2011 Smith-Roberts Holiday Party Summary

What a great time!!! Thank you for sharing it with us! I’m moving very slowly today as I expect are Becky, Dan, Karen, and Stacy. Without them this party would not  be possible! And THANK YOU for your continued support for local non-profits. We raised $1910.00 for Classrooms to Crayons. This raises our 2011 total contributions to $3,865 and our total contributions (since we started this in 2008) to $12,461.00. We really appreciate that you give what you can. Special thanks to Elizabeth Wiley and The Meadowlark Restaurant for donating the Portobello Mushrooms. The menu is available at noumena12dining.blogspot.com. And now for the interesting part…the SUMMARY. Attendees: 117 (at least the best I could recount this morning) Consumed: 10 lbs of skirt steak, 9 lbs pork, 6 lbs Chocolate...

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2011 Smith-Roberts Holiday Party Menu

Thyme Gougères Smoked Salmon Tarts Sun-Dried Tomato and Pesto Torta Stilton and Quince Jam Puff Pastries Tiropoitas – Cheese stuffed filo dough Okay, I admit that I did not make these but thanks to Olive, an Urban Dive for making them for me. Party Squares Spicy Grilled Shrimp Italian Sausage Dip Grandma’s Olive Chip Dip Mango Chutney Dip Jerk Pork with Cranberry Chutney Korean Barbecued Skirt Steak Korean Barbecued Portobello Mushrooms – use the marinade for the Skirt Steak Brussels Sprout Slaw Sweet Potato Salad with Orange-Maple Dressing – why roast your own sweet potatoes when you can buy them in packages? Wild Rice and...

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Brussels Spout Slaw

This recipe was provided by Olive, an Urban Dive. Brussels Sprouts – did you know that you can buy these already shaved at DLM?! Romaine Lettuce Grated carrots & radishes Quarter & blanch Brussels Sprouts (I steamed the pre-shaved sprouts in the oven) Dressing (no there were no measurements): Pesto Sour Cream Greek Yogurt Whole Grain Mustard Lemon Juice Mix dressing and toss with all Slaw ingredients....

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Party Squares

1/2 cup Mayonnaise 1/2 cup Grated Parmesan Cheese 1-2 small shallots Pepperidge Farm Pumpernickel or Rye Party Bread Mix together. Spread over party bread. Bake at 350 degrees until brown....

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Smoked Salmon Tarts

Based on a recipe from Epicurious…but why make your own pastry when you can buy Filo Shells? For filling 1/4 cup finely diced red onion 2 teaspoons fresh lemon juice 3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups) 1 tablespoon sour cream at room temperature 1/2 tablespoon unsalted butter, melted 1 teaspoon finely grated fresh lemon zest 1/4 teaspoon black pepper Make filling. Fill shells. Top with salmon roe (caviar). Simple, easy, no “cooking.” Read More http://www.epicurious.com/recipes/food/views/Smoked-Salmon-Barquettes-107404#ixzz1guv4f3Qs...

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Holmes Family Thanksgiving Menu

It was a well received non-traditional Thanksgiving menu…already working on next year’s menu… John’s Grilled Turkey (brine and grill with hickory chips – it’s that easy) Organic Greens Salad (from our CSA) with Orange Sesame Dressing Macaroni and Cheese Yukon Gold and Sweet Potato Gratin Spiced Carrots with Sherry and Citrus Green Beans with Miso (forgot the almonds) Pecan, Bourbon, and Butterscotch Bread Pudding...

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Ciroc Sunset

Trying a new cocktail tonight… DRINK INGREDIENTS: 1½ oz. CÎROC Vodka ¾ oz. pineapple juice 1 oz. cranberry juice Splash of triple sec DIRECTIONS: 1. Shake ingredients over ice. 2. Strain into a champagne flute. 3. Top with champagne and garnish with a lemon twist. 4. Rim glass with lemon sugar. http://www.ciroc.com/mixology/drinks/sunset...

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Dayton Visual Arts Center Artists Palate Menu

Join us for  the work of Julie Anderson and Lizabeth Whipps, two artists who paint still life gems that focus on slightly odd but meaningful objects. Whether of matchsticks or cicadas, wishbones or stacked rocks, their gorgeous little paintings capture a quirky urban sensibility. Mushroom Puffs Spinach Bites Korean BBQ Skirt Steak Korean BBQ Portabello Mushrooms Wild Rice Salad Brussels Sprouts Blue Cheese Cole Slaw John's Soba Noodles Sweet Potato Salad with Orange-Maple Dressing Something sweet and delicious for desse...

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Grandma’s Curry

Rumor has it that my Grandmother got this recipe from Ladies Home Journal or Good Housekeeping or one of the magazines in the 50’s/60’s. This is by NO means authentic…but it is a good use of leftovers and is incredibly quick to make. I have made my own improvements…such as substituting Coconut Milk for regular milk…which will also work but I prefer the texture and creaminess that you get with the coconut milk. Don’t tell my family though…they apparently hate coconut milk…but love my curry! 3 T butter 3 T flour 1 c Chicken Stock 1 c Coconut Milk 1 T Curry Powder (we prefer Hot Curry Powder; and you can be as generous as you like) 3 c Chicken (cooked) 1/2 t salt Mix butter and flour in sauce pan to make a roux. Stir in curry, chicken stock and milk until smooth. Add chicken....

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Easy, Elegant Sunday Dinner

I remember the days before I found Christopher Ranch. Buying garlic and ginger to have on hand, only to go use it and find it wasn’t good anymore. The time spent peeling, chopping, and crushing. This menu is simple, easy and elegant enough to serve to guests. Pan-Seared Tuna with Ginger-Shiitake Cream Sauce Salad with Orange-Sesame Dressing Fettucine Alfredo (athough, if we hadn’t already had rice 2 of the last 3 meals, I would have done a Jasmine rice) Served with 2008 Pine Ridge Chardonnay Dijon Clones...

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Easy, Elegant Sunday Dinner

I remember the days before I found Christopher Ranch. Buying garlic and ginger to have on hand, only to go use it and find it wasn’t good anymore. The time spent peeling, chopping, and crushing. This menu is simple, easy and elegant enough to serve to guests. Pan-Seared Tuna with Ginger-Shiitake Cream Sauce Salad with Orange-Sesame Dressing Fettucine Alfredo (athough, if we hadn’t already had rice 2 of the last 3 meals, I would have done a Jasmine rice) Served with 2008 Pine Ridge Chardonnay Dijon Clones...

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Sesame-Orange Dressing

1 cup orange juice 1 teaspoon honey 2 teaspoons sesame oil 1 tablespoon soy sauce 2 tablespoons rice wine vinegar 1/4 cup water 1 teaspoon hot red pepper sauce (optional) 1 shallot, chopped 2 teaspoons grated fresh ginger Cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator. Read More http://www.epicurious.com/recipes/food/views/Firecracker-Spinach-Salad-with-Orange-Sesame-Dressing-235683#ixzz1WMxSSQpd...

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Pan-Seared Tuna with Ginger-Mushroom Cream Sauce

This recipe was adapted from epicurious.com. Personally, I don’t know why anyone uses green onion when shallots are so much more interesting. 6 6-ounce tuna steaks, each about 1 inch thick 2 tablespoons peanut oil 3 tablespoons butter 1/3 cup thinly sliced shallots 1/4 cup chopped cilantro 2 tablespoons finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 ounces fresh shiitake mushrooms, stemmed, caps sliced (or mixed wild mushroom blend) 6 tablespoons soy sauce 1 1/2 cups whipping cream 3 tablespoons fresh lime juice Lime wedges (optional) Fresh cilantro sprigs (optional) Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down,...

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Pan-Seared Tuna with Ginger-Mushroom Cream Sauce

This recipe was adapted from epicurious.com. Personally, I don’t know why anyone uses green onion when shallots are so much more interesting. 6 6-ounce tuna steaks, each about 1 inch thick 2 tablespoons peanut oil 3 tablespoons butter 1/3 cup thinly sliced shallots 1/4 cup chopped cilantro 2 tablespoons finely chopped peeled fresh ginger 4 garlic cloves, chopped 8 ounces fresh shiitake mushrooms, stemmed, caps sliced (or mixed wild mushroom blend) 6 tablespoons soy sauce 1 1/2 cups whipping cream 3 tablespoons fresh lime juice Lime wedges (optional) Fresh cilantro sprigs (optional) Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down,...

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It’s a dinner…so it must be a party!

So I had drinks earlier this week with a woman from work. I’m sure this will frighten some of you but we really could have been separated at birth! So I decided to have a dinner party and introduce Darcy and her husband Matt to some of our friends. You can only imagine the chaos that will ensue. Champagne with St. Helena Olive Oil Company  BALSAMIC VINEGAR Methode Tradizionale (19 year old) Summer Corn Chowder Roasted Lemongrass Chicken Coconut Lime Rice Grilled Summer Vegetables 2005 Dutch Henry Argos Hillside Cheese Course (Mt. Tam, Manchego, Covadonga Spanish Blue) Blueberry- Lime Parfait 2009 Mill Creek Vineyards Gewürztraminer Estate 1995 Dolce Winery Late Harvest...

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Improved Summer Corn Chowder

We’ve had lots of corn in our veggie box from our Fulton Farms Community Sustainable Agriculture (CSA) box. They have some of the best corn around but I was looking for something different than grilled corn-on-the-cob. Plus I need something that I could serve to 10 dinner guests. I found a recipe for Summer Corn Chowder with Scallions, Bacon & Potatoes on Fine Cooking that looked good but the reviews were mixed. The changes I made were a hit with my dinner guests. The original recipe calls for jalapeno peppers which I’m not a big fan of…they really don’t seem to add all that much flavor or heat. So I substituted chipotle peppers in adobo sauce. John isn’t a fan of scallions so I substituted shallots. When making this for your vegetarian friends, I cook that bacon separately so that...

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Max’s Miso-Glazed Tenderloin of Beef

This recipe comes from Too Hot To Touch by Louisa Edwards.  Unfortunately, this recipe doesn’t appear on her website yet. I was especially excited by this recipe because I am a big fan of Yuzu!! Ann’s Variation We prefer many other cuts of beef to tenderloin. Hanger steak is one of our favorites because of the taste and price. We also prefer grilling to roasting. Use the same approach – get a good searing on the outside of the beef before adding the first coating of glaze. 2-1/2 lb beef tenderloin 1 T butter 1 T neutral oil (like grapeseed or canola) For the glaze: 2 T Toasted sesame oil 1 T Yuzu juice 2 t ginger...

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2011 Summer Restaurant Week Dayton–Saturday

I love having my own personal bartender!! Starting the evening with a Blueberry Gimlet (based on the great one he had at Meadowlark this week). Dining tonight at The Firefly Building with friends – so not a restaurant at all tonight. Turns out we will have 11 for “family” dinner…wishing I had called Becky or Karen. Oh well, Ellen will be here…she loves to clean my kitchen. Tonight’s menu: Cook’s Illustrated “Best Grilled Chicken” Blue Cheese Crusted Tomatoes Cucumber, Tomato and PIneapple Salad with Asian Dressing Macaroni and Cheese Grilled zucchini with Citrus Salt Ooops…can you tell I’m cleaning out the refrigerator of my CSA vegetables? Oh and some wine…yet to be determined....

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2011 Summer Restaurant Week Dayton–Friday

It is David’s turn to decide on tonight’s restaurant week restaurant…so we trek off to The Winds. It always seems so far away to me…but heck, David drives from Middletown so what do I have to complain about. Deciding on dinner is a hard choice. The Winds is offering both their regular menu and their restaurant week menu. Our waiter complicates things by pointing out the Figs, Pigs and Goats appetizer. I was momentarily sidetracked from the restaurant week menu by the Game Hen Limoncello but David and I decide to come back next week for that. (Yes, John will once again be traveling the globe – his loss.) We are all adults…we can handle this. We opt to have the restaurant week menu PLUS the FPG appetizer. Figs stuffed with goat cheese wrapped in peppered bacon…SCORE! In addition to the restaurant...

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2011 Summer Restaurant Week Dayton–Thursday

Restaurant week is not complete without a trip to Meadowlark. This is their first restaurant week  at the new location. Meadowlark, like Savona, is only offering the special menu…no ordering off of the regular menu this week. Don’t let that scare you as you won’t be disappointed. For $25.11, you get four (4) courses and a choice from four (4) different entrees. The new location offers a full bar. While waiting for our table, Linda and I ordered the special Watermelon Punch. A refreshing beverage that is guaranteed to sneak up on you if you fall into the trap of drinking it like water. David and John had the Blueberry Gimlet…which John is going to attempt to recreate for me at home…it was so good! Paul opted for a simple Watershed Gin and Tonic. The first course offered is the Portabello...

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2011 Summer Restaurant Week Dayton–Wednesday

Coco’s was our restaurant of choice Wednesday. John joined David and I. Ashley took great care of us and highly recommended the Barbera on the wine list which was very nice. Funny thing about this meal is that we each had the exact same thing. Well, John and I shared our meal…so David had none of my leftovers tonight. More blueberries were on the menu with the Local blueberries served on mesclun greens topped with whipped Brie cheese, Captain Morgan spiced cashews and house blueberry balsamic vinaigrette. If you have had whipped brie cheese…you really need to try it. Our entrée was the Char-grilled 4oz center cut with BBQ spice, melted bleu cheese, drizzled with a Worcestershire syrup and cabernet reduction and tobacco onions, served with a chive potato cake. And who could resist the House...

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2011 Summer Restaurant Week Dayton –Tuesday

Everyone needs a friend who is a human garbage disposal. I’m lucky enough to have one! When John and I eat out, we will typically share a meal. The advantage is that it allows us to also enjoy an appetizer, salad, and/or dessert which we wouldn’t be able to do if we each ate a full meal. Unfortunately, John travels a lot…leaving me faced with having to eat an entire meal myself…or have lunch with David. Now what you need to know about David is that he is younger and has a metabolism that I would kill for. David can share and appetizer, eat his salad, and entrée, and still share dessert. And he still has room to finish what is left of my meal. That was never more evident than Tuesday night at The Oakwood Club. BTW, this was David’s first visit to the Dayton landmark. We each ordered from...

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2011 Summer Restaurant Week Dayton – Monday

As part of full disclosure, readers need to know that I have a love/hate relationship with restaurant week. I love it because some restaurants do very creative things. I hate it because people who don’t normally dine out are in restaurants seeking “deals.” Just before I left work, I checked the list of participating restaurants…I so didn’t want to go home and prepare something for myself. In the fine print, I found that Savona, which is not normally open on Mondays, was open tonight. It occurs to me that maybe they won’t be as crowded if people aren’t expecting them to be open. Adding to Savona’s troubles is that the City of Centerville has major construction going on and you can only reach them if you are south-bound on South Main Street. This all works to MY advantage…and it is all about...

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Out of the Fire Cafe

What a great find! Seriously recommend reservations. And it is byob (iso it possible that PA has crazier liquor laws than Ohio?) Chef prepared us pan seared scallops with a mango chutney and snow pea sprouts dressed in a champagne vinaigrette. We shared two entrees: Pan roasted wild striped bass with vine ripened local hot house tomatoes, crispy zucchini and yellow squash, sun dried tomatoes, saffron saioli, basil pesto Spiced rum barbecue glazed pork shank: smoked white cheddar grits, chorizo sausage, sauteed sweet corn, crispy mustard greens With a 2009 Gopfrich Zinfandel Finished with Pineapple Upside Down cake: spiced rum sauce, blood orange...

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2011 Fireworks Party Recap

Thank you for making another party successful! We had a great time visiting with friends and meeting new people…and our generous friends raised $1800.00 for CultureWorks. That’s a lot of toilet paper in the theater! Special thanks to John who worked tirelessly behind the bar all night and truly earned his cocktail geek badge. The big hit was his Ginger Beer Mojito…enough of them to go through 4.5 liters of rum being consumed. In addition, we went through 3 cases of beer and 21 bottles of wine. And as usual, Becky and Sharon  made sure everyone was well taken care of. The menu and recipes are available at noumena12dining.blogspot.com. Thanks...

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2011 Fireworks Celebration Menu

Igel’s Onion Dip Mango Chutney Cheese Dip Meadowlark Meatballs Grilled Ginger-Soy Marinated Skirt Steak Grilled Korean BBQ Portabella Mushrooms Grilled Asparagus & Onions with Balsamic & Blue Cheese Blue Cheese Cole Slaw “Everything But the Kitchen Sink” Orzo Salad Cheddar Macaroni and Cheese – The Kids Version Chipotle Macaroni and Cheese – Definitely for Adults Orange Cucumber Salad with Sundried Tomato Dressing Apple-Pear Salad with Lemon-Poppy Seed Dressing Lemon Pound Cake with Balsamic-Macerated Berries with Basil...

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2011 Fireworks Celebration Menu

Igel’s Onion Dip Mango Chutney Cheese Dip Meatballs Grilled Ginger-Soy Marinated Skirt Steak Grilled Korean BBQ Portabella Mushrooms Grilled Asparagus & Onions with Balsamic & Blue Cheese Blue Cheese Cole Slaw “Everything But the Kitchen Sink” Orzo Salad Cheddar Macaroni and Cheese – The Kids Version Chipotle Macaroni and Cheese – Definitely for Adults Orange Cucumber Salad with Sundried Tomato Dressing Apple-Pear Salad with Lemon-Poppy Seed Dressing Lemon Pound Cake with Balsamic-Macerated Berries with Ba...

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Igel’s Vidalia Onion Dip Recipe

3 cups chopped vidalia onions 3 cups shredded good quality Swiss Cheese (we use Emmenthal Swiss Cheese - we buy it at Sam's or Kroger's- it comes in a square) You need about 3/4 of a pound of the Swiss Cheese. 2 1/2 cups Hellmann's mayonnaise (the regular - do NOT use low fat kind) Garlic salt to taste - just a good shake full Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with Frito corn chips - Scoops....

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Igel’s Vidalia Onion Dip Recipe

3 cups chopped vidalia onions 3 cups shredded good quality Swiss Cheese (we use Emmenthal Swiss Cheese - we buy it at Sam's or Kroger's- it comes in a square) You need about 3/4 of a pound of the Swiss Cheese. 2 1/2 cups Hellmann's mayonnaise (the regular - do NOT use low fat kind) Garlic salt to taste - just a good shake full Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with Frito corn chips - Scoops....

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John’s Ginger Beer Mojito

Normally, I’m not a huge fan of Mojitos…they are generally too sweet. But this is a beverage to enjoy on a hot summer day. WARNING: They sneak up on you…I try to limit myself to no more than 2! 2 oz Rum (we prefer Mount Gay Silver) 3/4 oz Lime Juice Bermuda-style Ginger Beer Mint 10.5 oz glass Muddle the mint in a glass. Add the rum and lime juice. Fill with ice or use one of David’s homemade ice chards. Top with Ginger Beer. Stir gently. ENJOY!!!...

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The weekend was just too short…

It was a busy weekend…John’s birthday, Dad’s 75th birthday party…I don’t want it to end yet. But I also don’t want to spend the entire Sunday evening cooking. This menu was quick and easy. Roasted Lemongrass Chicken This chicken is definitely worth fixing for yourself or guest Yellow Rice Not sure I’d bother with this again… CSA Greens with Sesame Soy Dressing 2009 Mill Creek Vineyards Gewürztraminer Estate...

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Roasted Lemongrass Chicken

Easy! Definitely worth serving to guests. Prep for the  marinade and sauce can be done ahead; finish is quick. We didn’t even bother to strain the sauce as the recipe suggests. And double the sauce. It is as good on the rice as it is on the chicken. Makes 4 servings. Original Recipe and photo from Epicurious.com 1/4 cup plus 1 tablespoon canola oil or vegetable oil 5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided 2 tablespoons sugar, divided 2 tablespoons chopped shallot 2 tablespoons oyster sauce*  4 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped...

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Watermelon Caipirinha

I think I’m craving watermelon. I found this recipe through a Fine Cooking blog post from No Recipes. This recipe for Watermelon Caiprinha looks like it will be perfect for our Fireworks party. Photo is the view of the 2009 City of Dayton fireworks from our deck....

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Watermelon Blush

Adding this to Johns’ cocktail list…thank you Fine Cooking! Doesn’t that look refreshing. Wonder how much longer before our CSA starts delivering watermelon??? I’ll be adjusting this recipe so it can be made by the pitcher. by Samantha Seneviratne Made with St-Germain, an elderflower liqueur, this summery drink is sweet, with a light effervescence. Serves 1 1/2 cup watermelon chunks, seeded if necessary 1/2 fl. oz. (1 Tbs.) St-Germain 2 dashes Peychaud’s bitters Prosecco Purée the watermelon in a food processor until smooth; strain. You should have 2 fl. oz (1/4 cup) juice. Pour the watermelon juice, St-Germain, and bitters into...

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Flavored Water–Make It Yourself

I’m not usually much of a fan of flavored water. But these got my attention – they look so refreshing! Watermelon-Basil Water Cucumber-Mint Water Blackberry-Sage Water Photos by Scott Phillips...

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Steamed Mussels with Chorizo, Smoked Paprika, and Garlicky Croutons

On my list of things to try from Fine Cooking -- one of my favorite magazines! by Dawn Yanagihara-Mitchell Just 30 minutes to a delicious dinner party dish. The chorizo and mussels cook together, creating a briny, smoky broth that begs to be sopped up with garlic toast. Add a salad and you’re done.Serves 4 5 Tbs. extra-virgin olive oil 6 cloves garlic, 2 minced and 4 thinly sliced 1 small yellow onion, thinly sliced Kosher salt 3/4 tsp. smoked sweet paprika 1 cup seeded and diced fresh tomato or one 14-1/2-oz. can diced tomatoes, drained 1 cup dry white wine 6 oz. Spanish-style chorizo, cut into 3/8-inch pieces (1-1/4...

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Rainy Sunday Dinner

Picked up some Wild Snapper at Jungle Jim’s and topped it with some Spicy Soy Glaze In a non-stick skillet heat 1/2 teaspoon oil over moderately high heat until hot but not smoking and sauté 2 fillets, skin sides down, pressing on fish with a metal spatula to help skin brown evenly, until skin is golden brown, about 1 minute. With spatula turn fillets over and sauté until golden, about 30 seconds more. Transfer fillets, skin sides up, to a non-stick baking pan and sauté remaining 2 fillets in 1/2 teaspoon oil in same manner. Bake fish in middle of oven until just cooked through, about 3 minutes. Read More http://www.epicurious.com/recipes/food/views/Red-Snapper-with-Spicy-Soy-Glaze-on-Sauteed-Vegetables-and-Sweet-Potatoes-14713#ixzz1MTHJK7EK Braised Baby Bok Choy Drinking 2008 Pine...

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Spicy Soy Glaze

Great on Red Snapper. Expect that it would also work on Cod and probably Pork. 1/2 pound shallots (about 5 large) 1/2 teaspoon vegetable oil 1/2 cup soy sauce 1/4 cup water 3 tablespoons sugar 2 tablespoons plum or apricot jam 1 tablespoon finely grated peeled fresh gingerroot 2 teaspoons minced garlic 1/8 teaspoon ground allspice 1/4 teaspoon dried hot red pepper flakes 1 tablespoon fresh lime juice 1/2 teaspoon freshly grated lime zest Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20...

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Braised Baby Bok Choy

From epicurious.com 1 cup chicken broth 3 tablespoons unsalted butter 3/4 lb baby bok choy, trimmed 1/2 teaspoon Asian sesame oil Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy. Read More http://www.epicurious.com/recipes/food/views/Braised-Baby-Bok-Choy-103970#ixzz1MSf3WT7D...

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Ginger Beer Mojito Friday

John is experimenting with a Ginger Beer Mojito recipe. Tonight’s Menu: Peruvian Roast Chicken with Garlic and LimeRice and Lentil Salad with Orange and Dried Cherries Read More http://www.epicurious.com/recipes/food/views/Rice-and-Lentil-Salad-with-Orange-and-Dried-Cherries-103197#ixzz1LbrWqnkO Grilled Carrots with Honey Glaze Coat carrots with olive oil and salt. Grill. Toss with Honey Glaze. YUMMY! Honey Glaze 1 1/2 tablespoons butter 1 1/2 tablespoons honey 1 teaspoon balsamic vinegar Read More http://www.epicurious.com/recipes/food/views/Honey-Glazed-Roasted-Carrots-and-Parsnips-233404#ixzz1LbsYC...

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Chinese Sesame Greens

2 cloves garlic, minced or 2 stalks green garlic, chopped 1 pound greens 2 teaspoons sesame seed oil 2 tablespoons water 1 teaspoon soy sauce 2 teaspoons toasted sesame seeds salt and pepper, as desired Mince the garlic cloves. Wash the greens and shake them over the sink. They should remain a little wet. Remove and discard the stems from them and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock. Heat the sesame oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and saute for about 20 seconds. Add the greens and water to the garlic and oil, and cover the skillet. After 1 minute, stir them, then re-cover. After 1-2 more minutes, when the greens are wilted, stir in the soy sauce and sesame seeds. If desired,...

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Passport Day 2: Seghesio

Seghesio was the perfect ending to Passport. The Big Easy came to life with music by Andre Thierry & Zydeco Magic. And somebody else joined the wine club! Randy is getting into dancing to the music! Seghesio was also a beautiful setting and just down the street from our hotel! Plus a tasting room full of interesting wines: 2010 Arneis, 2009 Costiera Pinot Noir, 2009 Home Ranch Zinfandel, 2009 Rockpile Zinfandel, 2005 Diognigia     Tasso Shrimp Fettuccini 2008 Sangiovese 2009 Barbera Seafood Gumbo with Andouille Sausage 2007 Home Ranch Petite Sirah 2008 Omaggio Cajun Barbecued Ribs 2009 Sonoma Zinfandel ...

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Passport Day 2: Truett-Hurst

In 2010, Truett-Hurst was one of our great finds…however, we were a little disappointed in 2011. One of the appeals is their barrel tasting. Luci Zinfandel Red Rooster Zinfandel Black Sheep Pinot Noir White Sheep Pinot Noir Last year we were enamored with the Zinfandel futures…this year we were more impressed by the Pinot Noir. The Beef Brisket Sandwich being served was VERY nice!...

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Passport Day 2: Fritz

Okay…Fritz was a bit of a disappointment but I think it was because we were hoping to have the Salt Side Down chocolates again this year. It was also hot and the wine and food were all being served in the sun. And the fact that only small quantities of food were being brought out at a time meant you were likely in the heat waiting for the food with wine that was sitting in the sun. I did pick up some of the (not yet released) 2010 Rose and the 2009 Vino Valpredo White from the tasting room. Chardonnay with Turkey Kababs Dry Creek Valley Syrah with Wild Boar Ragout Dry Creek Valley Estate Reserve Zinfandel with Buffalo Tri Tip Skewers...

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Passport Day 2: Dutcher Crossing

The great thing about Passport is that you get to experience a lot of different wineries…and you get to experience the wines with food. I have proof that I was here…but what I remember most is the food…I remember very little about the wines. Food was prepared by Preferred Sonoma Caterers. 2009 Sauvignon Blanc Coconut Prawn Cones with Mango Chili Sauce 2008 Stuhlmuller Vineyard Chardonnay, Alexander Valley Honey Roasted Apricots, Cowgirl Creamery Fromage Blanc 2007 Proprietor’s Reserve Cabernet Sauvignon Lamb and Rosemary Focaccia Split Top with Cumin Onion Chutney 2006 Port Frozen Chocolate Port Whoopie Pies...

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Honey Roasted Apricots

Recipe by Preferred Sonoma Caterers 1 pound Apricots (pitted and quartered) 1/4 cup Olive Oil 1 pinch Salt and Pepper 1/2 cup Honey Place apricots in a baking pan with sides. Drizzle with olive oil and roll until well coated. Sprinkle with salt and pepper. Bake 8 to 10 minutes. Remove from oven, add honey. Serve over Fromage Blanc with toasted crostinis....

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Passport Day 2: Ferrari-Carano

Another repeat favorite is Ferrari-Carano…not just because of their great wines and food but because the grounds are so beautiful as well. One of the nice things about the passport event is that you get a mini tour of the winery as well taking you through the tank room, barrel room and the underground cellar. The Chardonnay was one of the great finds of the weekend. 2010 Bella Luce, Sonoma County, White Wine Blend Meyer Lemon Cheve Mousse with Pear Chutney 2008 Fiorella Chardonnay, Russian River Valley Orecchiette with Ham and Peas 2008 Merlot, Sonoma County Chicken Cacciatore 2007 Home Ranch Cabernet Sauvignon, Alexander Valley ...

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Passport Day 2: Gopfrich Estate

One of our great new finds of the weekend was the first winery on Day 2. Gopfrich offers both California and Klemmer Family German varietals. Gopfrich Estate wines available for tasting: 2008 Cabernet Sauvignon Reserve Dry Creek Valley, 2009 Syrah Estate Wine, 2009 Cuvee Estate, 2009 Zinfandel, 2009 Merlot, and 2008 Late Harvest Zinfandel. Klemmer Family German wines available for tasting: 2009 Riesling Auslese, 2009 Riesling Spatlese, 2009 Silvaner Spatlese, and the 2009 Huxelrebe Beerenauslese. Rodney and Don picked up the only bottle of Huxelrebe available on Sunday....

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Passport Day 1: Barndiva

After a day of drinking wine, I really want something OTHER than wine. Barndiva has become one of our Passport traditions because of their cocktail selection. I started the night with the Grow a Pear (Spiced Pear Vodka, Domaine de Canton, Luxardo Maraschino, Meyer Lemon Juice) but I think the hit of the evening was Debbie’s requested Mojito (made with Ginger Beer instead of Simple Syrup). John will soon be trying to replicate that at home. Dinner was wonderful as always! We started with Goat Cheese Croquettes for the table and we were able to avoid any fighting. Heirloom Beet & Endive Avocado, Apple, Walnut, Warm Chèvre Bacon Wrapped Gleason Ranch Pork Loin Yukon Gold Potato Purée, Crème de Morel, Spring Favas Delicious!!...

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Passport Day 1: Passalacqua

Passalacqua was our last stop for the day. Wines featured included: 2008 Dry Creeek Barrel Fermented Chardonnay, 2008 Dry Creek Valley Estate Zinfandel, 2007 Dry Creek Valley Old Vine Zinfandel, 2007 Dry Creek Valley Saini Farms Sangiovese, and the 2007 Dry Creek Valley TR Passalacqua Cabernet Sauvignon. The wines were paired with Pizza Margherita with Proscuitto di Parma; Pizza Blanco with Mozzarella, Parmigiano, Ricotta and Arugula; Cheeses from Cowgirl Creamery – Parmigniano Reggiano Organico & Fiore Sardo with Sourdough Baguettes; and Stracciatell Gelato by Massimio. Seven wineries in one day is a lot!!!! And probably one too many....

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Passport Day 1: Quivira

Another winery that John and I discovered years ago. Quivira was a last minute addition to the winery list for the weekend thanks to Gateway to Passport. During Gateway, they were pouring a Sauvignon Blanc – Gewürztraminer blend which was limited release ONLY available at the winery. In addition, John and I picked up some of the very last 2007 Quivira Zinfandel. Yippee!!!...

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Passport Day 1: A. Rafanelli

John and I have been visiting Rafanelli since we first started coming to Dry Creek 20 years ago. A family owned winery known for their Zinfandel, they go all out for Passport Weekend. In addition to the wine from last year, everyone was looking forward to the estate grown olives marinated in the secret family recipe. We tasted both the Cabernet Sauvignon and Zinfandel along with an unbelievable amount of food. Rafanelli is a must visit for Passport weekend....

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Passport Day 1: Michel-Schlumberger

I wanted to visit Michel-Schlumberger because (1) they are organic and (2) because of their sister winery, Humanitas. Humanitas is a unique winery with a very compelling story.  Simply they make wine, sell it, and give the profits to charity!  PERFECT! We tasted the 2010 Michel Schlumberger La Bise Pinot Blanc, 2006 Michel Schlumberger La Source Syrah, and the 2006 Humanitas Gaps’ Crown Pinot Noir....

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Passport Day 1: Lambert Bridge

Everyone was looking forward to our stop at Lambert Bridge and we were not disappointed. Lambert Bridge wines were paired with food from Chef Andrea Mugnaini’s recipes from Discover the Art of Wood Fired Cooking. We are looking forward to Rodney and Don’s wood oven.   2009 Bevill Vineyard Sauvignon Blanc Chilled Thai Chicken Mince in Endive Leaves 2008 Forchini Vineyard Zinfandel Moroccan Spiced Pork Tenderloin with Zinfandel Jelly 2006 Sonoma County Merlot Quattro Fromaggio, Fresh Oregano, Fra’Mani Lardo Pizza Last year, as Club Members John and I “snuck” off to the VIP tasting area. It is hard to sneak in 8 other people. So...

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Passport Day 1: Armida

Next stop was Armida which starts with a heaven and hell barrel tasting. We got stuck in the barrel tasting room not realizing that there was more to taste (and eat) outside. So I’m not sure we really gave them a fair shake. Although, you notice John looks right at hom...

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Passport Day 1: Mill Creek

Our starting winery is Mill Creek. We enjoy being the first guests to arrive because it gives us a chance to talk to Dan and Ann…two of the volunteers who greet us. The theme at Mill Creek is Hawaii and some great deals 35% off a case of wine. Yippee!!!   Our welcome wine was the 2009 Estate Sauvignon Blanc. We also tasted the 2010 Dry Rose, 2007 Reserve Chardonnay, 2006 Kreck Family Zinfandel (Gold Medal Winner), and 2006 “Pocket Corner” Syrah (Gold Medal Winner). We had Huli-Huli Pork, Coconut Prawns with Mango Chutney, Coconut Rice with nuts and peas, and Hawaiian Fruit Skewers with raspberry yogurt dressing. In addition to the Passport...

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Passport Weekend: Gateway to Passport

Gateway to Passport at Charlie Palmer’s Dry Creek Kitchen is the kickoff for the weekend. We didn’t attend this event last year…a mistake we will never make again. The wineries participating were: Dry Creek Vineyards, Rued, Quivera, Pasterick, Williamson, Montemaggiore, West, Pezzi King, Dutcher Crossing, Del Carlo, Mantra, and Truett Hurst. (Photo: John Smith and John Germroth enjoying the sun and a little vino) Charlie Palmer and the staff at Dry Creek Kitchen really outdid themselves. I had about 6 cups of the Wild Mushroom Veloute…and can’t figure out how I missed the Panko and Sesame Crusted Shrimp. TRAY PASSED HORS D’OEUVRES Wild...

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Passport Weekend: Just Getting Geared up

After getting a manicure and pedicure at The Spa @ Hotel Healdsburg, it was off to explore the town before the rest of the Dayton contingent arrived. Lunch at Bistro Ralph, a favorite that John and I love to visit when we are here. Unfortunately, it is not conducive to large groups. We had the special Skate Wing with a Kelley and Young (as in Robert Young) Rose followed by a cheese plate (a hard goat cheese, crottin, and a nice Point Reyes blue). Then it was off to taste wine at a few of the many tasting rooms right in Downtown Healdsburg. First stop, The Wine Shop which is home to the distribution of many small wineries. We were specifically...

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