Cardamom Roasted Figs

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

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….

Pizza Kitchen

 

I start with whole wheat dough carefully placed on a stainless steel sheet pan.  Next add marinated artichoke hearts, salami and some fresh spinach.  I always love to mix  vegetables in when I cook.  It not only adds color, but texture and interest to an otherwise ordinary plate.

Bistro Jeanty–Amazing !!

 

 

Following a day of wine tasting, relax at Bistro Jeanty….. Sit at the Bar and enjoy carefully prepared roasted bone marrow nestled in demi-glace with toast points to soak up all the flavors.  Several varieties of fresh oysters are shucked to order and served on ice with a couple of sauces to chose from…..  Perfect way to end your day…

A wonderful day in Napa….

 

We started by tasting some incredible Cabernet’s at the Hall Winery in St. Helena.  The artwork at this winery is also notable.  Sculptures, Wall Paintings and Tableware are scattered about to enjoy while sipping their big, bold, varietals.  Next off to Bistro Jeanty…

Saturday Breakfast–Soyrizo–So good!

 

 

Try Soyrizo, a spicy type sausage made with Soy instead of artery clogging saturated fat.  Saute’ onion, red and yellow bell peppers in one teaspoon of olive oil, add 2 ounces of Soyrizo and cook about ten minutes.  Finish with one Organic Egg over easy and garnish with fresh chopped parsley.  This yummy breakfast is only 280 calories.  Did I tell you I was an obsessive calorie counter? And I am always looking for a way to add flavor while keeping my meals as healthy as possible….  Eggs are good for you, a great source of protein!

Friday Night– at home….

 

At home enjoying a glass of Reserve Cabernet Sauvignon, 2001, Stony Ridge Winery.  I found this close to my home in Livermore Wine Country.  Even better, the case price was a deal I found at $12 a bottle.  The wine is a full bodied red wine with flavors of cassis, berries with a slight smoky taste.  Perfect to go with my dinner of Cioppino….