Friday, February 6, 2015
With Valentine's Day just around the corner, it's time to pucker-up! I made this cocktail for my friend and talented chef, Ryan Scott (yes, from Bravo's "Top Chef", among a zillion other ventures!) while visiting him on his show at KGO radio in San Francisco last week. If you listen to the podcast (Click here!), you'll hear that it was quite a hit!
Now is the perfect time to do a little cocktail experimentation with all your favorites from your local market's citrus section. Blood oranges, tangerines, grapefruits, key limes, meyer lemons - the list goes on! This is my fun twist on the classic margarita and I hope that you'll enjoy it with your favorite friends. Happy Valentine's Day!
1 1/2 ounces Meyer Lemon Infused Blanco Tequila
1 1/2 ounces freshly squeezed Meyer lemon juice
1 ounce limoncello
Splash of agave ready syrup
Combine all ingredients in a cocktail shaker with lots of ice. Shake vigorously for 10 seconds. Strain into a glass with fresh ice
Makes 1 cocktail
MEYER LEMON INFUSED BLANCO TEQUILA
1 bottle blanco tequila
Peel from 12 Meyer lemons, ALL white pith removed
Combine the two and let sit for 2 days.
Makes a lot!
Monday, October 27, 2014
Culinary Journey through La Rioja and Basque Country, SpainEvery year, I pack a giant suitcase full of cooking gadgets, hop on a plane and head to Europe, where small groups join me for a Culinary Journey. We cook, explore, and taste our way through Italy, France, Spain, or Morocco!
Oh, I wish you were here!! We're about to finish up a week in La Rioja, Spain and just had the most succulent meal: Cazuela-roasted Baby Lamb.
Cazuelas ("cooking pots" in Spanish) are clay dishes that have been used for centuries to cook food. They really hold the heat! One bite of this dish and I couldn't get over how a few simple ingredients could taste so incredible. And of course the vast selection of Spanish wines in this region took this over the top.
Grab your cazuela and a bottle of and try it for yourself!
Cazuela-Roasted Rioja Baby Lamb
1 baby lamb quarter*, about 4 pounds
2 cloves crushed garlic
Place a small rack in an earthenware cazuela with 1/2 cup water, 1 teaspoon salt and the garlic in the bottom of the casuala. Place the lamb, skin side down, on the rack. Roast at 390F for 30 minutes. Reduce heat to 300F for 1 1/2 hours, basting with the salt water from time to time. Make sure there is always water in the bottom of the casuela. Increase heat to 390F and turn lamb over. Cook an additional 30 minutes.
Let rest loosely with foil for 10 minutes. Slice and serve.
Serves 4 to 6
* If you can't find this cut, try it with leg of lamb.
Friday, May 30, 2014
|Cooking with love.|
They sipped on Joanne Weir Chardonnay and Cabernet as I demonstrated some of Copita’s favorite dishes and a few of my own favorites, starting with a springtime guacamole made with English peas. The peas give the guacamole some texture but also add a sweetness that brings the guacamole to another level. For the main course, I cut hearts out of parchment and filled them with fresh wild Pacific salmon, sugar snap peas, asparagus and carrots with a fresh tomatillo, cilantro and mint salsa and a tangy green rice. We finished up with a Mexican tiramisu that I call "tequila-mi-su" because in place of the rum, I use tequila. A layer of bananas is spread in the center to play off the dark chocolate and ethereal creamy filling.
Then the auction started and you'll never guess what I put up for sale, so I'll show you:
4 tablespoons plus 1/2 cup sugar
3/4 cup anejo tequila
4 eggs, separated
1 lb. (450 g) marscapone cheese
2 tablespoons lemon juice
1 teaspoon vanilla
3/4 cup heavy cream
1 tablespoon confectioners sugar
2 bananas, ripe but still firm
36 to 40 excellent quality lady fingers
3/4 cup (4 oz or 115 g) unsweetened chocolate
3/4 cup (4 oz or 115 g) bittersweet Mexican chocolate
In a bowl, combine the espresso, 4 tablespoons of the sugar and 1/2 tablespoons of the tequila.
Ribbon 4 egg yolks and 1/2 cup sugar until very light. Add the marscapone and mix until smooth. Add the remaining 1/4 cup tequila and vanilla. Whip the cream until it forms soft peaks and flavor with the confectioners sugar. Beat the 4 egg whites until stiff and add the cream and egg whites to the mascarpone mixture.
Slice the bananas into thin slices and cover with water and the remaining 2 tablespoons lemon juice.
To assemble: Dip half the ladyfingers one at a time in the coffee mixture and line the bottom of a 13" X 9" baking dish. Spread half the cream mixture over the ladyfingers. Remove the bananas from the lemon water and dry on paper towels. Spread a layer of bananas evenly over the cream mixture. Repeat with the remaining ladyfingers and cream mixture. Cover with a thick layer of the combined grated chocolate. Set in the refrigerator for 2 hours.
Sunday, May 11, 2014
A very special Mom!
I'm an author, a chef, a cooking teacher, a television producer, a television host, a restaurateur, a writer, a wife, a sister, a daughter, an aunt, a step mom, a friend. These are all fancy titles but one of the most coveted is a Mom and I have the most extraordinary one!
I wouldn't be where I am today without you.
You've taught me kindness, caring, strength, generosity, compassion and most importantly, love!
Today I salute you Mom!
Posted by Joanne Weir at 12:14 PM
Wednesday, April 23, 2014
As Gonzalo stepped off the plane in Ft. Lauderdale, I was there to meet him. In his usual way, he had a big smile on his face and I could tell he was excited to be there. We headed to baggage claim where we picked up boxes of all the salsas and masa he’d packed up and brought from Copita to do a charity event for the Boca Raton Historical Society together. One of the first dishes we served was a Citrus and Pomegranate Ceviche. It was fresh, flavorful, stunning yet simple, and a recipe that sums up what makes Gonzalo such an incredible chef. When the raves and applause came, I clapped the loudest. Gonzalo is the true hero at my restaurant, I just lend a guiding hand.
We hope to see you at Copita soon! In the meantime, try these two versions of a dish we love to serve at the restaurant and prepare for a round of applause.
1 ¼ pounds super fresh sea bass or halibut
1 cup lime juice
1/2 pound plum tomatoes, diced
½ pound cherry tomatoes, halved
1 small red onion, diced
1 cup chopped fresh cilantro, leaves and stems
2 to 3 teaspoons minced Serrano
Cut the halibut into ½-inch pieces and place in a bowl with the lime juice. Stir and place in the refrigerator for 1 hour.
Pour off half of the lime juice and add the tomatoes, red onions, cilantro and serrano chilies. Season well with salt.
And here's how Gonzalo takes it up a few notches:
POMEGRANATE, KUMQUAT AND BLOOD ORANGE CEVICHE
1 pound fresh sea bass or halibut
1/4 cup blanco tequila
2 tablespoons agave nectar
1/4 cup blood orange juice
2 teaspoons finely grated blood orange zest
1 cup pomegranate seeds
½ cup pickled red onions
¼ cup finely chopped fresh cilantro
½ serrano chile, seeded, minced
6 kumquats, thinly sliced
2 avocados, diced
Cut the fish into 1/2-inch pieces and place in a bowl. Add 1 cup lime juice, stir together and let sit 30 minutes. Drain and discard half of the lime juice.
Add the tequila, agave nectar, orange juice, orange zest, pomegranate seeds, red onions, cilantro, serrano chile, and kumquats. Stir together well to mix. Add the avocado and season with salt. Add additional lime juice and salt as needed. Place in a bowl and serve with tortilla chips.
Tuesday, April 15, 2014
Years ago I planned this fabulous Easter picnic in Sonoma. It was a gorgeous blue-sky day and I couldn't wait to enjoy it outdoors with friends. I packed up a big picnic basket with lots of delicious food, including my famous deviled eggs. I was carrying the basket to the picnic table with ease until the container holding the deviled eggs somehow inadvertently got turned over. When we opened the container, instead of the deviled eggs looking like this photo, they looked more like egg salad! The best part, everyone said, “They still taste good!”
SPICY DEVILED EGGS
6 large eggs
2 tablespoons homemade or prepared mayonnaise
2 tablespoons non-fat yogurt
2 teaspoons Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
1/4 teaspoon cayenne
1/4 teaspoon sweet paprika
2 green onions, finely diced
1/4 small red bell pepper, roasted, 1/4" dice
1 very small pinch saffron threads
2 teaspoons boiling water
salt and freshly ground pepper
1 tablespoon finely snipped fresh chives
Fill a large saucepan three-fourths full of water and bring to a boil over high heat. Reduce the heat to medium, add the eggs and boil, 10 minutes. Remove the eggs and plunge them in a bowl of ice water. Let the eggs cool 30 minutes.
In the meantime, combine the mayonnaise, yogurt, mustard, garlic, lemon juice, cayenne, paprika, green onions and red pepper. Place the saffron in a small bowl and pour the boiling water over the saffron to moisten it. Add the saffron and water to the mayonnaise mixture. Season to taste with salt and pepper.
Peel the eggs and cut each egg in half from top to bottom. Place the yolks in a bowl and with a fork mash them and break them into small pieces. Add the yolks to the mayonnaise mixture. Reserve the whites. Spoon the egg mixture into the hallows of the egg white, distributing evenly. Sprinkle with chives.
Thursday, March 13, 2014
I can hardly believe how fast 20 years go by. I was such a tyke in the cooking field. I'd just left Chez Panisse and was excited to write my first book. It was a huge endeavor and in retrospect, I was so naive. I loved small plates and that's mainly what I made when I worked at Chez Panisse. It spurred an idea;- a very ambitious one, but still, an idea for a book.
I decided that I wanted to write a book about small plates from the Mediterranean. I left for Spain and tasted tapas from La Rioja in the north, east to Barcelona and then far south to Cadiz and the Strait of Gibraltar. Then it was on to Morocco for an extended tour from Marrakech through the desert to Fez and beyond. There I sampled flavors like nothing I'd ever had before. Although I'd been to Provence numerous times, still I added Antibes, Nice and Bandol to the itinerary. I don't think I realized how immense Italy is until I traveled (and ate!) from Puglia to Sicily and Sardinia and then all the way north to Cinque Terre, Venice and the Piedmont. I spent Greek Easter on the island of Zakynthos in western Greece eating spit-roasted lamb, tzatziki and the best rolled grape leaves and then traveled from Athens to Thessaloniki to taste every meze I could get my hands on. And finally I traversed Turkey from Istanbul and south to Izmir, Pamukkale and Goreme. I sailed the coast for two weeks from Bodrum to Marmaris tasting every kind of fruit the sea had to offer.
What started out as a simple little idea of small plates eaten along the Mediterranean turned into a trip of a lifetime. The generosity and sharing I experienced and everything I learned along the way made this one of the most rewarding journeys I've ever had. The best part? Learning that tapas, antipasti and meze are so much more than just a few small plates of food. It's a lifestyle. Along the Mediterranean people don't drink without eating something. Civilized, right? But it's also a way to extend the dinner hour and spend time with friends and family talking about politics, the latest gossip and anything in between.
In late March 1994, I opened the door to find a delivery man. He handed me my first book wrapped in brown paper. I remember it like it was a few minutes ago. I tore off the paper and I bet my eyes were almost bugging out of my head. I was holding a hard covered book with the title "From Tapas to Meze" with my name printed boldly on the cover in my hands.
A week later I was celebrating my first born at the Ritz Carlton. Gary Danko, my best chef friend, was the chef there at the time and he hosted a launch party. It was the who's who of the food world. I don't think my smile could have gotten much bigger.
Happy birthday, From Tapas to Meze and thanks to everyone who helped make it happen!
Click here and try one of my favorite recipes from the book and make sure to enjoy it with friends, family and wine, of course!