A Mouse in the Pantry

Blackberry Season

 

As the last couple of days slip into July and we've yet to see nearly what we need of the rain this year, some summer crops are rushing to the table, their parched vegetation ready to drop seed and move onto  a new year.

Blackberries are one of my favorite fruits.  Oh, no, not the store bought variety, though they'll do in a pinch.  I Love those prickly little devils you must work for with bleeding arms and  juice stained toes.   Wild blackberries are a  California luxury at just about every creek, marsh and rampant waterway, and though water is actually short in supply out west, you can still find enough dark and supple little beauties for a perfect mid-summer pie, tart or pot-o-jam.
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The ever domestic "Nurse Nichole" swung by recently with her families fabulous batch of jam for 2008.  Rich and almost creamy (can't explain that one though?), it is possibly the best thing since sliced bread.

Nichole's canning expertise doesn't end on the prickly vine though! Along with this dark jar of velvet came a equally tantalizing jewel of a jar filled with fresh peach, another with rustic French strawberry preserves (soon to be served up at a certain ladies Tea amidst a local vineyard retreat), a jar of her famously spiced pickles and a mini jar of grape jelly, and yes it tastes just like Welch's (you can lick the lips of your childhood memories now).

Ti's the season folks so if canning has long been a dream of yours (or a past hobby), and you want the freshest bounty to pack your Christmas baskets come December, it is time to get on it!

Meloni's Blackberry Jam
10 cups freshly picked blackberries, crushed
1 packet powdered pectin
7 cups granulated sugar

In a large non-reactive pot, combine crushed berries and pectin. Stir constantly over high heat until bubbles form over the entire surface.  Add sugar and bring back to a rapid boil for 2 minutes. Remove from heat and skim foam from surface. Fill sterilized jars, seal and process in a boiling water bath for five minutes.

American Diet Goes Big

Reading through the latest culinary magazines one wonders what editors and food photographers alike are trying to represent about the American diet.  Cute two bite brownies, mini servings of rice with prawns, and lovely organic greens the size of a quarter make up the spreads of todays glossy prints.

And yet, when we look around at the American physique it's quite clear that no one is eating micro-greens on a regular basis.

Just turn to local blogger Suzanne Maggio's recent decent into the heartland of America where waistbands abound and buffets are common place.

Us lucky Californian's are not immune from some waist expanding exercises despite our 24 hour gyms, mountains for hiking, and yes, millions of micro-greens!  We are just as big in the belly and appetite as everyone else (we like to pretend we're not though!).

All it takes is a good excuse to let go and there may be none better than cheesecake.  Pair that with a good dose of pregnancy and well - you're set for an afternoon of fab gal party binging (like I was lucky enough to partake in just a few weeks back).

Corte Madera's Cheesecake Factory is a Midwest phenomenon gone big time on the coast.  Not even sure if they originated in the Midwest, but somehow my memories of first eating this divinely bad for me treat was was right there, in Kansas City. There was hardly a seat empty, or a plate finished for that matter in this restaurant of over sized, gargantuan servings (quite frankly, tasty treats!), even though we were smack in the middle of Marin county this time!

Having sampled most of the cheesecake menu (a preggy tradition with my gal pal Mellie), I can say that this place, though large, is doing fine on production. Yum-a-roonskie my friends.

So, call me a waist expander, call me a Californian, but whatever you do, call a spade a spade.  I am an American - small portions are for wimps.

Taste of Petaluma is Back!

Rarely has such a small town event exploded with such gusto as Petaluma's own Taste of Petaluma.  Inspired and designed by the ever busy fund raising guru Laura Sunday, and all in support of the Cinnabar Theater, Taste of Petaluma 2008 is set to be bigger and better than anything we've seen yet.

Here's how it works:

You buy your pack of tickets, a whole boatload of them. You tie on your sturdy shoes and your party hat, and begin your own personally guided tour of our historic downtown and newly developed portions of Petaluma. Oh, I almost forgot, you get to eat everything in sight while you do it!

At nearly every dining location in the downtown area you will find handy Taste of Petaluma stops with each chef showing off their finest for you as you travel the town.  It doesn't stop there though, local businesses' like Rex Ace Hardware, Pelican Art Gallery and Copper Works (just to name a few) will be hosting those eateries that are perhaps a bit out of walking reach. 

And..... Because this event has grown so large and is honestly on it's way to the big time, not-so local delights are making appearances as well.  Wineries and beer brewing masters are jumping in on the fun, and can be found at many local shopping hot spots downtown.

So, head on over to the Taste of Petaluma Website for pictures and video of last years event.  And mark your calenders for September 27th 11:30-4:30 as Laura Sunday and crew take over Downtown Petaluma!

www.tasteofpetaluma.org

Dinner In

There's nothing quite like having a chef over for dinner, and when"your" chef happens to work at the ever busy new coastal haunt Nick's Cove, you can bet an everyday family meal will dazzle.

We didn't know this at first as the quietly assertive "August" slid about our kitchen pinching, squeezing and chopping food effortlessly.  We knew the food would be good of course, but leave it to the professional to plate us up restaurant style.

Arugula salad with marinated dried apricots, goat cheese and pine nuts - yum.  Roasted potatoes with a buttery sauce - ooohhh. Chicken in I don't know what, but it was good! And a perfectly cooked artichoke with Parsley Aoili - oh yes.

What a true treat to get treated at home, and with friends. All served up with some Syrah and the hopes of a movie night, this was a California dinner we relished.

Lemon Parsley Aoili

1 cup good store bought mayo
1 lemon
1 small bunch parsley
1 clove fresh garlic

Finely mince garlic and rough chop parsley.  In a small bowl combine mayo, parsley and garlic. Stir to combine.  Zest 1/2 lemon into mayo and mix. Add juice from lemon and stir.  Serve as dip for artichokes or with potatoes.

Letting Go...

It was my first "real" catering job.  Ok, I have catered before, but this one, this was my own. I owe everything to my dear boss and friend for all she has taught me about the world of catering, but today wasn't about tutelage, today was a bit of wing stretching freedom - or it was supposed to be.

A family friend of a friend of a friend needed some help getting a family reunion on budget. Dozen of folks were flying in from the Midwest to take part in some sunny (and not so humid) California summer weather at Morton's Warm Springs in Sonoma. Would I do it?

"Heck yes I will!" I said without blinking.

So the plan was set. BBQ chicken, Tri-tip Skewers with chimichurri and buttery corn on the cob. Easy enough. The only problem so far, would the Midwesterners know what Chimichurri is?

And then the weeks and days drew closer.  The materials were being gathered, platters washed and stacked, numbers confirmed.  I stopped in to the doc for a check-up on my ever expanding midsection.

Due to some untimely side affects of pregnancy, and totally against my will, I was sidelined, benched, "Couched!" within the course of an afternoon. "What the %#$*?" I thought, sometimes out loud for most of this last week.

It is not easy, thats for sure, but sometimes no matter how you've planned or practiced or prepped, letting go is the best answer. (I did not arrive at this answer is such an effortless manner as I have written here - believe you me).

Today I let go.

Ironic really, my wings were set to spread, the take off in sight, and what I had to do, what was best for me, and baby, and really my whole family (not to mention the 70 hungry people awaiting their BBQ  chicken) was to sit down and watch this catering job fly away on its own four wheels.

And so it was. With superb helpers sweeping in to skewer meat, chop for chimichurri, and slather chicken,  this job would go off without a hitch and without me. 

I can't say that I have totally swept this one under the mental rug, not sure I will. But, I did sit tight and horizontal and am slowly digesting that the world can move forward without my control. I'm learning to let go and I think it's a good thing.
The guests were thrilled, the food a winner, and the chimichurri? Not the biggest seller, but we tried.

Now, who's going to rub my feet? I'm exhausted.

It's already July!
Summer has swept across the faces of children everywhere and like it or not, summer excursions will be over within the blink of an eye.

Leave to Marin county residents to take the "rustic" out of a summer getaway and wrap up summer with a sinfully easy pre-made treat. Yes folks this is non-other than a homemade and gourmet tailored s'more - to go!

In the catering business you are bound to run into just about every kind of request, but sometimes you have to stop and pause - "S'mores?"

Huh? I guess it might just be me, but I always thought half the fun of s'mores was making them. Never mind, we aim to please and at a recent oyster filled BBQ, individual s'mores, pre-roasted and wrapped in gold foil (of course) were on the menu for that days tasty sweet treat.

These little gems were delivered without a server to help them along. Hopefully someone thought to give them a quick re-warming in the coals so that all that chocolate could drip lusciously onto the pristine fingers of those party goers.

Ants in my "pans"

This has been a record dry year in California. Plants and lawns are struggling to survive, swimming pools are swamped, and even the everyday garden ant is seeking refuge where possible.
As someone who lives in her kitchen sometimes, the threat of ants can be overwhelming.
As I turned on my handy lap-top two days ago, ready to set about blogging (of course) I noticed a gentle little tickle on my hand.
"Hmm.. an ant," I thought, "What's he doing here?"
I proceeded to type, catching up on overnight emails, considering what tasty food to blog about here. Another tickle, just a slight one.
"Oh, another ant?" I pondered this second visitor and promptly lifted my computer, hoping they weren't all over my dining room table. No, no ants on the table, phew!
I typed on for a minute, wondering if the kitchen had ants, after all, two were on my hand, maybe they followed me from the stove?
I looked around, not too bad!
"What's that!!!" I screeched as my liquid computer screen seemed to come to life.
"Is that...is that...is that really a colony of ants crawling across my blogging screen?"
And it was. Yes, as disgusting as that is, dozens of ants were literally erupting from between the keys on my computer and scurrying back and forth, all over. "ewww......." as a good pal pointed out.
Oh come on, tell me you've never enjoyed a little treat whilst tip-tapping away at the computer? Are you so perfect? Well I am sure your children have never eaten in the car either (weirdo!).
Too bad for the ants though, as this aged lap top gets awfully hot within very little time. They were forced to move on a rapid pace (set safely on the porch).
 And, on the bright side, maybe my computer is just a little cleaner inside? Maybe.

Enough Already!

California continues to be ravaged by firs this week.  From the southern Santa Barbara coastal areas to the northern reaches of this sunny and heat soaked state, Mother Nature has taken out her anger and decided to take back her land - by force.

It is one thing to sit and watch from the comfort of my suburban kitchen, as other areas go literally up in flames. "Oh it's awful," you hear yourself say as you watch the evening news, stirring a pot of jam. But really, have I been personally affected? No, not until today.

Many of my readers may know how dear and near I hold Camp Okizu to my heart.  A summer camp for children with cancer and perhaps most importantly their siblings, it is a place of over abounding joy year after year.

For decades camp found home where they could. A non-profit and free camp, they borrowed from the girl scouts, and other rustic locales. Until 8 years ago when they had raised enough money, and with the help of California's P.G & E, purchased land (with three lovely lakes) just north of Oroville in Berry Creek. 

It was a dream come true. A classic summertime camp sprang forth with enough room now for as many children as wanted to come.

Yesterday, 150 of those children were evacuated as the Butte county fires have moved within 2 miles of our beautiful camp and too close to feel safe.

Enough already. These are kids who need a break from the stress of everyday life. Camp needs a break. I'm praying for rain (but not holding my breath). Fire is one of Mother Nature's ways of helping the land thrive, I wish though, just this once, that she might give us a free pass.

Here is to hoping that all of these children return home safe and sound, and that camp too is safe and sound for next years summer!

Plum Crazy!

I am the recipient of not one friends but, three friends beautiful and might I add delicious plums this week.  The last batch was delivered to my door step in the heat while I was away, and I think they may have acquired quite the sugar content levels while cooking on the front step.

What does all this mean? Jam, and lots of it.

Yes the thermometer is due to reach the triple digits today, and yes, we have recently been invaded by an army of uninvited ants which we are furiously relocating,  but the plums are calling.
Look for more coming soon from the sticky, hot and just plain crazy Courtway kitchen.

Underwood Bar & Bistro, Graton

Though Petaluma does serve up it's fair share of seductive eateries, sometimes an adventure is in order for a Wine Country feast fit for a king, or a Queen, as the case may be.

The tiny hamlet of Graton, sits along hwy 116 just north of Sebastapol unsuspectingly serving up a dining hot spot along it's narrow main street.

The Underwood Bar and Bistro, 9113 Graton Road, is a safari like outpost in Sonoma's far reaches.  With a retro 1930's atmosphere at the bar and lux leather booths beckoning quieter diners to the far corners, nothing but the prickly service is worth passing up.

Hosting a menu of Tapas and Small plates, clearly the bar is a must-do for locals and tourists.  In fact it's rumored that the Underwood is quite the meeting place on a weekend evening. A good place for exotic cocktails and plenty of food, one could dwindle away hours sipping and flirting the bar and it's visitors.

Like I said, our server was far too sour for my tastes, but as it was a birthday celebration, we tried to carry on without her scumming up our dinner. 

I took in the Roasted Beets with endive, walnuts and feta (and I was wearing a white shirt, $8.5). The Goat Cheese and Caramelized Onion Tart ($11.5) another shared treat, and the Pizzetta with Serrano Ham, arugala, Manchego Cheese and egg ($11.5) - a bit too reminiscent of an American breakfast but intriguing all the same.

Specials ranged from Coriander Crusted Dayboat Scallops with pork fried rice ($24.5) to the Madras Curry Chicken & Basmati Rice Soup, full of cilantro and lemon zest ($6.5).

All in all, a not too out of the way trip (if you carpool) for a fun evening in a off the beaten path hideaway. Similar but smaller than the Buckeye Roadhouse in Main County, this masculine eatery will surely be visited again soon.
* When we go back you can bet we will go through all the necessary arrangements to avoid the not so happy with her job waitress who almost had us up and out in a hurry. Honestly, at $24 a plate, a smile is an expected accompaniment.

Underwood Bar & Bistro 9113 Graton Road, Graton.

(707) 823-7023