Tuesday, February 14, 2012

Celebrate Valentine’s Day with a Pomegranate Martini




1.5 oz Vodka ( I used Sky Vodka)

.5oz Cointreau

.5 oz fresh Pomegranate Juice ( I bought mine at the San Ramon Farmer’s Market)

Squeeze of a lemon or lime

Instructions for the perfect Martini:

For best results, do not skip this order or any of these steps!

Chill a martini glass by filling with ice cubes and chilled water.


Fill a cocktail Shaker with ingredients from above.

Shake about 20 times.

Empty your Martini glass of chilled cubes and water.

Immediately pour in the contents of your shaker glass.

Optional:  Pour a little champagne or sparking water to add some sizzle.


Sunday, October 2, 2011

Black Mission Fig Harvest



The figs were perfect for picking today.  They should be fully ripe with some tiny white breaks in the skin.  I will be making fig jam, cookies and grilling them.  Another way to eat them is simply cut in half with a fresh basil leaf, goat cheese and drizzled with Balsamic Vinegar.  The black mission fig was brought to the US from Spain by the Missionaries.

Visiting the grapes in Napa, CA

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Monday, May 30, 2011

Burratta Cheese–Served two ways….



Burratta Cheese is made from Mozzarella and Cream.  The outer layer resembles fresh mozzarella, but the real surprise is when you cut into it and the cream oozes out. If you are lucky enough to find a good source, you must consume right away.  The shelf life is only a couple of days.  I found mine at an Italian Restaurant on Larchmont at Hancock Park – a neighborhood in Los Angeles.

The two preparations I love are:

1. Arugula and sliced nectarines ( developed by my daughter Courtney)

2. Parma Prosciutto and Arugula drizzled with Extra Virgin Olive Oil and Balsamic Vinegar

Crab Season at Half Moon Bay, CA



This was a very large crab  (5 lbs.)_caught fresh by Half Moon Bay Fishermen.  They line up in their boats and display their catch waiting for consumers like me to come in and find our dinner.  Bring your live crabs home in a plastic bag, but they must be cooked while they are still alive otherwise they can emit a poison.  If you want to have a longer time between getting your crab and cooking, bring a 5 gallon bucket.  Ask the fisherman to fill you bucket with the ocean water and then add crab.  I like my crabs served along side a steamed artichoke, small red potatoes and plenty of crusty sourdough bread!  So yummy!!

Wine Tasting in Livermore



This is one of my favorite local wineries, Page Mill Winery.  This is their new tasting room open this year, 2011.  This winery also has a unique opportunity to bottle your own.  The third Sunday of the month, bring in your used clean wine bottles and fill them from the barrels at a reduced price of $8.95 per bottle.  It is usually a varietal blend consisting of Cabernet, Syrah, Zinfandel….