As I stand at the stove sipping my favorite old vine zinfandel, it occurs to me that the only thing better than enjoying a glass of wine might be the aroma that comes from a delectable dish prepared with it!

Whether using a hearty red wine in a slow roasted Dutch oven creation or a . . . → Read More: Harvest Time! Cooking with Wine!]]>

As I stand at the stove sipping my favorite old vine zinfandel, it occurs to me that the only thing better than enjoying a glass of wine might be the aroma that comes from a delectable dish prepared with it!

Whether using a hearty red wine in a slow roasted Dutch oven creation or a white in a delicate sauce for chicken or fish, wine adds a special element to any dish!  The flavor can be bold or subtle; add just a splash of Sauvignon Blanc to a basic chicken soup and suddenly you have created a depth of flavor that is an unexpected taste treat!

In a previous life I belonged to a wine club and received recipes with each monthly shipment.  I attempted to prepare one or two of these recipes before the next shipment arrived and one month struck gold!!!

The following recipe for Baked Short Ribs is an all-time standout and one that I have prepared over and over again without fail!  Its simplicity is only rivaled by its incredible tenderness and wonderful aroma while it bakes for hours!

Try this one and take a bow!

Baked Short Ribs

2 lbs. English-cut short ribs

2 Tbls. flour

½ tsp. paprika

Salt and pepper

2 C. California Burgundy or other red dinner wine

2 cloves garlic, minced.

Roll ribs in flour seasoned with paprika, salt and pepper.  Brown in fat.  Place the ribs in a casserole; add the wine and garlic.  Cover and bake in slow oven (300 degrees) for 2.5 hours or until tender.  Serve with crusty French bread and green beans.

Apricot Tree

Apricot Harvest

Apricot Pitter Pro

Rustic Apricot Pit Pans

Apricots and Barn Lights

C. J. Olson's . . . → Read More: Another Visit to C.J.Olson Cherries]]> Last month Elizabeth Bourget invited the Chapter to another visit to C.J Olson’s orchards. This time we experienced the Apricot harvest. It was beautiful. What follows is a photo essay or our lovely day together with Deborah Olson.

Apricot Tree

Apricot Harvest

Apricot Pitter Pro

Rustic Apricot Pit Pans

Apricots and Barn Lights

C. J. Olson's Fruit Stand

Deborah Olson - Proprietor of C. J. Olson Cherries

Freshly Harvested Apricots from C. J. Olson Orchards

Apricot Pineapple Jam Recipe from C.J. Olson Cherries

C.J. Olson Apricots

Apricot Jam and Biscuits

 This final shot sums up the unique experience of having harvested our own apricots and then having the pleasure of making home made apricto jam.  Yum… what an exceptional treat!



In the summer garden, zucchini is the gift that keeps on giving!  Plant it once and watch it take off!  As a child my parents converted the back half of our large backyard to a garden.  They composted, tilled and planted and all summer long we enjoyed the bounty!  Corn, tomatoes, lettuces, beans and zucchini, zucchini . . . → Read More: Zucchini – End of Summer Bounty!]]>

In the summer garden, zucchini is the gift that keeps on giving!  Plant it once and watch it take off!  As a child my parents converted the back half of our large backyard to a garden.  They composted, tilled and planted and all summer long we enjoyed the bounty!  Corn, tomatoes, lettuces, beans and zucchini, zucchini and even more zucchini!  We shared with the whole neighborhood!

The vines just kept producing well into the last vestiges of summer and if you let them, they would become huge!  The large ones are best for stuffing and for grating into a spicy cake or bread dough.

My favorites are the babies!  So tender and tasty and beautiful to look at too!  A quick sauté with onions and fresh herbs are my favorite way to enjoy but they’re great grilled, sliced into a salad or if you want a change of pace from the traditional ingredients of beans, Cheese and salsa, how about a Zucchini, Olive and Cheese Quesadilla!  So many great uses for this abundant end of summer favorite!

Grilled Zucchini and Summer Squash Salad with Citrus Splash Dressing

The Best of Cooking Light Everyday Favorites

The flavors of the mild summer squash work best with the sweet and tart fruit flavors of the dressing as they don’t overwhelm.

2 Tbls. grated orange rind

¾ C. orange juice (about 3 oranges)

1/3 C. fresh lime juice (about 3 limes)

3 Tbls. honey

2 Tbls. olive oil

½ tsp. salt

¼ tsp. crushed red pepper

2 red onions

4 zucchini, each halved lengthwise (about 1 ¼ lbs.)

4 yellow squash, each halved lengthwise (about 1 lb.)

Cooking Spray

3 Tbls. thinly sliced basil

Combine first 7 ingredients in a large zip top plastic bag.  Peel onions, leaving root end intact; cut each onion into 4 wedges.  Add onion, zucchini, and yellow squash to bag.  Seal and marinate in refrigerator for one hour, turning bag occasionally.

Prepare Grill.

Drain vegetables in a colander over a bowl, reserving marinade.  Place vegetables on grill rack coated with cooking spray.  Grill 8 minutes or until tender, turn and baste occasionally with ¾ cup marinade.  Place vegetables on a serving platter, sprinkle with basil.  Serve vegetables with remaining marinade.

Yield:  4 Servings

Serving size:  2 zucchini halves, 2 squash halves 2 onion wedges and 3 tablespoons citrus dressing.

Wow! What a wonderful trip to this icon of fruit farms in Sunnyvale, California! A group of us visited C.J.Olson Cherries www.cjolsoncherries.com for a tour of their orchard and retail store. We were joined by Kellie an employee of Martha Stewart who has recently moved to San Francisco from New York. Our guide . . . → Read More: A Visit to C.J.Olson Cherries]]>

Wow! What a wonderful trip to this icon of fruit farms in Sunnyvale, California! A group of us visited C.J.Olson Cherries www.cjolsoncherries.com for a tour of their orchard and retail store. We were joined by Kellie an employee of Martha Stewart who has recently moved to San Francisco from New York. Our guide for the day was Deborah Olson, fourth generation owner.

Deborah proudly explained the history of their current location on West El Camino Real since 1899 with some great anecdotal storytelling about when she was a young girl working for the family business, delivering delicious Lebanese food prepared by her aunt to the rest of the family. She spoke of the two main groups of employees that worked for her family…primarily families from Saudi Arabia and Mexico and shared that the company still employs a couple of women who are in their eighties!

We walked over to an active orchard where picking was being done. A bonus was a visit from her father who rode up in his pick-up and greeted us all warmly and then proceeded to explain how badly the cherry crop this year has been affected by the rain! 36,000 growing acres throughout the state normally produce 9+ million pounds of cherries annually but his year produced only little more than half that amount! Devastating cracks and mold ruined the crops and cost the industry dearly. In the orchard we were treated to a tasting of 7 different varieties of cherries from Garnet to Rainier to Bing…only a very few of the hundreds of varieties of cherries! Who knew?

Afterwards, we returned to the chamring authentic looking circa 1950′s retail store where we were served delicious cherry pie, chocolate covered cherries, and a light, flavorful cherry juice! We all made purchases from the beautifully displayed items for sale ranging from fresh fruit and jams to nutritional supplement tablets made from cherries that are purported to help with joint pain! We thoroughly enjoyed our visit and are grateful to the generous hospitality of our hostess, Deborah and her staff! We’ll be back to see and sample the apricots…my personal favorite fruit of the summer!

Salmon is one of my favorite fish to prepare and to enjoy! One of my fondest memories spent with my mom who recently passed was going to the Santa Cruz boardwalk and getting a nice big piece of freshly smoked salmon to share while watching the people fishing on the pier . . . → Read More: Salmon Spells Summer!]]>

Salmon is one of my favorite fish to prepare and to enjoy! One of my fondest memories spent with my mom who recently passed was going to the Santa Cruz boardwalk and getting a nice big piece of freshly smoked salmon to share while watching the people fishing on the pier and listening to the sea lions barking! Oh, the summer sunshine, the salty sea air and the smoky salmon! What could be better?

Just this week I had a delicious bowl of Smoked Salmon Chowder at Stanford’s Restaurant www.stanfords.com in Walnut Creek, CA that really hit the mark! They smoke the salmon on site on cedar planks and it is just wonderful! I understand it is available every Sunday! Soup is just one way to prepare this wonderful fish found fresh in the seafood case in Spring and Summer!

Clients love my Easy Salmon Cakes with Creamy Dill Sauce and also Chili-Garlic Glazed Salmon. This flavorful deeply colored favorite pairs nicely with all my other favorites: bacon, lemon, garlic, mushrooms, tomatoes, olives… need I continue? Combine your favorite ingredients and bake in parchment, braise, broil, grill, pan-fry, pan-roast, poach, sauté, sear or steam to your heart’s content! Fish is done when it flakes easily with a fork!
For grilling use a rack that you have sprayed with cooking spray. Lightly coat with olive oil; sprinkle with salt and pepper and fill the rack with raw mushrooms and leeks (sauté first in a little butter until slightly soft) and add fresh dill sprigs…or try this easy Salmon Cake with Creamy Dill Sauce from EatingWell.com
Easy Salmon Cakes
Ingredients
• 3 teaspoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 stalk celery, finely diced
• 2 tablespoons chopped fresh parsley
• 15 ounces canned salmon, drained, or 1 1/2 cups cooked salmon (I always use fresh and poach it)
• 1 large egg, lightly beaten
• 1 1/2 teaspoons Dijon mustard
• 1 3/4 cups fresh whole-wheat breadcrumbs, (can use gluten-free bread)
• 1/2 teaspoon freshly ground pepper
• Creamy Dill Sauce, (recipe follows)
• 1 lemon, cut into wedges
Preparation
1. Preheat oven to 450°F. Coat a baking sheet with cooking spray.
2. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and celery; cook, stirring, until softened, about 3 minutes. Stir in parsley; remove from the heat.
3. Place salmon in a medium bowl. Flake apart with a fork; remove any bones and skin. Add egg and mustard; mix well. Add the onion mixture, breadcrumbs and pepper; mix well. Shape the mixture into 8 patties, about 2 1/2 inches wide.
4. Heat remaining 1 1/2 teaspoons oil in the pan over medium heat. Add 4 patties and cook until the undersides are golden, 2 to 3 minutes. Using a wide spatula, turn them over onto the prepared baking sheet. Repeat with the remaining patties.
5. Bake the salmon cakes until golden on top and heated through, 15 to 20 minutes. Meanwhile, prepare Creamy Dill Sauce. Serve salmon cakes with sauce and lemon wedges.
Creamy Dill Sauce
Ingredients
• 1/4 cup reduced-fat mayonnaise
• 1/4 cup nonfat plain yogurt
• 2 scallions, thinly sliced
• 1 tablespoon lemon juice
• 1 tablespoon finely chopped fresh dill, or parsley
• Freshly ground pepper, to taste

Thank you for creating healthy meals for busy people, being our Chapter secretary, and beautiful food styling!

- Posted using BlogPress from . . . → Read More: Happy Birthday, Garbo!]]> Happy Birthday, Chef Garbo!

Thank you for creating healthy meals for busy people, being our Chapter secretary, and beautiful food styling!

As a child, I hated asparagus!  I will have to say it’s one of those foods that was an acquired taste for me.  It was years before I was willing to try it again after the first time I tasted it.  Maybe that is because it was so mushy and . . . → Read More: Asparagus – One of Spring’s First Vegetables!]]> April Favorite Food Pick

As a child, I hated asparagus!  I will have to say it’s one of those foods that was an acquired taste for me.  It was years before I was willing to try it again after the first time I tasted it.  Maybe that is because it was so mushy and horrible; barely even green anymore and worse, it had come out of a can!

Now, it’s one of my favorite year-round vegetables!  Since it is grown in South America, we are fortunate to be able to find asparagus in the produce department all year but Spring is the time to get it fresh locally!  When I lived in East Contra Costa County, I could see the fields of asparagus growing just over the levy.  Up close, the plant is really pretty with delicate and lacy fronds similar to dill weed.

One spring my family and I visited the annual Asparagus Festival in the city of Stockton California where they celebrate the asparagus harvest by preparing it in some really creative ways….like ice cream.  Pass.  I must say the beer- battered, fried version was my favorite way to enjoy it then…my tastes have changed a little though.

Now I enjoy the thin stalks lightly steamed and tossed with a lemon-herb vinaigrette or quickly stir-fried with thinly sliced yellow squash and scallions.  Below is a recipe that works for even the large, thick stalks.

Tip:  Bend one stalk from the bunch until it snaps.  This indicates the point where it is most tender.  Cut the rest of the stalks at that same length and discard the ends.  If they are particularly tough, peel the asparagus to remove the skins but not completely necessary as this recipe calls for the roasted vegetables to be pureed and the skins just add texture and create the beautiful green color!

Serve with Parmesan Crisps and a green salad.   I know you’ll love this client favorite!

You don’t have to be gluten-intolerant or avoiding dairy products to really appreciate this delicious soup!

Gluten-Free, Dairy-Free Roasted Asparagus Soup with Tarragon
Serves 8

Asparagus is delicate, tender and fairly inexpensive when in season. This flavorful herbaceous soup makes a lovely light lunch or a memorable start to a special dinner.

3 pounds asparagus, bottoms trimmed and cut into 1-inch pieces
4 cloves garlic
1 large onion, rough chopped (substitute 3 large shallots for a little more zip)
6 tablespoons olive oil, divided
7½ cups gluten-free chicken broth, divided (can substitute vegetable broth)
½ teaspoon kosher salt
Pepper
¼ cup white wine, optional
3 tablespoons potato starch
1½ cups rice milk
2 tablespoons chopped fresh tarragon (can use 1 – 2 teaspoons dried but add when pureeing the hot vegetables in the food processor and let it heat with the soup to soften and impart it’s flavor)

1. Preheat oven to 425 degrees.
2. Toss Asparagus pieces, onion and garlic cloves together with the salt and spread on two cookie sheets or one large roasting pan.
3. Roast 35 – 40 minutes, tossing asparagus once, until lightly golden yet still tender. Remove from oven and cool slightly.
4. Set aside 24 pieces of asparagus for garnish. Puree remainder in a food processor, adding 1 cup chicken broth. Don’t rush this; mixture should be smooth.
5. Add puree to pot and whisk in remaining broth. Add more salt and the pepper to taste and white wine. Bring to simmer over medium heat and cook 10 minutes.
6. Whisk potato starch into rice milk until smooth. Add to pot and cook 10 more minutes.
7. Remove soup from heat. Stir in tarragon (only if using fresh). Garnish each bowl with pieces of reserved roasted asparagus and serve hot.

Each serving contains 203 calories, 12g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 305mg sodium, 19g carbohydrate, 4g fiber, 9g protein.

This recipe by Cybele Pascal, author of The Whole Foods Allergy Cookbook (Vital Health Publishing), was published in the Spring 2007 issue of Living Without magazine.

Ahhhh, the potato! Who doesn’t love them? So versatile, so tummy-warming and just plain yummy! The perfect cold-weather staple that can be used in soups, stews, or stand-alone dressed with bacon and cheese!

Potatoes come in many forms that lend themselves to various methods of cooking, the russet is perfect for . . . → Read More: March Food Pick — The Versatile Potato]]> By Chef Dawn, Dining in by Dawn

Ahhhh, the potato! Who doesn’t love them? So versatile, so tummy-warming and just plain yummy! The perfect cold-weather staple that can be used in soups, stews, or stand-alone dressed with bacon and cheese!

Potatoes come in many forms that lend themselves to various methods of cooking, the russet is perfect for baking then split and dressed with a dollop of herbed butter, grated cheddar cheese, sour cream, chives…I could go on and on with creative toppings like salsa, olive tapenade, sundried tomatoes or pesto!

Red and fingerlings are perfect tossed in a little olive oil, salt and pepper and roasted until their skins are crispy then sprinkled with a little chopped parsley or snipped chives!

I love to add Yukon gold potatoes to layered casseroles as they add a wonderful creamy texture. They’re also my potato of choice for roasted garlic smashed potatoes; the star of the Thanksgiving table and a show stealer anytime!

Here’s an idea for St. Patrick’s Day: Try roasting your carrots, onions and potatoes instead of boiling…do a quick boil of your cabbage in the braising liquid from your corned beef. More flavor, less mush!

Potatoes are a budget saving item that can be used as a side, hot or cold in salads and prepared in so many ways that it’s really one of my favorite foods!

Roasted Garlic Smashed Potatoes

1 head garlic and a drizzle of olive oil

2 lb. yukon gold potatoes

¼ C. half and half

½ C. Sour cream

2 Tbls. butter

Salt and pepper to taste

Remove the stem end of the garlic and place the head sitting upright in a small square of foil. Pour a tiny amount of olive oil and a few drops of water over the top and bring sides of foil up to form a package. Place in 300 degree oven for 40-45 min. Peel potatoes and cut into 1 inch pieces. Steam over boiling water for approximately 20 minutes until fork tender. While still hot, place cooked potatoes into large mixer bowl and add the next 3 ingredients. Squeeze the roasted garlic into a small side dish to make sure you don’t get any of the paper into your potatoes then add to the mixing bowl. Mix until all ingredients are combined. You may need to add more liquid as you mix….just a little at a time until you reach the desired consistency. Do not over whip as they will become sticky and heavy. We are looking for nice, fluffy and flavorful potatoes!

For a low-fat version, use low-fat, low-sodium veg. or chicken stock instead of ½ and ½, Greek style yogurt or light sour cream and Smart Balance instead of butter.

Adjust quantities according to your taste and enjoy!

I am one of the lucky few thousands (or is it millions?) who got an iPad for Christmas last year. Since then, I let it out of my hands only briefly, to charge overnight. The rest of the time, I’ve been using it to read old English mystery novels by . . . → Read More: iPad for personal chefs]]> By Chef Polina, Caliblini Personal Chef Service

I am one of the lucky few thousands (or is it millions?) who got an iPad for Christmas last year. Since then, I let it out of my hands only briefly, to charge overnight. The rest of the time, I’ve been using it to read old English mystery novels by the fireplace, browse the web on a sunny day in the park, get directions when lost, check the weather, play Edith Piaf songs for an old man I met on Tiburon boardwalk, play a game of Mahjong whenever I needed to concentrate, make friends with my friend’s new cat Loki on Facebook… The little pad has many uses.

Mostly, however, I’ve been using the pad for business, and my business is cooking for clients.

So here are the ways that I found how a personal chef can use this neat piece of technology:

• Calendar – I’ve been using Google calendar to schedule my cook dates, networking events, and client interviews. When I started using iPad, I was delighted to discover that its calendar synchronizes with Google perfectly. The calendar application does not allow you to do very complex scheduling, like schedule a cook date every three weeks on a particular day – you have to use the browser interface for this – but for simple scheduling it’s perfect.
• Contacts – I like to have clients address linked to the map to their place
• Pages – create menus and invoices, and mail them in either Word or PDF format, or copy and paste into the email message itself
• Tap Forms HD – the most useful application for a personal chef, or anyone who has to keep clients profiles!I used to interview my new clients about their food likes, dislikes, and allergies, armed with a six-page printed form and a pen, and hated every minute of it! A couple of times I forgot to print out the form before going to an interview, so I had to remember all the questions, write down their answers on a scrap of paper, then rush home to file them.After discovering Tap Forms, I spent a couple of hours configuring my questionnaire form, and now I interview them and tap their answers into my iPad, and I always have their information in my purse! And look cool in the process.Contact field links to the client’s contact info and the map. File attachment field allows to add external info, like the approved food list from the personal trainer of my bodybuilder client, or a favorite family recipe. The application is password protected, and allows export to Dropbox or other cloud for backup.

  I love this application, and highly recommend it to other personal chefs. I’ll be happy to share my food questionnaire form with anyone who wants to use it, as is or customized to their business needs.

• Recipe databases:Whole Foods recipes application – I’m very satisfied both with the easy interface, and with the quality of recipes, well suited to our health-conscious clients, and easy to adapt to their individual requirements. Most recipes have nutritional information. I’ve been using it extensively to plan menus for my calorie count client.

  Epicurious – lots of recipes; unfortunately, many of them are too “all-American”, and not suitable for modern Californians. Anything containing “a can of cream-of-something soup”, vegetable shortening, or a bouillon cube is out, and that’s 50% of them

  AllRecipes and Food and Wine applications – both great for inspiration, too difficult to navigate for actual menu planning

  BigOven – I’m just starting with it. Looks promising

• Grocery Gadget – I’ve been using the web interface on my iPad or PC to create shopping lists, and an iPhone application while shopping. Very convenient. The only complaint is that it has to connect to the Internet every time you turn the phone on, and in some grocery stores it takes forever.
  Go for the paid version. The free demo restricts the shopping list to 20 items, and allows you one list only; my lists usually run to 30 items or more, and, of course, there are 4-5 lists at a time
• WordPress – the application used to create this post. Usable. Glitchy. Very restricted formatting capabilities, especially for the images. The visual editor doesn’t work. I am comfortable with editing HTML, most personal chefs are not. Let’s wait for the next version.Update: adding links is next to impossible. I’ll add them after I get to my PC.

Cross-posted to my personal blog http://caliblini.com/blog/technology/ipad-for-personal-chefs/