ah-ha moment

Early morning, as the ferry pulled away from the pier in Larkspur, I got out my notes. I knew I had little time to get my message across, maybe 35 minutes, before we’d disembark at the port of San Francisco. We were about to spend a day together on an adult field trip at the San Francisco Ferry Building Marketplace.

In a quiet whisper, so as not to disturb the commuters, I began telling a little about myself and giving a rough idea of the day ahead.

“This is an abbreviated version of what I do in Tuscany, Provence and the Rioja with my students. We visit cheese makers, winemakers and olive oil producers... We eat great lunches and drink fantastic wines. But it seems when my students are in Italy or Spain or someplace away from “home,” their perceptions are so much keener and they value the experiences more. Why is that?”

I continued, “Have we gotten so busy with our daily lives and crossing things off the list that we don’t stop to notice what’s right in front of us?”

“Today, I want you to notice the little things. Really use your senses... Maybe one of you will notice the sounds of busy foot traffic at lunch time, or someone else might be struck by the colors of the bay as we cruise towards San Francisco. Perhaps someone else will love the peppery, green taste of olive oil at McEvoy Ranch or the spicy hot fish tacos we’ll have for lunch at Majita. And I know many of you have tasted cow's milk cheese from Cowgirl Creamery, but have you stopped and taken a moment to smell the pungent aromas of the all the different cheeses there? I know for me, I'm looking forward to heading straight to Boulette's Larder for the best rich, creamy hot chocolate."

I was surrounded by seven eager food writers and bloggers who were part of the Book Passage Travel Writers & Photographers Conference. As the ferry pulled into the dock, I could tell, they were with me, they got what I was saying. And we had a whole day to explore it together.

I gave them a choice, they could write down their perceptions or keep them in their head. But most importantly, what I wanted to know at the end of the day was what was the inspiration for their ah-ha moment. It could be a thought, a paragraph or a page. I loved them all... And here's what they shared.

______________________________________________________________________
It was a surprisingly difficult decision: deplete my savings by another large-ish chunk and join the Joanne Weir-led group to the Ferry Building, or consider the cost of the Book Passage Travel (and Food!) Conference investment enough. I've been to the Ferry Building so many times, dashing through on lunch hour errands, grabbing a quick sample or making a fast purchase on the way, so why this trip? I decided to take the leap and anticipated a great day.

Our small band of committed foodies spent a glorious day of exploration and discovery, guided by an enthusiastic and charming Joanne. We tasted so many fantastic products; it was real treat was to hear directly from producers, owners, and vendors.
What I hadn't anticipated was the sense of renewal and joy I came away with. Taking the time to slow down, to sniff and savor instead of scrambling around tourists, worrying about getting back to work - that was refreshing! Taking the time to enjoy being a tourist at home with a group of interesting & like-minded people - the shared joy will be remembered and recounted. And to reconnect with the core notion that preparing food is an act of love - always to be held dear.

Mary Beth Brown
mbbrownsf@yahoo.com

At the prodding of a friend who lovingly said, "I'll kick your butt if you don't do this," here I am, crossing the bay on a ferry, revisiting the highlights of an absolutely amazing day. Assigned with the task of sharing an aha moment after touring the Ferry Building Marketplace with Joanne and my fellow foodies, I found it difficult to focus on any one thing due to so many stimulating sights, sounds and aromas. I have been to the marketplace many times before, but never with an assignment. Fortunately, my revelation finally came while listening to Peggy Smith of Cowgirl Creamery speak on the art of cheese making and tasting. I love cheese probably more than any other food on earth, which is actually rather funny – I am allergic to dairy. But, I eat cheese anyway. It is my candy.

I was fixated on Peggy's every word and eagerly gobbled up her samples. What I was the most surprised to hear, however, was that the Mt. Tam Triple Cream Brie actually tastes different with each season. Also interesting to note was that within each herd a lead cow intuitively selects a different pasture each day for the other cows to eat from. This, too, has an effect on the flavor of the cheese. I'm probably a lot like a cow. I don't want to eat the same things every day. I want variety, and I want to check out the other pastures. So, yes, the grass is greener (and sometimes browner) on the other side of the fence, especially when it comes to the world of cheese.

Sharon Landon
subscribe@landoncreative.com

It was a morning for the senses. A sensation overload nearly. Drab and overcast outside, we stepped into the cacophony of Boulette’s Larder and wham. We were hit with the clatter of cups and saucers echoing off slick concrete floors and high hard ceilings.

And the smells. Garlic. Spices of cinnamon and pepper. Baking bread. All mingling, warm and heavy. And the larder itself, richly stocked: black rice, fried quail, marrow bones and black eyed peas.

And we.....a motley crew of food lovers led by this ebullient character, this ginger haired Mr. Rogers, so obviously in love with her craft and grateful to share her joy with us. Then, as if to bring me back into my body, someone handed me a tiny glass of hot chocolate with a delicate froth on top. We were here to taste after all.

I sipped. I gasped.

The first swallow hit me with such overwhelming pleasure. It was silken sweetness. It was warm grandmother moments. It was hot chocolate and marshmallows in the snow and yet sophisticated like in a European café.

This was just the beginning. This was just a taste.

“If we all drink a full one of those,” said our cheerful leader. Motioning to the tray of the fanciful chocolate saucers. “It will be..........blast off!”

That’s exactly where we were headed.

Alison Pierce VanDis
Pierce.alison@gmail.com

Sailing from Larkspur on a cool summer day, I was excited to be embarking upon what promised to be a passport free adventure for the tongue, eyes, nose, hands, and ears. When my eyes fixed upon the medium brown glass of hot chocolate, I knew that I was seeing what would be close to heaven in a cup. The Eastern European Hot Chocolate served as more than an eye opener, as noted on my itinerary for the day. As the delicious texture of the hot liquid floated from the front of my lips to the back of my tongue, I think I saw the thick clouds hanging over the Ferry Building part momentarily confirming that I was indeed having something poured straight from heaven. Moving toward the various shades of greens and browns of the Petaluma olives and extra virgin olive oil, my eyes danced with delight as I sampled the fresh fruit of the olives and the cut grass taste of the organic olive oils.

With my tongue and eyes fully engaged, I traveled onward following my nose to the cheeses of Point Reyes. Standing with reverence at the specially prepared cheese cart that held my favorite Red Hawk, Pierce PT, MT Tam, and St. Pat Classic cheese, I listened and tried my best to inhale every word that Peggy Smith, The Grand Madam of Cheese, spoke. Lost in my cheese tasting journey, I had no desire to be found unless it was with several Cowgirl Creamery wagon wheels tucked under my arms.

I say with my arms because the next stop of my Joanne Weir led adventure would land me at Cocina Mexican or Mijita where my hands would hold the taco de carne asada, the taco de carnitas, and eventually, the taco de pescado “Baja.” My other hand would hold onto the most delicious margarita that was near perfectly prepared, which could have been a standalone course for this writer. The feel of the soft corn tortilla and the ice cold cocktail glass would provide me with that transformative moment that one gets while taking a journey, an adventure, or travelling to someplace new. My day with Joanne Weir was something new, something treasured, something very special. She provided me with a great day filled with new and exciting experiences for all of my senses.

As the adventure came to a regretful end, the sounds of the white wine and the red wine filling the sparkling wine glasses were music to my ears. Being so caught up in the lyrical sounds of wine from a bottle meeting the wine glasses, it mattered not that I did no writing down of the names of the wines sampled. As I enjoyed every sip of my grapes from afar, I knew that all the notes in the world would not do justice to this day of adventure at the Ferry Building in San Francisco with Joanne Weir.

Melody Fuller

Starwriter1@msn.com

It’s the middle of the week. A grey, drab, foggy sort of morning on the bay. Tourists, commuters, chefs and foodies fill the grand hall of The Ferry Plaza Marketplace. The pitter-patter of feet and swishing of canvas market bags is passing me by. Herb Caen once boasted, “A famous city’s most famous landmark.”

We had arrived. The pungent aroma swirled around us. It entered my senses like liquid. In through my nose and out through my limbs. I could taste the cheese in the air. Heaps and piles of cheese. From this world and the next – our backyard and beyond. The ripeness of these artisanal delicacies was pungent and bold. Evident they had been made by hand, with care and devotion.

Could this be true? We were going to be led through a tasting by none other than the acclaimed Peggy Smith. Peggy to me is one of the matriarchs – a patron saint – of Northern Californian farmstead cheese. Out came a handcart of some of her best work – Mt. Tam, St. Pats, Pierce Point, Red Hawk, and Fromage Blanc. Of the many times I have visited Cowgirl Creamery’s original location at Tomales Bay Foods Company in Point Reyes Station I have never had the opportunity to meet the mother of the cheese. Most women my age hope to catch a glimpse of Angelina Jolie, Jennifer Aniston or even the great Meryl Streep. That day – I felt I was experiencing a true star sighting.

I’m certain I cannot recount the story in the same tone or manner in which Peggy did so I hope you too can one day taste the cheeses of Tomales Bay through the words and from the hands of Peggy Smith. For Peggy, good cheese starts with good milk. And good milk comes from straight from the dairy.

Brooke Gray
brooke@thecountryroots.com

PHOTO BY BROOKE GRAY


I often wonder about people who just don’t seem to understand food. They eat whatever, and never seem to appreciate ‘better’ food. Why go to a small hole in the wall shop, when McDonald’s will do just fine. In contrast, I seem to be constantly seeking out the latest artisan creation. I ask questions, and am eager to learn more about food.

After this last Wednesday, where I was able to spend the day with Joanne and seven other foodies, I realize one of those things is thankfulness. I respect, and am thankful for, the people and labor that goes into making great quality food. It is not lost on me, and I take note when someone puts in that extra attention to make a great guacamole, olive oil, cheese, salami, hot chocolate, wine, honey… and the list goes on. I noticed that this was a common appearance in each of my travelers that day, including Joanne.

I am thankful for people like Joanne and other foodies who take joy in sharing their knowledge and experience without holding back. They labor out of love for their craft, never forgetting that they are making a product – not placed on a shelf in the living room – but to be eaten; placed inside our most precious possession, our bodies. The next time you are about to mindlessly consume some mediocre lunch, ask yourself, are you really thankful for the life you have? Do you take the time to appreciate the hard work and dedication of people who labor each day to provide quality products and instruction to you? Take the time to know what you eat and who is making it. I promise, you will find yourself a happier and more thankful person.
Timothy Snead
Tps777@yahoo.com

McEvoy was easily my favorite of the tasting spots we visited. This is not counting Mijita, where we had lunch. At McEvoy we learned about how the olives are grown and processed into olive oil. We each held a tiny cup of the olive oil in our palm and smelled it, then downed it like a shot. It felt and tasted surprisingly light. It tasted warm and grassy, with an almost spicy hotness on the back of the tongue. Our host told us of the history of the ranch and the high standards of quality and purity. We tasted their olive blend, which in my sample cup included one larger and two tiny olives, bathing in olive oil and herbs. The larger olive was mostly pit with little flesh, and tasted slightly like kalamata. The two tiny ones were fleshier and had a pleasant, candy-like sweetness. I'm not sure of the names of the olives, and they weren't either. It's a blend of various olives they grow. Then we tasted their limited edition olive oil drizzled on bread with fromage blanc (from Cowgirl Creamery) and flowering oregano (see photo). This was amazing and the flower buds of the fruiting oregano reminded me of capers, only fresher and lighter. This was a truly blissful tasting experience.

We also got to try McEvoy's hand lotion. The crushed olives leftover after the olive oil processing are used in their many body care products. They also carry honeys, jams, and things like lemon curd and cinnamon apple butter. On Wednesdays, they have an organic produce market at lunchtime. I bought a bunch of rainbow baby carrots and a bubble gum apple (pink on the inside) for my kids, and a jar of cinnamon apple butter for my parents. I will be making many repeat visits to this little shop. I will be asking my husband, who works near the Ferry Building, to pick up greens or other produce on some Wednesdays, because it doesn't get any fresher. The ranch itself is in Petaluma, very close to where I live. I will make a visit there as well, hopefully for one of their tours.

Lori Sanders
lorimelanie@gmail.com

trip around the mediterranean

I stopped by Wayfare Tavern the other night to give Tyler a phone number he'd asked me for. He wasn't there but Alan, the manager, came by to say hi.

"Aren't you going on a huge trip leaving Monday?" Alan asked.

I had to wrack my brain. When you travel as much as I do, you take things one day at a time. Monday didn't ring a bell. "No, I don't think so, not this Monday," I said.

"Yes, I read it on your website. Aren't you going on a trip around the Mediterranean?" Alan asked.

"Oh," I smiled as it finally dawned on me, "Yeah, I'm going on a trip around the Mediterranean right here in my San Francisco kitchen."

That was last Monday. I did a weeklong cooking class and on the calendar on my website it listed my week as "A Trip Around the Mediterranean."

Imagine... Monday we were walking through the Provencal markets buying lavender sachets and colorful linens, Tuesday we were in Italy picking olives and figs, and by Wednesday, we were were swimming in the crystal clear blue waters off the coast of Greece. Thursday, we were eating tapas at Cal Pep in Barcelona and on Friday, we were buying spices and preserved lemons in the souks or markets of Marrakesh.

Eight students from all over the US, two assistants, one dishwasher and one teacher "cruising" the Mediterranean together.

Ten o'clock each morning, we started in the kitchen with warm muffins or scones. I think the favorite breakfast were the raspberry and almond muffins, a recipe that I got when I used to taste for Alice at Cafe Fanny. Or was it the millet muffins from the same source?

MILLET MUFFINS

1 egg
3/4 cup brown sugar
1/3 cup (80 g) melted butter
12 tablespoons millet
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk

Preheat an oven to 375oF (190oC). Beat the egg and brown sugar well with an electric mixer. Add the melted butter and 1/2 of the buttermilk. Stir in the millet. Sift the flour, baking powder, baking soda and salt together and add to the other ingredients. Add the other 1/2 of the buttermilk. Do not mix the muffins together too much or the texture will not be good! Place in greased muffin tins.

Bake in the oven for 20 minutes.

Makes 12 muffins.

And then I'd talk about the cuisine from that particular country and explain the recipes. After dividing into groups, we cooked for the next couple hours together. I dug through my library of music to find the right music from my many trips to the Mediterranean. The students seemed to like Zucchero a lot. Or was it Emma Shappin?

Monday, when we were in Provence, we tasted warm olives scented with wild herbs and drank Provencal rosé. That was just the beginning. We made pissaladiere with crispy golden puffed pastry and lots of caramelized onions. Bouillabaisse was next and for dessert, little lemon souffle cakes that were sweet and tart at the same time.

The next day, we packed our bags and left for Italy. I insisted on starting with spritzers made with Aperol and prosecco (the same drink we served our guests when they arrived for our wedding last August). We rolled bright green spinach ravioli and filled them with ricotta and mascarpone and topped them with a sauce of fresh heirloom tomatoes and really tender leaves of basil. And then we made this really cool main course where we wrapped a baguette around pork tenderloin dusted with fennel pollen, sage, rosemary, coarse salt and lots of black pepper like they do in Tuscany. My favorite Florentine cook, Judy, introduced this to me years ago when I was teaching one of my courses st Il Leccio in Strada in Chianti.

If that wasn't the favorite of the day, it must have been the caramelized chocolate almond budino for dessert. OMG!!!

And what's food without wine, especially when you're on vacation along the Mediterranean? Everyday we have a wine maker or importer come to pour their wine and talk about the wines from that particular country.
By mid-week, it was time to fire things up so we built a really hot fire in the fireplace in the kitchen and spit-roasted a leg of lamb and then slathered it with tzatziki made from Greek yogurt, dill, spearmint and garlic. After all, we were in Greece for the day! I have a special place in my heart for Greece since Joe and I spent our honeymoon in a little villa looking over the sea in Santorini. I recalled lots of memories of my previous trips to Greece, but of course not all of them! We made galatoboureko, Joe's favorite, for dessert.
<GALATOBOUREKO

4 cups milk
3/4 cup sugar
3/4 cup fine semolina, sifted
4 tablespoons butter
Grated zest of 1/2 lemon
3" cinnamon stick
Pinch of salt
5 large eggs, lightly beaten
1 teaspoon vanilla
8 ounces fillo dough
1/2 cup melted unsalted butter
Honey syrup (recipe follows)

Mix milk, sugar, semolina, butter, lemon rind, cinnamon stick and salt in a heavy saucepan and heat until thickened, stirring constantly. Let the custard bubble gently over very low heat for 5 minutes. Take away from the heat and remove the cinnamon stick. Cover with a piece of buttered parchment or waxed paper to prevent a skin from forming.

When the custard mixture is cool, blend in the eggs and vanilla.

Butter a 13 X 9" baking dish. Place about 15 layers in the dish, brushing each sheet with melted butter.

Pour the custard on top of the buttered fillo. Next place another 15 layers of fillo on top, brushing each with butter as it is placed in position. Brush the top with the remaining butter and score through the top 3 sheets of fillo into 3" squares or diamonds. Trim the edges and bake in a 350 degree oven for 45 minutes or until it is golden brown and the custard is set when tested with a knife.

Remove from the oven and cool thoroughly in the dish. Serve with the honey syrup.

Serves 12

Thursday brought us to Spain. It's summer, so naturally we began with a bowl of iced gazpacho. Later, we made our way outside to my balcony where we cooked a huge pan of paella over the open fire just like they do in Valencia. And on Friday, we started with the sensuous flavors of spicy eggplant jam smeared on crispy levain croutons followed by couscous and lamb and artichoke tagine. For dessert, we made this really aromatic crispy fillo layered with orange custard, cinnamon and toasted almonds.

Very fun week. I didn't need to pack, I didn't need a passport and I could sleep in my own bed. Yup, I did go on an amazing trip but I did it right here at home!

my upcoming class...rolling in dough

A friend from Australia, Gwenda, wrote to me. She remembered a "deep pie filled with lots of vegetables and cheese" that I taught her years ago on one of my culinary journeys in Italy. "It's gotta be torta rustica," I wrote back. She'd lost the recipe and was dying for a slice.

I have to admit that I love any kind of dough,-- whether it's pasta, pizza, bread, tarts... You name it. You probably won't see me do a gluten-free cookbook anytime soon. Can you imagine telling the Romans, whether it's today or a thousand years ago, they have to be gluten-free?

Dough,-- that's the inspiration for my weekend cooking class at the beginning of February in San Francisco. Friday night, we'll start with a meet-and-greet reception and then we'll be rolling in dough Saturday and Sunday. I still have a few spaces left if you're interested.

And in the meantime, here's your recipe Gwenda. Enjoy a slice!

<
ITALIAN TORTA RUSTICA

Dough:
1 1/4 teaspoon dry yeast
1 1/4 cups warm water, 115oF
3 1/4 cups all-purpose white flour
1 teaspoon salt
1/4 cup extra virgin olive oil

Filling:
1 pound ricotta, drained in a cheesecloth-lined strainer overnight
1 1/2 pound greens, Swiss chard, spinach, mustard green, escarole, beet greens,
stems removed
1/4 cup extra virgin olive oil
1 pound mushrooms, thinly sliced
4 cloves garlic, minced
Salt and freshly ground black pepper
2 red bell peppers, cored, seeded, thinly sliced
2 medium yellow onions, thinly sliced
1 egg, lightly beaten
3/4 pound mozzarella, grated
1/2 pound fontina cheese, grated
3/4 pound assorted thinly sliced meats, prosciutto, salami, capocollo, mortadella

Dough: Place the yeast, flour and salt in bowl of the food processor. With the motor running, add 1 1/4 cups warm water slowly. Quickly add the olive oil and process until dough is smooth and evenly soft, about 45 seconds. If the dough is dry and rough and doesn't form a ball, add a tablespoon or two of water. The dough can also be made using the same technique in an electric mixer. Instead of processing the dough for 45 seconds, knead the dough on low speed using the dough hook. Place the dough in oiled bowl and turn the dough to coat it with oil. Cover tightly with plastic wrap and set aside in warm place, about 70 to 75F, until double in volume, 1 hour.

Filling: Heat a large skillet and toss the greens with tongs until wilted. Squeeze in a towel to remove the excess moisture. Chop the spinach coarsely and set aside.

Heat 2 tablespoons of the olive oil in frying pan over medium high heat and saute mushrooms and garlic until liquid from the mushrooms has completely evaporated, 15 minutes. Season with salt and pepper, remove from the pan and set aside.

Add the remaining 2 tablespoons oil to the pan and cook the peppers and onions until soft, 15 minutes. Add to the mushrooms and toss together. Remove from the pan and set aside.

In a bowl, stir together the ricotta, egg and greens. Season with salt and pepper and set aside. Combine the mozzarella and fontina in another bowl and set aside.

To assemble: Place a 10-inch springform pan on a baking sheet and brush the inside with 1 teaspoon olive oil. Punch down the dough and divide it into two pieces, one which is three-quarters the volume and the other is one-quarter. Roll the larger piece into a 16-inch circle. Transfer to the springform pan and line bottom and sides with the dough so that it comes up and over the edges.

Preheat oven to 400oF. Place one-quarter of meat on the bottom of the dough and top with one-half of the combined cheeses. Next, layer one-half of the mushroom, pepper mixture on top of the cheese. Place another layer of the meat on top. Spread the wilted greens mixture over the meat. Repeat the sequence ending with the meat.

Roll the remaining dough to 10-inch circle. Brush the overhanging dough lightly with water. Cover with the top crust. Pinch the crusts together and crimp to form a decorative edge. With a sharp knife, cut two 1/2-inch vents in the middle of the top of the dough. Bake on lowest rack of the 1 1/4 hours. Cool 30 to 45 minutes before slicing.

Serves 10

Note: If the top gets too dark during baking, place a piece of foil over the top.

tequila book give-away and happy national tequila day

I'll drink to that!

Just minutes ago, I got off a radio interview with Martha Stewart Everyday Food where we were talking tequila and celebrating National Tequila Day, TODAY! I like to blog on Friday and I was thinking, what should I write about today? Of course, TEQUILA!

This is Carlos Carmarena of El Tesoro slamming back a caballito of his blanco tequila straight out of the still. Carlos told me a great story. Do you know where shooting shots of tequila comes from? No, not college days!

Early distilleries were located way out in the countryside in the agave fields, and since drinking glasses weren't available where mezcal was being made, it was initially served in the hollowed out tip of a bull's horn, called a cuernito or caballito. Due to the limited supply of horns, the vessel was passed from one drinker to another. Because it was impossible to set the horn down without it falling over, shots were thrown back before the horn was passed along to the next drinker. Thus began the tradition of drinking shots of mezcal and, later, tequila.

Oh, one more thing... I'm giving away a copy of my new tequila book "Tequila, A Guide to Types, Flights, Cocktails and Bites" to one lucky winner. To be eligible, make sure, if you haven't already, put your name in the subscriber box (top left). Then leave me a comment and let me know your favorite way to celebrate National Tequila Day. I'll pick a winner at random next week and send you the book.

How am I celebrating? I'm teaching a tequila weekend cooking and cocktail-making class beginning with a tequila reception tonight in my kitchen.

How are you celebrating National Tequila Day?

cooking class and tomato recipe

Good morning class!

Garlic, Tomatoes and Olive Oil! That's the theme of today's class, the first day of a weeklong class I began teaching this morning. And what a day it was! 10:00 AM, clean aprons, anxiety and lots of smiles. We made the Best Bloody Marys with Pickled Asparagus to serve with Crostini Rossi or red crostini. Then we had a tomato salad with all kinds of first-of-the-season heirloom tomatoes with Gorgonzola and pine nut toasts and for the main course, homemade feta and goat cheese ravioli with tomatoes and mint. And since this is a day of garlic, tomatoes and olive oil, what for dessert? You'd never guess.... An upside down spiced heirloom tomato cake?

Fantastic cooking students with only one little blunder. We planned on making two cakes to have enough for everyone. The student team responsible for the cake did a masterful job preparing the batter but poured a double batch into one 9-inch pan instead of two. They did it so quickly I didn't notice anything was wrong until I smelled the wonderful cinnamon, cloves and gingered batter as it overflowed the pan and cooked on the bottom of the oven.

But as we turned the finished cake out onto the cakestand, the oooohs and ahhhhs could be heard a block away. The warm, luscious spice cake crowned with tomatoes looked perfect. Want the recipe?
SPICED TOMATO UP-SIDE-DOWN CAKE

topping:
4 tablespoons butter
4 tablespoons brown sugar
2 teaspoons fresh grated ginger
2 small ripe red tomatoes, peeled, seeded and thinly sliced

cake:
1 ½ cups flour
2 teaspoons baking powder
large pinch salt
1 teaspoon ground ginger
½ teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
½ cup butter
3/4 cup sugar
½ cup molasses
2 eggs, separated
1 teaspoon plus a few drops vanilla
½ cup milk
1 cup heavy cream
1 tablespoon confectioner’s sugar

Butter a 9" cake pan. For the topping melt the butter, brown sugar and ginger in the bottom of the cake pan. Cover with a single layer of the tomato sliced.

Preheat oven to 350oF. For the cake, mix the flour, baking powder, salt, ginger, cloves, cinnamon and mace together. Cream the butter and sugar together in a bowl. Add the molasses to the creamed mixture, and the egg yolks, adding one yolk at a time, beating well after each addition. Add 1 teaspoon vanilla and mix well. Add the milk to the above batter alternately with the dry ingredients, folding well after each addition. Beat the egg whites until stiff. Fold the whites into the cake batter. Spread the batter over the tomatoes and bake until a skewer goes into the center and comes out clean, approximately 45 to 50 minutes.

After the cake has cooled for at least 15 minutes, run a knife around the edges of the pan to loosen it. Turn the cake over onto a serving platter and let it sit another 5 minutes. Remove the pan. Whip the cream and flavor with confectioner’s sugar and remaining few drops vanilla.

To serve, cut the cake into wedges and serve the cream on the side.

Serves 8 to 10

texas hold 'em

I'm putting my blog on vacation hold this week as I travel from one corner of Texas to the other. Yeee-haaaa! Dallas, Fort Worth, San Antonio, Houston and Austin. Every day another flight, another city, and another tequila! Classes at Central Market have been a lot of fun - Texans are serious about their food and wine and everything really is bigger here! Ride 'em cowboy!

cooking on pine

Last weekend I did a Saturday/Sunday class in my own kitchen! Now that's not just any kitchen, that's the same kitchen where I shoot my TV show. 10:00 AM arrival. Have a hot cheddar light-as-a-feather scone made by yours truly slathered with herb butter I whipped up. Then we talk about the recipes, divide up into teams and cook a 4 or 5 course lunch paired with wines. Most of the dishes were from my newest cookbook, "Wine Country Cooking." One of the the dishes we made was spicy feta dip paired with the crispy flatbread. The dip takes about 3 minutes to make but the flatbread took a little coaxing. End result.... Well.... you can see for yourself! We sipped Robert Oatley rose of sangiovese. Combo made in heaven!

SPICY FETA

1 1/4 cups Greek yogurt, drained in a paper-towel lined sieve for 4 hours
Salt
10 ounces feta cheese
2 garlic cloves, minced
1/2 to 3/4 teaspoon cayenne
1 teaspoon sweet paprika
1 tablespoon plus 1 teaspoon extra-virgin olive oil
Imported black olives as a garnish

Place the yogurt, 1/4 teaspoon salt, and the feta in a bowl and mash together with a fork to make a smooth paste. Add the garlic, cayenne, paprika, and 1 tablespoon olive oil and mix well. Alternately, this can be pureed in the food processor or blender.

Spread the puree on a serving plate. Drizzle with the remaining 1 teaspoon olive oil and garnish with olives.

Serves 6