Luci's Tasty Adventures

My birthday was such a treat this year.  It started Saturday morning, April 3rd.  I knew my boyfriend Aaron had something planned but I had no idea where we were going.  He told me to pack clothes for the night and mentioned that I would not be back home till Sunday evening.  We hopped in the car and started to head out.  We got on 680 going towards Sacramento.  I was really thrown for a loop..  I figured we would head to Monterey or Carmel.  So I sat and eagerly anticipated my arrival location.

We crossed the Benicia bridge and I was still confused and then I wondered if we were going to the Sonoma race track?  I asked and he laughed and said no we are not going to the race track.  Any way a few miles went by and then I saw the big sign for Napa.  I was like hrmm could this be happening.  Is he really taking me to Napa?  Finally he spoke, something like, did you figure it out yet?  I was like yes, I think it's, it's Napa.  He was like well all these signs did not help me keep my secret. 

The rest of a trip was still top secret.  My mind was racing with thoughts of wine, food, cheese, olives.. oh my where would we eat?  So many good places.

The first stop was at the Oakville Grocer.  Aaron thought it was best to get a little food in the belly before running off to wine tasting.  This is a wonderful little shop with lots of goodies.  We split a Black Forest Ham and Brie sandwich.  The sandwich came on wonderful hard crusted french bread with whole grain mustard.  Oh and of course I had to snatch up some of the house made kalamata olives to go with my sandwich.  With our belly's full we headed out to do some wine tasting.













We stopped at Robert Mondavi Winery.  We tasted three wines for $20.00 per person.  This is really not that good of a deal, but we decided to stay and try.  We had 2007 PNX Pinot Noir, 2006 Cab, and 2006 T Block.  We both ended up really liking the Pinot, and decided to purchase a bottle.  The wine taster did not have enough bottles to sell at his counter and directed us to the main shop to purchase the wine.  This is something I have never run into while wine tasting.  No biggie I guess, especially since he never charged us for the tasting.













The next stop was Turnbull Wine Cellars.  I have never visited this winery before, but it was across the street so we decided to hit it up.  We tasted about 4 wines and walked out with a bottle of 2007 Old Bull Merlot.













Finally, we ended up at Peju Province Winery.













This is one of my favorite winery's to visit, firstly it is a beautiful place, and secondly they make really good wine.  When we got there we waited in the main lobby shop for about five minutes then we were escorted up stairs to a tasting room above a wine barrel room.













We tasted about 5 different wines, and left with 2005 Cabernet Sauvignon, 2006 Cabernet Franc, and Provence.  The first time I had Cab Franc was at Peju and I always make a point to pick some up when I am in Napa.

A big thing also about Peju, is that most all of their sales are direct to customer, you cannot pick their stuff up at any stores - so if you want the good stuff, you gotta make the trip, or hit up their website.

Well, after all the yummy tastings I needed a break, so we headed to the hotel.  We stayed at the Marriott Napa Valley Hotel & Spa.  After checking in and resting a bit in the room I sent Aaron to get some ice.  He came back with ice, and booked me a facial in the spa for the following morning.  The surprises just kept coming!      

We got ready for dinner, and heading out.  I had no idea where we were heading.  We ended up in Yountville, home of Bottega, French Laundry, Adhoc, Bouchon, and many more.  Well, we stood in front of the Bouchon Bakery and he said we are eating at Bouchon.  I looked at the bakery, and was a little concerned.  Then he said over there, I did not even see the Bouchon Bistro.  I was so happy, I love my Bouchon cookbook and eating there for my birthday was a wonderful surprise.







































Before sitting down to our table we wondered next door to the famous Bouchon Bakery.  We picked up some Chocolate Bouchon's, and Caramel, and Chocolate Macaroon.






























Aaron went back to the car and stored the bakery goods.  I waited for him watching all the people come in and out of the bakery with goodies in hand.  The smell of the fresh bread could of kept be busy for some time.  Before I knew it Aaron was back and we heading into Bouchon.

The food at Bouchon was out of this world.  We ordered a bottle of wine and started with French Bread, Toasted Croutons, White Bean Spread, and Butter.  I am looking forward to making that bean spread, it was so tasty with the bread.  I almost liked it more than the butter and I am a butter girl.  I did not get a picture of the bread they bring to the table, it is in the shaped to resemble a wheat stock- so beautiful.













Then we had Pâté De Campagne, a country style pate that literally made my knees shake. So many wonderful flavors, absolutely delicious.  













For the main course Aaron ordered Bouillabaisse.  They bring this bowl filled of seafood and then they pour the stock over it, the smells for the proper made stock made me feel so proud.  Knowing that I learned how to make stock from the same method they use made me so giddy.













I ordered Gigot d'Agneau: roasted leg of lame with English peas, green garlic, rhubarb confit, young turnips & lamb jus.  Mouth watering lamb, very simple and cooked perfectly. I ordered it medium rare and loved every last bloody bite of it.













For dessert they made me Chocolate Bouchon with caramelized banana, and a banana ice cream with chocolate sauce.













We fished that off and headed back to the hotel.

The next morning we had a little bite to eat before my facial.  As you can see I look a little nervous.













After receiving my first facial I was so relaxed and ready to head back to Yountville.  Another winery we always hit up is Jessup Cellar's.













I'm not sure if they have a tasting fee, most of the people are there because they have been there before and they are going to buy wine.  I like tasting there because they let you taste so many of the wines they make, 6 total I believe.  We ended up leaving with the 2006 Zinfandel, 2006 Cab, and 2008 Chardonnay.  They finished off the tasting with some Cabernet Port.  I really enjoyed this port and dreamed of all the things I could cook with it.  Next time I will have to treat myself to a little bottle.

On our way out of town we hit up Bouchon Bakery one last time for a dozen brioche rolls, and a pistachio and raspberry macaroon.  We went back to the Oakville Grocery and picked up some meats and cheese and headed home.  Our Easter dinner was just perfect.  Wonderful meats and cheeses on those tasty Bouchon Bakery brioche rolls.  Perfect end to the perfect birthday.

Thanks you my Sweet for the wonderful weekend, and my new GLOBAL 10" Chef Knife!

The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.

This months Daring Cooks Challenge was super fun for me.  Mostly because I got to break in my newly acquired WagnerWare Dutch Oven.  We purchased this Dutch Oven off E-Bay and it works like a dream.  It heats evenly and retains temperature like no other pot I have.

I created my stew using a Game Hen and Chicken Carcass Vegetable base stock.  I pulled the game hen out of the stock pot after the stock had been simmering for about an hour.  I let it cook off then I skinned it and removed all the meat and set it aside to add to my stew later.  The other meat I chose for my stew was the economical choice of country style pork ribs.

Basically, I had one random game hen in my freezer along with a chicken carcass and 3-4lbs of country style pork ribs.  They spoke to me and my Brunswick Stew was born.  Also, please note I cut the recipe provided by half.  The other adjustments I made were to brown the onions first in the pot and add flour to them.  I then took them out and reserved them for later.  I used Cannellini beans instead of butterbeans, mostly because I had Cannellini beans on hand.  I try to cook with what I have to save money, and doing this usually prompts me to be more creative with my recipes.

I served my Brunswick Stew with some tasty homemade Sourdough Buns.  I was particularly pleased as this was the first time I used my Sourdough Starter without adding any yeast to help the rising process.  I was told that the added yeast would take away the Sourdough flavor of the bread, and this is pretty much true.  My starter is now a few months old, and this was really the first time the end result tasted like Sourdough bread.  When I bit into my first roll I was like OMG it tastes like Sourdough, I win!
 










Ingredients:

• 4 slices of bacon, chopped
• 2 Serrano chilies, seeded, and chopped
• The meat of one Game Hen, shredded
• 3-4 pounds country style pork ribs
• 2 Tbsp flour
• 1 ½ tsp kosher salt
• 4-8 quarts of chicken stock
• 1 bay leaf
• 1 large celery stalk, chopped
• 1 lb Yukon Gold potatoes, peeled and chopped
• ¾ cup chopped carrots
• 1/ ¾ cup chopped yellow onion
• 1 cup corn
• 1 ½ cups Cannellini beans
• 2 cups canned peeled tomatoes, drained and mashed 
• 1 Tbsp red wine vinegar
• 1 lemon, juiced
• hot sauce to taste

Method:

Heat a large stock pot over medium heat, and saute the onions till they are almost translucent.  Add the flour to the onions mix it around and then dump the onions in a small bowl, reserve them for later.

Add the chopped bacon to the stock pot, saute it over medium heat till it starts to crispin.  Transfer the bacon to a large bowl.  Toast the chilies in the stock pot for about a minute, and then remove them and place them in the same bowl as the bacon.

Season both sides of the pork with kosher salt and pepper.  Place them in the pot and sear them for about 4 minutes a side (work in batches, try not to over crowd the pot). 

















This is just a sear, this will not cook the pork all the way through.  Remove the pork from the pot and place it in bowl with bacon in it.

Add 1 cup of the chicken stock to the sauce pan.  De-glaze the pan and get all the bits up off the bottom, simmer the stock till it reduces by half.












Add the remaining stock (start with adding 5 cups) the bay leaf, celery, potatoes, pork, bacon, and chilies.  Bring the pot to a boil, and then lower the heat so it simmers.  Cover it and let it cook for about 2-3 hours till the meat is falling off the bone.

Remove the pork with a pair of tongs, and place in a colander to cool.  Remove the bay leaf and discard.  After the meat has cooled, shred it off the bones using a pair of forks.  Discard the bones.
















Return the the shredded pork and game hen to the stock pot.  Add the carrots to the stock pot and simmer for about 25 minutes or until the carrots are soft.

Add the cooked onion, Cannellini beans, corn, and tomatoes.














Simmer for another 30 minutes uncovered.  Remove from the heat, add the vinegar, hot sauce, and the lemon juice.  Serve immediately with a bread. 

This is a great recipe for company because it can be made in advance and it is not expensive to make.  It is also great because it allows you to use up all the odds and end vegetables you accumulated over the week in the refrigerator.

I'm also posting this recipe for all my family and friends who have the ability to farm vegetables in backyards.  In the next coming months people will have zucchini and other fresh veggies come out of their ears.  This is a nice way to use them up, enjoy!  Please note the roasted vegetables equal about one cup of veggies per items for a total of 5 cups.  Mix and max with what you have on hand.

Ingredients:

• 1 cup carrot, chopped
• 2 onions, 1 chopped, 1 quartered
• 1 cup broccoli, chopped
• 1 cup zucchini, chopped
• 1 cup Chinese eggplant, chopped
• 1 cup crimini mushrooms, chopped
• 1 28oz can of unsalted plum tomatoes (note I double my batch of sauce in photos for other uses)
• 3 Tbsp unsalted butter
• kosher salt
• freshly grated black pepper
• olive oil
• 2 eggs
• 1 Tbsp flat leaf parsley, chopped
• 1/3 cup Parmigiano-Reggiano cheese
• 2 ½ cup ricotta cheese
• 1 pound mozzarella cheese, grated
• 1 pound lasagna sheets (store bought will work just fine, follow this link to make them homemade)
• 1 tsp dried oregano

Method:

Preheat oven to 400 degrees.  Line a sheet-pan with foil and place chopped carrots, onion, broccoli, and mushrooms.











Drizzle the vegetables with olive oil and dust them with Kosher salt and pepper.  Roast them for 20 minutes, and then add the zucchini, eggplant, and roast for another 20 minutes.









When the vegetables are done set them aside till you are ready to assessable.

While the vegetables are roasting take the plum tomatoes, quartered onion, and butter and place them in a pot.  Cook them over medium heat till they start to glug and pop.













Simmer them for an half hour or so, no longer than one hour.  Let the sauce cool for 15 minutes.  Take the onions out of the sauce and discard them.  Transfer sauce and puree it in food process.  Transfer sauce into a sauce pan and reserve till you are ready to assessable.












Taste the sauce and add Kosher salt if needed.

In a medium size bowl mix together 1/3 cup Parmigiano-Reggiano cheese, 2 ½ cups ricotta cheese, 2 eggs, 1 Tbsp flat leaf parsley, and salt and pepper to taste.  Set aside for assembly.  Please note that if you are just using plain Parmesan cheese you will need to add a tsp or two of kosher salt to this filling.

Assemble:

Boil a large pot of water and cook the lasagna sheets.  Set them in an olive oil lined cooked sheet while you put the lasagna together, this way they will not stick together.  If you purchased no boil sheets, simply skip this step.

Coat the bottom of lasagna pan with olive oil.  Line the bottom of the pan with 3-4 sheets of lasagna pasta.












Coat the sheets with 1/3 of the ricotta cheese filling.












Spoon marinara sauce over the ricotta filling.  I like to make little dollops of the sauce and then use a metal spoon and swirl it over each dollop of sauce.  This way it covers the ricotta filling with out mixing into it.












Sprinkle 1/2 the the roasted vegetables over the sauce layer.












Sprinkle some of the grated mozzarella cheese over the vegetables.  Cover the roasted vegetable layer with 3-4 sheets of lasagna pasta.  Yes those are hand made lasagna pasta sheets you see ;)












Cover the pasta with 1/3 of the ricotta filling, cover the ricotta filling with sauce, and sprinkle the mozzarella cheese over the sauce.  Cover with 3-4 sheets of lasagna pasta.  Coat the pasta sheets with the remaining ricotta filling, cover the ricotta filling with the marinara sauce.  Sprinkle the remaining roasted vegetables over the marinara sauce and sprinkle with mozzarella cheese.  

Cover the roasted vegetable layer with the final sheets of lasagna pasta.  Spreed about one cup of the marinara sauce all over the top layer of lasagna pasta sheets.  Cover the sauce with the remaining mozzarella cheese and sprinkle the dried oregano over the cheese.












Preheat oven to 350 degrees.  Cover lasagna dish in foil and  bake for 30-40 minutes.  Remove the foil and bake for another five minutes till the cheese is melted and bubbly.  Let the lasagna sit for 5 minutes before serving.












Serves 10

For my Birthday Aaron took me on a surprise weekend trip to Napa, Ca.  I will blog about the trip later.   One of the stops was Thomas Keller's Bouchon Bakery.  On Sunday morning before we left, we made one more stop back at this truly magical dreamland bakery.  I picked up a 12 pack of Brioche Rolls and a few more Macaroons for the trip home.  We also hit up a local market in Napa on our way out, and picked up some Salami, Black Forest Ham, Aged Smoked Gouda, and Cheddar.    So, after are long drive home our Easter dinner was yummy.  Brioche Roll Sandwiches with Meats and Cheese.

I had more than a few rolls left over so I decided to store them in the refrigerator and make Mini Burgers with them for Monday nights dinner.  I really like using Brioche for Burgers and for French toast.  Trader Joe's sells a larger Brioche Roll that can also work for larger size Burgers.

PS.. you can see my new fancy Global Knife in one of the photos... Love it!  TY Aaron!

Ingredients:

• 1 small sweet white onion, sliced
• 2-3 crimini mushrooms, sliced
• 2 gloves of garlic, chopped
• 2 tsp olive oil
• 1 tsp brown sugar
• Kosher Salt
• freshly grated black pepper
• 1 pound of ground chuck, divided into six pieces (80-20 or 85-15 fat content is best for burgers)
• 6 slices of cheese ( I used Smoked Gouda for three, and Cheddar for the other three)
• 6 small Brioche Rolls
• 1-2 Tbsp Dijon Mustard
• 1 tsp Mayonnaise, optional for the bread

Method:

In a small sauce pan over low heat add 1 tsp of the olive oil, onions, garlic and brown sugar.  Sprinkle them with Kosher salt and let them caramelize.  Keep them on low to maybe medium heat for about 25 minutes.  When they are done remove them from the pan and add the remaining olive oil and the mushrooms.  Sprinkle the mushrooms with kosher salt and pepper and cook over low heat for about 15 minutes.  When they are done scoot them to one side of the pan and return the onions to the other side.  Keep over very low heat till you are ready to serve the burgers.















While the onions and mushrooms are cooking prepare the patties.  Take one piece of the beef and lightly form it into a patty shape.  The less you work with this the better the burgers will be.



























Heat a large pan over medium heat.  Once the pan is hot sprinkle the burgers with Kosher salt and black pepper.  Place them in the hot pan and sprinkle the other side of the burgers with Kosher salt and pepper.  I did not put all my burgers in the pan at once because I did not want to over crowd the pan.  After flipping the first 4 I added the last two because I was confidant that they would not get crowded.













I cooked mine for about 4 minutes a side for medium to medium rare.  After you flip them add the cheese to the tops and wait out the last 4 minutes and serve.












To plate, cut the Brioche Rolls in half and spreed them with Dijon Mustard.

















Add the patty to the bun and top the burger with the caramelized onions and mushrooms.












Serve with a nice green salad and some Cornichons (french pickles).  Serves 3 for dinner, 6 for appetizer.

This recipe comes from my Silver Spoon Pasta Cookbook.  The filling for this ravioli is a perfect way to use up some of that left over Easter Ham.  If you don't want to make your own ravioli pasta dough, you can always buy wanton or egg roll wrappers in your local grocery store.  They stock these wrappers in the fresh and frozen sections.

This sauce I chose is a very delicate tomato sauce.  It's beyond simple to make and can be used on a variety of pasta dishes.  Trust me try it once you will be hooked.  Enjoy!

Ingredients:

Pasta:

• 2 ½ cups all purpose flour
• 3 eggs
• ½ tsp kosher salt

Filling:

• ½ cup Ricotta cheese
• 1 egg, lightly beaten
• 1 Tbsp flat leaf parsley, finely chopped
• ½ cup cooked ham, finely chopped
• 3 ½ ounce dried Mozzarella cheese
• 1 cup freshly grated Parmesan cheese

Tomato Sauce:

• 1 28 ounce can of peeled tomatoes
• 2 Tbsp unsalted butter
• 1 small onion, peeled and quartered

Assembly:

• 1 egg, beaten

Method:

To make the pasta dough, put flour in a large mixing bowl along with the salt.  Create a well in the middle of the flour and put the three eggs in the well.  Slowly mix the flour with the eggs.  Once the dough comes together divide it into three equal size balls and place in the refrigerator for an hour.

For the sauce, plop tomatoes, butter, and onion in a sauce pan and simmer for about an hour.  Take out the onion and discard.  For a chunky style sauce smash the tomatoes with a wooden spoon, for a less chunky sauce remove them or puree the sauce in a food processes.  Set aside and keep warm.














Bring a large pot of water to a boil. 

Mix together the Ricotta cheese and egg in a medium size bowl.  Add the parsley, ham, Mozzarella, and Parmesan cheese.














Roll out the pasta dough into very thin sheets, I used a pasta machine.  Cut rectangles out of the dough approximately 2.5 inches by 4.5 inches.  (Mine are a little bigger, I use the width of the pasta machine sheets and them cut them into strips)












Place about 1 Tbsp of the filling onto the rectangle.

















Brush a the pasta with egg wash and the press together and seal ravioli.











After you seal the ravioli place it onto a floured cookie sheet.










Add a few Tbsp of kosher salt to the boiling water. Gently drop the raviolis into the boiling water, bring the water back up to a nice simmer and cook them for 3-5 minutes.  Toss them into the tomato sauce and serve with freshly grated Parmesan cheese.