with kitchen twine, and set aside. In a Dutch oven, crisp the pancetta in olive oil, remove, and set aside. Brown veal shanks over medium-high heat. Remove and set aside. Brown the onion, celery, carrots, and garlic. Return veal and pancetta to the Dutch oven. Add bouquet garni, 2/3 cup crushed tomatoes, 1 cup white wine and ¼ cup beef stock. Cover and cook in oven for 1 1/2 to 2 hours, until the meat is almost at the point of falling off the bone. Add more liquid if needed. The liquid should be about 2/3 of the way up the shanks. To make the gremolata, mix parsley, lemon zest, and minced garlic together. Top shanks with gremolata and serve.

for risotto:
Bring stock to a simmer and keep over low heat. Melt 2 tablespoons of butter in large skillet over medium heat. Cook saffron and shallots until softened, about 3 minutes. Stir in rice, coating with the butter . Add some salt, pepper, and white wine. When white wine has been absorbed by the rice, begin ladling in the stock. Add about 1/2 cup each time, allowing the rice to absorb the liquid. Keep stirring, and only add another 1/2 cup or so of liquid when the liquid has just about evaporated. Keep adding in stock until the rice is tender but still has a firm bite. The process will take about 20-30 minutes. Remove from heat and add the Parmesan cheese, a tablespoon of butter, and salt and pepper to taste. Transfer to a serving bowl and sprinkle chopped pistachios.

Blackberry Muffins with Streusel Topping

Eating blackberries when they are that gorgeous red wine color is the best! They have such a wonderful sour taste. Unfortunately, berries of this color only seem to be available when they are found growing on a blackberry bush. I just don't have as much enthusiasm for blackberries that are that typical bluish-black. However, I wasn't able to pass up a great deal on a quart of blackberries I saw at a market. But what do I do with them? Then it hit me - bake with them!

Ingredients
1 stick (8 tablespoons) unsalted butter, softened
½ cup brown sugar
1 egg
½ cup buttermilk
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
¼ teaspoon fresh nutmeg
¼ teaspoon cinnamon
¼ vanilla bean, scraped
1 cup blackberries

Streusel Topping:

1/8 cup flour
¼ cup brown sugar
2 tablespoons butter, softened
1//8 teaspoon cinnamon
¼ cup chopped almonds

Instructions
Heat oven to 350 degrees. Cream the brown sugar and butter. Mix in egg and buttermilk. Stir in flour, baking soda, baking powder, salt, nutmeg, cinnamon and vanilla. Gently fold in blackberries. Pour batter in muffin tin. To make the streusel topping, pulse flour, sugar, butter, cinnamon, and almonds in food processor. Spread streusel topping over muffin batter. Bake for 20 minutes, or until cake tester comes out clean.

What Would Brian Boitano Make?

Is an award-winning ice skater capable of teaching, inspiring and entertaining me, when it comes to food? I had a hard time believing from the promos that Brian Boitano could pull it off, but he does. Brilliantly. Here are the top five reasons why I LOVE the show, What Would Brian Boitano Make?

1. It's all about the food.
Brian Boitano's recipes not only look terrific, but are creative and inventive. Take for example his Chicken Paella Burger made with ground chicken, chorizo and scallops or his Garlicky White Bean Dip. They are dishes I would cook in my own kitchen with ingredients I know, using straight forward techniques.

I know food tastes great when you use tons of butter and cream, but that's not how I cook. Most of Boitano's food is reasonably healthy and I like that. He gets flavor without always relying on tons of added fat, unlike some other Food Network personalities who will remain nameless. His food is home cooked, not chef food, not restaurant food, and yet it's exciting and appealing. He's also not afraid to make things a little bit spicy.

Finally the proof is in the pudding, right? Take a look at the user review of his recipes and you'll see, this isn't just my opinion. His recipes get mostly 5 stars across the board. His recipes clearly deliver.

2. It's funny.
I mean, REALLY funny. If you watch much food television, there is a formula and cliche style often with catch phrases, that gets old. Brian breaks out of that mold and actually pokes fun at the way those other shows come across. You'll just have to watch to see what I mean. He's cheeky and charming and makes me smile.

3. It's real.
Ok, it feels real. I know it's still a TV show but the menus seem plausible and workable. The food is cooked in Brian Boitano's actual home kitchen, not a fake looking set or fantasy kitchen with ultra pro appliances and cookware.

4. It's set in San Francisco.
I love the backdrop of my own town, my neighborhood and even my own local grocery stores. I guess that adds to the "realness" factor for me. How cool is it he's actually my neighbor? I am not sure I will ever get over that fact.

5. It's Brian Boitano!
Let me explain. I grew up around the corner from an ice skating rink. I took lessons and skated weekly for a while. I love ice skating. As someone who generally hates pretty much all sports, this is really saying something. To me, ice skaters are not just amazing athletes but like dancers, they are artists. And now, it turns out at least one of them can also cook!

The new season of What Would Brian Boitano Make? premieres: Sunday, March 7th at 1pm on the Food Network.

Penne with White Wine Tomato Cream Sauce

There is a little Italian restaurant just down the street from where we live. It is an unassuming place, a place with mismatched decorations and televisions broadcasting news and sports. It is also a place where honest, simple, and delicious food is made. This recipe is inspired by one of my favorite dishes from that restaurant.

Ingredients
1/4 cup olive oil
1 shallot, chopped
1 onion, chopped
3 cloves garlic, minced
salt
pepper
28 ounces tomato puree
15 ounces crushed tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon dried rosemary
1/2 teaspoon ground thyme
1 cup white wine
lemon zest and juice of 1 lemon
1/2 cup heavy cream, room temperature
2 tablespoons unsalted butter
1/8 cup chopped fresh parsley
1 cup Parmesan cheese
1 lb penne

Ingredients
Heat olive oil over medium heat in large pot, and sauté shallot, onion, and garlic until soft. Season with salt and pepper. Add tomato puree, crushed tomatoes, basil, rosemary and thyme. Simmer for 25 minutes. Add white wine, lemon zest, and lemon juice, and let the wine reduce (about 20 minutes). Add heavy cream, butter and parsley. Adjust seasonings as necessary. Remove from heat and add Parmesan cheese. Adjust seasoning if necessary. Cook pasta according to directions and serve with sauce.

Five Ways to Find Dining Deals

In the past I've purchased discount restaurant gift certificates from sites like Restaurant.com, but lately I've discovered a number of new sites that also offer great deals on dining. Each one leverages group buying power in order to get great deals. Subscribe to the sites and you'll get offers sent to you in daily emails.

This is the way it works, a new deal is emailed to you each day, the deal is not "on" until a certain number of people buy it, so you may want to share the deal with friends if it's a deal you want in on. Once enough people decide to buy it, the deal is on, and you will be billed. Deals are limited in time and number so you must act quickly. Once you've purchased the deal, you generally need to print a coupon to take to a store or restaurant. The discount may expire in a year or even six months, so read the fine print carefully before you buy.

All the of the following sites offer deals in San Francisco, and are adding cities all the time so check to see if your city is listed as well. Many of the sites also offer you a referral fee if you get friends to sign up and they make a purchase.


Groupon (think "group" and "coupon") is the largest of these sites. Recent deals in San Francisco include $25 for $50 worth of food at Luna Park, $15 for $30 worth of food at Kasa Indian Eatery, and $10 for $20 worth of food and drinks at Goat Hill Pizza. There are also deals for spas and entertainment. Groupon offers deals in over 50 major cities in the US.


TownHog has recently offered deals such as $20 for $40 worth of food at Ramblas and $10 for $20 worth of hot beverages, like their scrumptious hot chocolate, at Bittersweet Cafe. You'll also earn $10 for each friend who signs up and purchases a deal. TownHog offers "hot deals" in 42 cities.


My Joffer offers another similar program. Recent deals include $17 for $33 worth of cupcakes at That Takes the Cake and $15 for $30 worth of pizza at Bruno's Pizzeria. They also have a lot of spa specials. MyJoffer offers deals in about 17 cities and some deals are nationwide.


Living Social offers sends out daily deals, and a recent offer was 50% off Indian cuisine at Rotee. You can also use the site to keep track of collections of things such as a virtual bookshelf where you collect, rate and review books that you own. An added feature is an iPhone app if you prefer to get your deals sent directly to your phone. Living Social deals are available in 8 cities but the other features are available everywhere.


Fresh Guide doesn't have as many restaurant deals available as some of the other sites, but the ones they do have are very good, such as a $25 for $50 worth of Italian cuisine and drinks at Sociale. Fresh Guide is available in 8 cities so far.

One more!

This morning a friend told me about BloomSpot. BloomSpot offers hotel discounts in addition to spa and restaurant deals. Recent restaurant deals include $20 for $40 worth of food at Colibri, $10 for $25 worth of food and drinks at Roots and $15 for a $30 prix fixe dinner at Heaven's Dog. BloomSpot is only available in San Francisco, Los Angeles and New York, but they will be adding more cities.