Blue Bottle Coffee, Giant Steps

What kind of cruel blog temptress would I be if I told you I found cappuccino nirvana and then never shared the details? A very cruel one indeed! After tasting the best cappuccino that we've ever encountered Mr. B and I knew we had to get our hands on the beans. Fortunately for us, Blue Bottle had a store location steps away from the Farmer's Market just inside the Ferry Building Marketplace.

We queried the staff who were busily brewing aromatic cups of coffee behind the counter and they handed us a long brochure of all the beans sold at Blue Bottle. Each roast sounded intriguing, however our already stuffed carry-on luggage limited us to one bag of beans. Further questioning revealed that the roast served at the coffee cart was called "Giant Steps". A peek at the price and I quickly stopped bemoaning our lack of luggage space. Yikes! Perfection does not come cheaply. We purchased a half pound bag and then proceeded to sneak whiffs like junkies over the next few days until we were at home with our espresso machine.

The good news is that in a home machine, these beans still created some of the best espresso and cappuccinos we've had. Blue Bottle's commitment to small batch micro-roasting means that the beans are sold no more than 48 hours after they are roasted. The incredible freshness of the beans provides a foundation for memorable coffee. I'd like to say we rationed it out, but we ecstatically sipped our way through the bag in about four days. (Maybe this is the reason I had a surprising amount of energy after returning from our trip?) I'm already trying to resist ordering more online, but I know that the first special occasion I can use as an excuse will find me ordering a few pounds of beans. Hmmm...lots of people celebrate May Day don't they?

Recipe Index

Breakfast, Appetizers, Salads and Sides, Soups, Entrees, Braised Dinners, Seafood, Meatless Mains, Desserts, Ice Cream, Cocktails, Wine, Miscellaneous

Breakfast

Blueberry Breakfast Bars

Carrot Crumble Muffins
Chocolate Filled Croissants
Peaches and Cream Steel Cut Oatmeal
Vanilla Brown Sugar Breakfast Polenta


Appetizers

Stir Fried Edamame with Garlic and Chile


Salads and Sides

Curried Ham and Mayacoba Bean Salad
Fire Cracker Green Beans
Greek Salad
Grilled Baby Bok Choy
Mexican Pineapple Salad
Roasted Asparagus with Walnut Crema and Pecorino
Tangy Lentil Salad


Soups

Avgolemono (Greek Lemon Soup)
Butternut Squash and Parmesan Soup
Mom's Minestrone Soup
Mushroom Soup "Cappuccino" with Truffle Foam
Orangette's Broccoli Soup with Lemon Chive Cream
Roasted Vegetable Soup
Sweet Potato Star Anise Soup with Ginger Cream
Udon Chicken Soup


Entrees

Bacon and Egg Spaghetti
Berkshire Pork Roast with Winter Fruits and Port Sauce
Deconstructed Pesto over Homemade Angel Hair Pasta
Fire Roasted Chicken Enchiladas
Glazed Chicken with Porcini and Crisp Potatoes
Grilled Rib-Eye Steak over Leek Confit with Marinated Asparagus
Hearty Meat Lover's Lasagna
Honey Glazed Five Spice Roast Chicken
Mimi's Beef Gulyas "Vienna Style"
Marsala Chicken
Pasta Bolognese with Homemade Italian Sausage
Pastitsio
Roast Chicken with Meyer Lemon and Sage
Weeknight Pizza


Braised Dinners

Coq au Vin
Mexican Style Pulled Pork
Moroccan Chicken Tagine with Preserved Lemon and Olives

Lamb Shanks with Coriander, Fennel, and Star Anise
Short Ribs Braised in Coffee and Chilies over Artisanal Polenta
Short Ribs Braised in Porter Ale with a Maple Rosemary Glaze


Seafood

Cilantro Chipolte Marinated "Camo" Shrimp
Pinot Noir Braised Salmon and Leeks
Poached Salmon with Dijon Cream Sauce

Thai Coconut Curry Mussels


Meatless Mains

101 Cookbooks' Orange Pan Glazed Tempeh
Tangy Lentil Salad


Desserts

Coconut Lime Cake with Papaya Coulis and Blood Orange Sorbet
Cranberry Lemon Tartlets
Lemon Meringue Bombe
Loaded Leprechaun
Pineapple Bundt Cake with Caramel Glaze
Smitten Kitchen's Chocolate Whiskey and Beer Cupcakes
Yogurt Tart with Mango and Blackberries
Zabaglione


Ice Cream

Blood Orange Sorbet
Bourbon Caramel Pecan Ice Cream
Chocolate Ice Cream
Country Peach Ice Cream
Creme Fraiche Ice Cream with Candied Lemon Peel
Five Spice Ice Cream
Peachy Kefir Ice Cream with Ginger Crumbles


Cocktails

Left Coast Cosmopolitan
Loaded Leprechaun
Meyer Lemon Martini
Mulled Apple Cider with Rum


Wine

Domaine Les Paillieres Gigondas 2005
Felino, Malbec 2007
Marquis Philips, Sarah's Blend, 2005
Mestizaje Bobal, 2005
Pasodoble, 2005
Robert Foley Charbono, 2006
Torbreck Cuvée Juveniles 2003
Torbreck Woodcutter's Shiraz, 2007
Vina Cobos Cocodrilo 2006 Cabernet Sauvignon


Miscellaneous

Mahogany Smoked Meats Jerky
Naturally Dyed Easter Eggs with Botanical Designs
Preserved Meyer Lemons
Rocky Mountain Peach Company
Tasmanian Leatherwood Honey

San Francisco Day 2

Saturday morning I awoke with a start and felt a rush of excitement jolt through my veins. I was in San Francisco and in less than an hour we were going to the Farmer's Market! Farmer's markets hold a special place in my heart. It seems that each one I've visited is a celebration of fresh produce, beautiful flowers, and happy people. Yet for me, going to the San Francisco Farmer's Market felt like finally making it to the promised land- the place of legend- where milk and honey flow freely and glorious food abounds.

We still had a rental car (and needed to return it by 8am) so we took advantage of our wheels and arrived at the Farmer's Market as the sun slowly stretched into the sky and the market was just awakening. My eyes took in brilliant colors of beets, carrots, gigantic leeks, and more piled on tables that lined the sidewalks along the waterfront. This was it! While I was mesmerized by the bountiful produce, Mr. B had other more urgent things on his mind. He zeroed in like only Mr. B can and identified the nearest espresso cart within seconds. (Sometimes I think he may have a coffee GPS unit hardwired into his brain.) Mr. B's priorities definitely paid off when the coffee cart turned out to be one owned by Blue Bottle.

The name sounded vaguely familiar but I couldn't recall why. I accepted my cappuccino and took a whiff (after tasting wine all week it was hard to break the habit of smelling everything first!) The intense aroma of fresh coffee raised my eyebrows. One sip and the heavens opened and angels sang. (Okay not quite, but they should have!) This was the best cappuccino I had ever tasted. Mr. B also became visibly excited and said, "Oh wow!". He had just taken his first sip and the heavens opened for him too. After tasting cappuccinos across the country and on several continents, we had both just encountered perfection.

I could really just stop this story right here. Because after finding the perfect cappuccino, can it possibly get any better? Oh yes it can.

The one vendor I was intent on visiting at the Market was Rancho Gordo. This company describes themselves as featuring "glorious, old fashioned, heirloom beans" and over the past year I've read nothing but raving reviews from food bloggers about these beans. I wondered what the big deal was and how anyone could get so excited over beans. The packaging is quirky and cheerful and with so many types of beans to choose from I had a hard time deciding which one to carry home. Finally, I settled on Mayacoba, a large creamy colored bean described as buttery and delicious in salads. {Postscript: The beans were incredible and now I finally 'get it'. I'll share the recipe next week!}

Our allotted hour flew by rapidly. It probably was a good thing I didn't have access to a kitchen otherwise I would have left with more than I could carry! After a few last yearning looks, Mr. B managed to tear me away so we could return the rental car. But wait! Before we could return the car, we had one more stop to make. In a quiet neighborhood, too far from downtown for the average tourist, we located the hallowed Tartine Bakery. While I'm not much of a baker, I know how to appreciate the results of greatness. At 7:45 am on a Saturday morning, the line of customers already snaked around the counter, through crowded tables, and down the sidewalk. Despite the early hour everyone was too busy thinking happy thoughts of the awaiting pastries to be pushy or rude.

Once we reached the counter we ordered a sugared almond croissant and a Valrhona chocolate eclair filled with vanilla pastry cream. When I bit into the eclair the heavens opened for the second time in less than two hours. Rich dark chocolate, smooth vanilla scented cream, tender flaky dough; it was one of the best things I've ever put into my mouth. Mr. B promptly got back in line and bought another one.

Tartine recently published a cookbook, which includes the recipe for this eclair. After tasting them I've decided they are essential to my survival and happiness, so I am on a mission to learn how to make them at home immediately. I promise to report back soon with the results!

Now on foot, we headed separate ways. Mr. B had the unfortunate task of working for the rest of the day while I was free to continue gallivanting around the city. My next adventure started at the downtown Hilton, where I met a group of women participating in a Wok Wiz walking tour of Chinatown. These tours provide an incredible insight into the community and culture of San Francisco's Chinatown and have a strong emphasis on food, ending with a dim sum lunch.

For the next three hours I wandered up and down the back alleys of Chinatown, led by a woman who grew up in the neighborhood and enthusiastically shared her love of the area with the group. We encountered a Chinese farmer's market complete with live frogs, fish still flopping in buckets, and long green beans. Around another corner we stopped next to hanging racks of smoked squid and pork. In a small building we discovered a Chinese temple where the smell of incense permeated the air and large ornate figures stood guard over the altar. As we wound our way through the colorful buildings and shops I was quite impressed by the ever present cultural traditions, which did not seem to be diminished by an American location. We capped off our tour with a delicious dim sum lunch in a second story restaurant overlooking the streets of Chinatown.

Mr. B and I met up at the Palace a few hours later and prepared for a very exciting dinner. Our destination was A-16, a new San Francisco restaurant that has received glowing reviews for its rustic approach to authentic Italian cuisine and expertly paired wine list. Named after Italy's route A-16 which weaves through the Campania region, A-16 features a central wood fired oven and cafe style tables. We started off our meal with a ball of burrata (my #1 favorite cheese) drizzled with a bright olive oil and cracked pepper. It was creamy, luscious, and very fresh. Next we ordered two different pizzas and when they arrived at our table, the thin crackly crust was perfectly blistered from the wood fired oven. I often enjoy a chewy thick crust pizza, but the A-16 pizzas were well crafted and allowed simple ingredients to shine beautifully. Other outstanding dishes included spring pea ravioli floating in a fragrant Meyer lemon broth, and handmade bocatini in marinara sauce.

It was an excellent meal, which we will remember for years to come. (A-16 recently published a cookbook, which just won the James Beard Award for Cookbook of the Year. I hope to pick up a copy soon and learn how to create a few of the memorable dishes at home.) Our dinner provided another happy ending to an incredible day exploring the streets and markets of San Francisco. I told Mr. B for probably the 100th time in three days that I didn't think I was ever going to leave!

Traipsing Through Napa Day 3, San Francisco Day 1

Day three in Napa began much like days one and two- yet another delicious breakfast and bright golden sunshine. This morning we remembered to take a photo of our breakfast before diving in, so here is a quick shot of a marvelous Chateau de Vie breakfast.

Happily fortified for another day of exploring we set off to catch the morning light at the famed Chinese gardens of Chateau Montelena. We arrived at 9am and didn't feel up to tasting wine at that hour so we simply walked around the grounds. While the pagoda was a nice cheery red, the gardens were otherwise rather unimpressive. We were in and out in less than 20 minutes, moving on to something more interesting.

Our next stop was just a few miles up the road at August Briggs winery. The tasting guide at Vincent Arroyo tipped us off to this tucked away winery. A few months ago Mr. B wrote of our first experience with the Charbono grape. It turns out that this rather obscure varietal is one of the specialty wines produced by August Briggs. A very friendly tasting guide named Tom greeted us when we walked into the airy barn style building. As we chatted over several tastings, we learned that Tom is a true Renaissance man, moonlighting as a tasting guide when he isn't sailing, playing in a band, or making his own wine. He is such a fan of August Briggs wines that he volunteers in the tasting room when he has free time in exchange for wine. Now that is my kind of volunteer job! The wines at August Briggs were outstanding, full of flavor and lively complexity. Mr. B and I looked at each other and knew that we had stumbled upon yet another hidden gem.

A quick stop at Summer's winery to taste their version of Charbono (Briggs is better but they do have a great Rosé) wrapped up our Napa tastings; and then we hit the road to drive a big loop through Sonoma and into San Francisco. As we drove out of Calistoga the scenery changed, becoming lush and rugged. Fields of blooming yellow mustard flowers and trees swathed in Spanish moss lined each side of the curving road. I felt as if we were driving through a lost paradise. We were shocked that this part of California still existed with natural beauty unmarred by over-development. It was California as I imagined it fifty years ago. Our travels led us to the quaint town of Geyserville for a much anticipated lunch appointment.

I learned of Taverna Santi from the always helpful people in the Chowhound forums. Mr. B has a love affair with authentic Italian food, so when I read that this restaurant was making delicious authentic Northern Italian cuisine I knew we had to work in a meal. Our simple lunch of house-cured salumis, soup and handmade pasta bolognese was indeed worth the stop. If the people around us had been speaking Italian I would have believed that we took a magic road and somehow ended up in Italy!

Our final stop before leaving wine country behind was at Ridge Vineyards in Sonoma. Ridge is a well known winery, creating a variety of excellent wines for more than thirty years. Several of the vineyards around the tasting room were organic and bio-dynamic. This means they had the added bonus of beautiful sweet pea vines growing among them, adding nitrogen into the soil. Mr. B was thrilled to try the famous Ridge Monte Bello wine (for a fee) and I was happy he could taste it without having to buy the whole bottle!

Finally, we continued our drive into San Francisco. As we neared the city at about 4:30pm we started to see miles and miles of traffic moving at a slow crawl on the opposite side of the highway. This continued for a good 10 minutes until Mr. B turned and said to me, "Take a good look. This is why you don't want to live here." After our last three days, I probably needed the reminder!

We turned off just before the Golden Gate bridge to look for a spot to snap a photo and yet again stumbled right into an incredible spot by sheer luck. As we followed the road to the top of the hill we found ourselves in the middle of the Marin Headlands National Recreation Area. At 5:00pm on a Friday the park was almost deserted and we were treated to breathtaking views of San Francisco. Since we didn't need to be in the city until 7:00pm, we decided to follow the one lane road through the park to see what else we could discover. The road wound through verdant canyons with views of the 150 year old Pt. Bonita lighthouse, an artist colony, and World War II bunkers. When I stepped out of the car to snap photos of the waves the wind was blowing so strong that I almost lost my footing. For once in my life I was glad for those extra fifteen pounds! The scenery was breathtaking and well worth the drive. Here is a brief slide show to share the view:

Windblown and smiling like two clowns we drove over the Golden Gate bridge and navigated our way to The Palace hotel. This long-standing San Francisco hotel is quite deserving of its name. With a beautiful glass atrium and gilded lobby it really does feel palatial.

We cleaned up and rested our feet for a few minutes before heading out to dinner at the Zuni Cafe. This restaurant is one of the oldest in San Francisco and is world famous for an oven roasted chicken and bread salad entree. We were meeting friends (who don't know about the blog) so I restrained myself from taking pictures at dinner, but while we were waiting I managed to capture a few of the big wood fired oven that makes Zuni food famous.

The chicken was worthy of the acclaim. Remarkably moist and flavorful, served over a homemade sourdough bread salad, it was truly one of the best roast chickens I've tasted. Dinner capped off another action-packed awe inspiring day and we were only half-way through the trip!

Lemon Meringue Bombe

If you hang around here long enough you may start noticing the signs of my not-so-secret love affair with lemons. My grandfather is an enabler, sending me boxes of his beautiful Meyer lemons so I can indulge my love throughout the winter months and well into spring. When I saw this recipe for a frozen lemon meringue bombe over at The Uncofidential Cook, of course it caught my interest. However when I read Catherine's (a self proclaimed chocoholic) description of the dessert and that she even *gasp* enjoyed it as much as chocolate, I knew we had to make it right away.

Catherine claims that she has never had anything quite like this dessert and I couldn't agree more. This lemon bombe was created by the lovely Gail Monaghan for her cookbook "Lost Desserts". We have never had anything close to this cake. It is the best lemon dessert I have ever made- and I've made a lot! Not only is the bright lemon flavor wrapped in a delicious mousse, but chunks of frozen meringue add an ethereal texture making each bite a beautiful study in contrasts. Rich yet light, creamy yet crunchy, acidic yet sweet, frozen yet runny. This is the first dessert in a long time which made me almost feel depressed when the last slice was gone (despite the fact we had enjoyed it for five nights in a row). It is that good!

So what are you waiting for? Click on over the the recipe and get busy!

Link: Frozen Lemon Meringue Bombe

Traipsing Through Napa - Day 2

We began our second day in Napa with another delicious breakfast from Chateau de Vie and an abundance of sunshine. We had a little bit of time to explore downtown St. Helena before our first winery appointment, so we happily drove up and down the streets oohing and ahhing over the beautiful homes and blooming gardens. This building, which was literally dripping with wisteria, caused us to drive by twice to gape at the beauty.

We made a quick stop into Dean and Deluca to pick up picnic supplies for the afternoon and grab an espresso. Wow. I had never been into a Dean and Deluca before (or as we jokingly call it, Dean and De-ruca). My previous experience was limited to browsing through their website while simultaneously drooling and gasping at the prices. In person it was a totally different and almost overwhelming experience to see real Jamon Iberico, piles of black truffles, and cheese for $40 a pound. I optimistically asked the man behind the counter if they offer any of the Jamon Iberico by the slice (thinking maybe I could afford one thin slice since an ounce costs about $12) and he said, "Oh no. But we do have a few men who come in here and buy two pounds a week to snack on." To snack on!?! Who are these people and what do they do for a living? Good heavens. We escaped shortly thereafter with our wallets still intact and a small picnic lunch for later in the day.

To reach the first winery stop we drove on a long windy road twisting through beautiful forests and climbing up from the valley floor until we reached the top of an area called Spring Mountain. Our drive ended behind the wooden gate of a small winery named Barnett Vineyards. Literally perched on the edge of the mountain, this winery boasts breathtaking views of the entire Napa Valley. Near the end of the tasting we were escorted up to a small deck on top of a knoll with unobstructed views. Sipping their best cabernet sauvigion and gazing out on the valley below our visit took on a dream like quality. I popped out my camera and turned it to "video" mode to try and capture the scene to share with you. My camera is not designed to do professional video so please pardon the grainy picture, and as for the commentary, well I was kind of at a loss for words but I did my best!

Note: If the video above not loading on your computer, you can visit this link to watch it: http://www.flickr.com/photos/61116197@N00/3445885375/

After soaking in the beauty of Barnett we got back in the car and drove just a few miles up the hill until we reached Pride Mountain Vineyards. Pride is a larger operation but they still maintain a friendly and welcoming atmosphere. The property is set in between rolling hills, with views down into a valley. A well situated picnic table was the perfect place to savor our lunch before heading into the caves for more tastings. The caves were dark and cool, branching out under the mountain in several different directions. We had a lot of fun exploring the caves, tasting different vintages and varieties that are still aging in the barrel.

Once we emerged back out into the sunshine we took one last look at the incredible view and wound our way down the mountain into the Valley for our last stop: Vincent Arroyo Winery. Turning onto a long gravel road, we drove through blooming trees and found a small barn-like building. A happy old black lab still wet from a recent bath ran up and greeted us as we walked into the tasting room. With no fanfare and a casual attitude, we were treated to the best wines of the trip. This understated (and under the radar) company is making incredible wines that are sold directly to customers- no middlemen, no distributors, no restaurants. We were very excited about these wines and thrilled to finally find what we hoped to discover in Napa- a wonderful boutique winery with reasonably priced wines. Sensing our excitement, the tasting guide took us back into the barrels to try more vintages that have yet to be released. As we hung out in the back room another black lab ran through, this one completely covered from nose to tail in a powdery dust. The tasting guide saw the dog, and said "Oh no, JJ!" Yep- it was the same dog! (Just goes to show you can't keep a dog clean no matter where you live!) Below is another slide show to share the photos of our tasting journeys on Day 2.

Finally after a day of winding roads, beautiful views, and delicious discoveries we headed back into St. Helena for dinner. Earlier in the morning we had passed the sign for Tra Vigne and were charmed by the exterior of the building. Online and travel guide reviews were mixed, so I was slightly hesitant to go in for dinner. We decided to give it a try despite the reviews and boy did that pay off. It was hands down the best meal of our trip!

An appetizer of fresh mozzerella drizzled with bright and lively olive oil spread onto char-grilled sourdough got the meal off to a great start. I enjoyed a terrific roasted duck over polenta and Mr. B ordered the dish that is now haunting us- Goat cheese ravioli in a sugo finto (fake meat sauce). The sauce was so meaty it tasted as if it were made with veal stock and beef marrow, yet there was not a trace of meat to be found. We queried the waitress and she shared that the sauce included black beech, porcini, portabello, and black truffle mushrooms slowly cooked with red wine. We were entranced. (Mr. B has been googling sugo finto for the past week to try and figure out how we can recreate this at home. As soon as we do I promise I'll share!)

After dinner we asked if it would be possible to meet the chef and thank him for our meal. The waitress disappeared for a moment and then came back and said, "The evening is at a slow point, would you like to come back into the kitchen?" Would we ever! So we immediately hopped up and headed back behind the wood fired pizza oven into the kitchen. Once in the kitchen we discovered that our incredible meal had been prepared not by the main chef (he was apparently on vacation in Italy, poor guy) but by Jack, the sous chef. Jack was incredibly friendly and pointed out the various stations around the kitchen sharing who did what and grinning when we told him how much we loved our meal. It was the perfect ending to a pretty much perfect day. Driving back to Chateau de Vie I had to again pinch myself to believe that such a wonderful place actually existed.

Tangy Lentil Salad

After several days of rich and complex food I often find myself craving something fresh, bright, and simple. Lentils offer a delicious source of fiber and protein. I can happily make a meal out of them when meat seems unappealing. I learned of this recipe for lentil salad while watching Alton Brown on Food Network and have made it several times. In his quirky fashion Alton waxed poetic about the mighty lentil and shared his insights on the differences between brown, orange, and green varieties.

A very special type of green lentils are the "Lentiles du Puy", which have an AOC designation (meaning that they only come from a very specific location- namely the volcanic soils around Puy, France). Lentils du Puy stand out from other lentils because they have a unique earthy flavor and hold their shape when cooked. This makes green lentils the perfect choice for salads. (I'm never quite sure whether my un-labeled green lentils are truly "du Puy" or not, but I've found that all green lentils seem to hold their shape nicely.)

This lentil salad is easy to make since the green lentils only require about 25 minutes of cooking time, and with a little bacon crumbled on top it should win over even the staunchest meat lover. If you want to keep it vegetarian, the addition of finely chopped sauteed brown mushrooms will work nicely in the place of bacon. The vinegar provides a bright tangy flavor, but if you are shy about vinegar try adding half the suggested amount first and then tasting it before mixing in the rest.

Tangy Lentil Salad (Printable Recipe)
Adapted from Alton Brown, Food Network 2006
Serves 2-4 as a main course or 6-8 as a side

Ingredients:

Basic Cooked Lentils
1 pound brown or green lentils (about 2 1/2 cups)
1 small onion, peeled and halved
1 large clove garlic, halved
1 bay leaf
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Salad Dressing
1/2 cup quality red wine vinegar (I enjoy using a nice Sherry vinegar too)
1/4 cup olive oil
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley leaves
1 teaspoon finely chopped fresh thyme leaves

6-8 slices thick-sliced bacon, cooked and chopped

Directions:

1.) Prepare the Basic Cooked Lentils

On a flat surface, spread out the lentils (in batches if necessary) and pick over them to make sure they are free of any small rocks or debris. Place lentils in a fine sieve and rinse well with cold water. Drain. Place a large 6-quart stock pan over medium heat. Add lentils, onion, garlic, bay leaf, and salt to the pan. Stir and then add enough water to cover the mixture by 2-3 inches. Turn up the heat to high and bring water to a rolling boil. Cover the pan, and reduce heat to low. Maintain a gentle simmer until the lentils are tender (about 25-30 minutes). Turn off the heat. Drain off any remaining liquid and discard the onion, garlic, and bay leaf. Return lentils to the stock pan and stir in the black pepper.

2.) Prepare the Salad Dressing (This can be done while the lentils are simmering.)

In a medium bowl, whisk together vinegar, olive oil, mustard, salt, pepper, parsley and thyme. Pour mixture over the lentils and stir to combine. Add salt and pepper to taste. Place lentils in individual serving bowls or in a large serving bowl and garnish with chopped bacon. Lentils can be served warm or at room temperature.

Traipsing Through Napa - Day 1

Earlier this month, Mr. B and I had the opportunity to spend several days in the Napa Valley and then in San Francisco. Mr. B was attending a meeting in San Francisco, so we decided that it would be a great reason to take a needed vacation and escape from the snow for a few days. It was such an incredible trip filled with warm sunshine, exciting food, and delicious wine that I mentioned several times I wasn't going to leave. Ever. However Mr. B refused to send for Oscar and didn't think the idea of living out of a van in Napa sounded like fun. So here I am, back at home. Drat. Luckily we took several pictures and many notes to share our experiences with you. A lot of this can be mail ordered (hooray!) but some things will just require a trip. Anyone want to go back with me tomorrow?

(I'm going to break this trip into several posts to keep it from becoming unbearably long.)

We began our trip by flying into the Sacramento airport and renting a car. As soon as I stepped out of the terminal and felt the warm air I was so happy we could have just sat on the curb and gone no further! We picked up the car and drove into the Napa Valley until we reached the small town of Calistoga, nestled at the north end of the valley. Our home base for the next few days was Chateau de Vie.

I can't say enough nice things about this bed and breakfast. It is classically styled without any of the kitchy pillows or abundance of lace doilies that usually send me running for the nearest hotel. Owners Peter and Phillip provide friendly yet un-intrusive service, creating a relaxing and spotless environment and sharing helpful advice for exploring the area. The best part about Chateau de Vie, however, isn't the comfortable bed or beautiful vineyard views off the large back deck- it is the amazing breakfasts. Eggs Benedict with a citrus Hollandaise sauce, homemade granola over thick natural yogurt, blackberry cornmeal muffins with fresh orange juice. I kicked myself after we left for not bringing my camera down to breakfast! Every morning started off beautifully at Chateau de Vie.

Our first day included wine tasting stops at Frank Family, Nickel & Nickel, Shafer, and Robert Sinskey. I'm kindly not going to regale you with the blow by blow accounting of what we tasted. (And for those of you concerned about our sobriety, we didn't drink everything.) That being said, we tasted a lot of different wines, learned much more about the entire wine making process and business, and came away with very purple teeth. (I kid you not!) The wines of Shafer Vineyards stood out as quite unique by the end of the day. I will let Mr. B share about our experience there in another post. Here is a little slideshow of the tasting rooms to give you an idea of what it all looked like. (There will be no photos of my teeth- sorry!)

Despite all of our tasting stops we didn't forget about food. Following a hearty and delicious breakfast at Chateau de Vie, lunch consisted of a quick picnic outside of the Oakville Grocery. This popular Napa stop is loaded with country store charm and very expensive specialty food items. Luckily if you can be happy with a baguette, a few ounces of good cheese, and a slice or two of salumi then the Oakville Grocery is a great spot to grab lunch on the go. They had a few picnic tables in the back of the parking lot and the wisteria was in full bloom, making it a lovely spot for a quick picnic.

By the end of the day we were ready to sit down in one place for a few hours. I did a fair amount of research to pick out our dinner locations, wanting to make the most of being in an area that is home to world famous restaurants. The French Laundry was not an option as we didn't want to spend that much money and I'm sure there wasn't a snowball's chance I could have made a reservation with only one week notice. However we did drive by and if you've ever wondered what the dumpster at the French Laundry looks like, here you go: (Hint- it's hiding behind the barn door!)

Fortunately we were sober enough to resist the urge to go dumpster diving. But man that would have made a great story!

The gardens in front of the French Laundry were quite beautiful. No wonder the food tastes so good. Just look at that setting!

We ended up at Redd for our first dinner in Napa. It is a sleek yet comfortable restaurant in downtown Yountville. We arrived right when they opened so I was able to snap a photo of the space before many of the other diners arrived.

Our dinner was excellent. In a fun twist on the standard tasting menu, Redd serves two separate tasting menus so you can try 10 different dishes and wine pairings. A few of the standout dishes included a yellowfin tuna tartare (which I am working on recreating at home), caramelized diver scallops on a cauliflower puree with almonds and a balsamic reduction, sauteed skate, and a prime New York steak with short rib cannelloni (whimsical and brilliant) leek fondue and crispy potatoes. The meal was nothing short of inspiring and I came away eager to see how I can play with similar flavors at home.

That wraps up our first day in Napa! Just to be clear, we didn't tell anyone that we were bloggers. I imagine they all just thought we were two excited Midwesterners with very white legs and purple teeth.

Joy's Vanilla Brown Sugar Breakfast Polenta

Polenta for breakfast? That's what I thought when I first saw Joy the Baker's post. I kept reading and the words "vanilla bean" and "brown sugar" had me hooked. Mr. B and I intended to make this for over a month now but somehow life got away from us. This morning everything fell into place and we stirred up a batch for our Easter breakfast.

Wow. We love this stuff! It is similar in texture to cream of wheat- creamy and smooth, but the flavor is much more interesting. Little flecks of vanilla bean and whole milk make a rich and slightly fragrant breakfast treat. If you've never thought about making polenta for breakfast hop on over to Joy's site and give it a try!

Naturally Dyed Easter Eggs with Botanical Designs

Mr. B and I have been on the road for the past week, which explains the hit and miss posting. We found SO much exciting food and wine to share with you that I can hardly contain my excitement any longer! While we sort through piles of notes and photos, here is a fun project that will get you outside to enjoy the spring weather this weekend.

My "adopted" grandmother Anne was an avid gardener. About fifteen years ago at one of the local garden club meetings she learned how to use brewed tea and fern leaves to make naturally dyed Easter eggs with botanical prints. I remember looking at her creations with awe thinking that they were the most beautiful Easter eggs I had ever seen.

This year Mr. B and I are keeping things low key for Easter, so I thought that making these eggs would be a fun way to remember Anne and to celebrate the Holiday. Ferns do not grow in my neighborhood. In fact, I was hard pressed to find any green leaves. (Spring always arrives rather late around here.) However I managed to find a few cedar leaves, dried grass stalks, and long pine needles which proved to be good substitutes.

To make the dyes, I looked no further than my cupboards and found black tea, green tea, and dried hibiscus flowers. A little online research indicated that other good choices would have been coffee, cranberries, beet juice, or turmeric.

The process is simple. Once the dyes are steeped you place a hard boiled egg inside a knee-high nylon stocking and place a leaf in between the egg and the stocking. Pull the stocking tightly around the egg. Then tie a knot just above the egg to hold everything in place. After 15-30 minutes in the dye the egg comes out a new color with a beautiful botanical print along the sides.

Happy Easter Everyone!

Naturally Dyed Easter Eggs with Botanical Designs

Ingredients:

2 cups strongly brewed green tea
(Mine did not turn out as I used loose leaf spearmint instead of regular green tea bags. Next time I'll try regular tea bags. Live and learn!)

2 cups strongly brewed black tea

2 cups hibiscus dye* (Oddly this bright ruby liquid turned the eggs a pale dove gray.)

3 teaspoons white vinegar, divided

Hard boiled eggs

Knee-high nylon stockings (you can rinse these in between eggs and re-use)

Botanical items (thin, flat items work the best)

* To create the hibiscus dye place 1 cup of dried hibiscus flowers in a small bowl and pour 2 cups of hot water over the top of the flowers. Let it steep for 15 minutes, then strain liquid into another small bowl. Discard flowers.

Directions:

1.) Place the green tea, black tea, and hibiscus dye in separate small bowls. Add 1 teaspoon of vinegar to each bowl and stir.

2.) Prepare eggs, by placing one egg in the toe of a nylon stocking and then placing a botanical item flat against the egg inside the stocking. Pull stocking tightly around the egg and tie a knot near the top of the egg to maintain tension. Repeat with remaining eggs or until you run out of stockings.

3.) Dye eggs by placing one stocking wrapped egg in a bowl of dye and letting it sit for 15 minutes submerged in the dye. Remove egg from dye and place on the open side of an egg container, allowing it to dry. Untie the knot in the nylon and remove egg. Pull off the botanical item.

4.) Repeat until all eggs are dyed. If you are re-using your stockings, be sure to rinse them between eggs.

Grilled Rib-Eye Steak over Leek Confit with Marinated Asparagus

Everyone needs a go-to recipe that can be pulled out of a back pocket for company. Something you can prep in under an hour and cook while holding a drink in one hand and carrying on a discussion with three people. Something that will elicit praise from both the pickiest eater and the die hard food lover. It is your secret weapon. The dish that allows you to make it look effortless (because it is) and encourages you to spontaneously invite people to dinner. This grilled rib-eye steak over a leek confit with marinated asparagus is my secret weapon.

While I'm all for making my own spice rubs, for this recipe I go straight to my favorite pre-packaged rub. The Made in Napa Valley Beef and Burger rub is so fantastic on grilled meat that I've never bothered to try and re-create it. I usually find it at Cost Plus World Market but you can also buy them online directly from the company. (If you're shopping online the Lamb and Seafood rubs are excellent too.) Accompanied by a leek confit, grilled asparagus that you cook while the steaks are resting, and a bold red wine, this is the perfect meal for summer entertaining. If you really want to jazz it up, an easy chimichurri sauce from Gourmet is excellent on top of the steak.

This dish is so forgiving that even if you discover after the steaks are on the grill that somebody hasn't checked the propane level since last August and you no longer have any heat... the steaks can be quickly finished in a grill pan on top of the stove and no one will know the difference! (Not that something like that could ever happen to us...)

Grilled Rib-Eye
Serves 4

Ingredients:
4 (1 inch thick) dry aged rib-eye steaks
Made in Napa Valley Beef and Burger Rub

Directions:
Liberally sprinkle the rub on the steak and press it in firmly. Repeat on the other side of the steak. Allow steaks to sit for 1 hour or even 24 hours (put steaks in the fridge and remove about 30 minutes before cooking if you're rubbing them more than an hour ahead of cooking.)

Heat up your grill to high medium high (about 400-500 degrees) and place steaks on the grill. Cook for 3-4 minutes on the first side and 2 minutes on the second side for a medium rare steak. (You can discretely cut into one of the steaks to check for doneness if you are unsure.) Remove steaks from grill, and allow them 10 minutes to rest on a plate tented with foil. While steaks are resting cook the asparagus.

Grilled Asparagus
Serves 4

Ingredients:
1 Bundle of asparagus, washed and ends trimmed
1/4 cup Olive oil
Freshly ground salt and pepper
3 cloves Garlic, minced
1 Lime, sliced in quarters

Gallon size Ziploc bag

Directions:
Place all ingredients inside the Ziploc bag. (Be sure to squeeze the lime quarters while you are putting them in to release the juice.) Seal the bag and squish it around to make sure the asparagus are well coated by all ingredients. Place the bag in the fridge for an hour or up to 24 hours before serving.

When you take the steaks off of the grill, place a grill grid or a large piece of aluminum foil on top of the grill and add the asparagus. Cook asparagus for 4 minutes, stirring frequently until they begin to char on the outside. Remove from grill and serve immediately.

Leek Confit
Recipe created by Orangette (Molly Wizenberg) and published in Bon Appetit
Makes 2 cups

Ingedients:
1/4 cup (1/2 stick) Unsalted butter
4 Large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1/4-inch-thick slices (about 5 cups)
2 tablespoons Water
1/2 teaspoon Salt

Directions:
Place a large pot with a lid over medium low heat. Add the butter and melt it in the pot. Next add the leeks and stir to coat well with the melted butter. Add in water and salt. Cover with the lid and cook, stirring frequently for 25 minutes, or until the leeks are soft and tender. Remove the lid and continue cooking to evaporate any excess water (2-3 minutes). Serve warm. (This can be made up to a week ahead, and stored in the fridge.)

Mexican Style Pulled Pork

As our country struggles to pull out of recession I have become increasingly grateful for the lessons in frugality that my parents taught me as a child. While Mr. B and I are both very lucky to have jobs right now, I have several immediate relatives who are not as fortunate, and I know that life can often change without any notice. This meal is perfect for anyone looking to stretch out the food budget without sacrificing flavor or enjoyment. In fact this pork is so delicious all you'll need is a margarita and lively music to feel like you're having a party (which you easily could since it feeds 12 people!).

A bit of prep work makes everything easier!

Stovetop Step-by-Step

Once you make the upfront investment of buying a few spices that might not already be in your cabinet, you will find the options for easy Mexican flavored food at home endless. I use this combination of spices on all kinds of meat to make fajitas, tacos, grilled shrimp, and many other dishes. The spices would even make a flavorful meatless taco if added to portobello mushrooms, onions and bell peppers.

I found a 10lb pork butt at my local butcher for only $11 and used just half of it for this recipe. If you already own the spices and then add in the price of tortillas, avocado, sour cream, and a side of black beans the total cost comes out to about $3.00 per person. Not too shabby! We enjoyed pulled pork for five nights in a row- though half of it could easily be frozen if you don't want to go on a pork marathon or throw a party. (I think I will freeze some next time...I'm starting to see pork in my sleep!)

Mexican Style Pulled Pork
Serves 12

Ingredients:

Spice Rub:
1/2 teaspoon Adobo seasoning (Spice blend from Penzeys, optional)
1/2 teaspoon ground Cumin
1/2 teaspoon ground Allspice
1 teaspoon Epazote
1 teaspoon Ancho Chili Powder
1 teaspoon Sweet Basil
1 teaspoon ground Chipolte Pepper
1 teaspoon Sweet Hungarian Paprika
1 teaspoon freshly ground Black Pepper
1 teaspoon Oregano
2 Tablespoons Kosher Salt

Braise:
2 Tablespoons Grapseed oil (or canola oil)
5 lb Pork butt (bone in or boneless), trimmed
1/2 cup Cider vinegar
1 Head of garlic, cloves peeled and trimmed
2 Poblano peppers, stemmed, seeded, and sliced into 1/4" rings
3 Anaheim peppers, stemmed, seeded, and sliced into 1/4" rings
2 Jalepeno peppers, stemmed, seeded, and sliced into 1/4" rings
1 White onion, chopped
28 oz can Fire roasted diced tomatoes
1 cup Cilantro, packed
1 Orange, cut in quarters
1 Lime, cut in quarters

Directions:
Preheat the oven to 300 degrees with the rack in the lowest position.

Mix all ingredients for the spice rub in a small bowl. Place pork butt on a flat surface and rub the spice mixture all over the meat. (This could be done a day ahead of time.)

Place a very large (6 quart+) dutch oven or ovenproof pot with lid over medium heat. Add oil and heat until it begins to shimmer. Place pork butt in pot with the fat side down. Cook turning occasionally until all sides are nicely browned, about 10 minutes. Remove pork from pot and set aside on a plate to catch the juices.

Add apple cider vinegar to the pan and scrape the bottom to deglaze any stuck bits. (Try not to breathe in the steam or the vinegar will bother you for an hour!) Once the pan is deglazed, add in the garlic, onion, and peppers. Stir and cook over medium heat until beginning to soften, about 5 minutes. Next add in tomatoes and cilantro. Stir to combine all ingredients. Push contents of the pot towards the sides to make a well for the pork. Place the pork in the center of the pot and pour any collected juices on top of the meat. Squeeze the orange and lime sections on top of the pork, and then nestle them alongside the meat. Cover the pot with a lid and place inside the oven for five hours.

Once pork is finished cooking, remove from oven and let stand covered to cool slightly. Scrape any soft flesh from the orange and lime rinds into the pot and then discard them. Use two forks to gently pull apart the meat. It should easily come apart in long strands and chunks. Feel free to discard any fatty bits. Once the meat is shredded, stir well to incorporate the other ingredients in the pot throughout the meat.

Serve pulled pork on top of steamed corn tortillas with any combination of avocado slices, sour cream, shredded cabbage, diced tomato, and a squeeze of lime juice. The meat will improve in flavor over a day or two, and could be used to make tacos, empanadas, burritos, enchiladas, the possibilities are endless!