Month: August 2011 (Page 3 of 4)

Easy Chicken Fried Rice

Another winner recipe from Heidi… “Asian Cuisine is all about being ready to go! Have all of your ingredients lined up in the order in which they are going in the Wok.  The secret is in the preparation – stir frying goes quick!!”

 

Easy Chicken Fried Rice

Serves 4

Ingredients:

  • 3 cups Chicken Breast, Cut into 1 inch cubes
  • 3 Tbsp Vegetable Oil, Divided
  • 1 Medium onion, medium dice
  • 3 Cloves garlic, minced
  • 2 tsp Fresh Ginger, Minced 
  • 2 Tbsp Sesame oil
  • 1 cup Frozen peas and carrots
  • 2 Tbsp  Soy Sauce
  • 1/4 cup Chicken Stock
  • 1 Green onion, cut on the bias (at an angle)
  • 2  Eggs, beaten
  • 3 cups Rice, cooked
  1. Heat a Wok or large non-stick skillet to high heat. Add 2 Tbsp of the oil and add the onion, garlic and ginger. Cook for about a minute. Stirring constantly, add the chicken and cook completely – about 2-3 minutes.
  2. Add the frozen vegetables, soy sauce and chicken stock and rice and cook for another 3-4 minutes.
  3. Finally, add the eggs and cook them thoroughly.  
  4. Sprinkle with the green onion and serve family style.

 

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I met a river this weekend…

I was about my daughter’s age, 12 or 13, when my folks finally let me go to the river with my brothers. I was elated, but realized that such a milestone had a test attached to it wherein I had to confidently swim across the river and back without the aid of flotation devices.

The current wasn’t too strong during most summer months—heck, in dry years, you could pretty much walk across. Unfortunately (or perhaps in retrospect, fortunately?) the current that summer was not exactly meandering, but tackle and prevail I did, thus beginning my insane streak of independence fueled by additional tests of courage from 4 brothers and their friends.

That river, oddly enough, became a friend to me. I prided myself on my ability to rock walk and run both smooth and craggy terrain. I found solace and solitude in those secret places I believed were mine alone. I identified with the uneven banks which, to me, symbolized the angst that accompanies the trials and tribulations of a teenager. To see, and understand, the constant change that a river adapts to in its own special way, well…..really helped me a lot.

My daughter, Sammie, found a river this weekend. She’d been here times before but was much too young to wade, swim, and navigate a creek bed on her own. It’s the most joyful I’ve seen her in quite some time. She pushed her boundaries, exercised her freedom, and gained a bit of confidence. Her smile lit up my world.

This particular river is located in Sedona, Arizona at the edge of Briar Patch Inn on Oak Creek Canyon. I’ve been coming here since 1996 and the pleasures of this place draw me back time and time again. 

Sammie, Emily and I made the journey this weekend and as is common, found new people to connect with and, most importantly, connected with each other. Sedona is a very special town, but Briar Patch Inn trumps it all with aces.

It’s the kind of spot where your shoulders naturally drop away from your ears. Tension is replaced with peace. There is no danger, no trepidation, no roosters, but some really nice sheep. Every season has a different kind of beauty, brings a unique sense of being, and fosters a complete connection with nature. Briar Patch Inn offers a space to help you understand why that connection makes one complete.

Yes, I know, I don’t usually blather on in this particular manner. Therefore, I hope you take me seriously when I tell you that you must experience not only Sedona, but Briar Patch Inn.

Many thanks to Rob Olson, and that sweet brunette who’s name I forgot who set everything up; the lovely Carmen who brought us our own pitcher of juice to go with our Champagne, and Javier who hooked us up with power so we could sit beside the Creek and record a show; one of our best, I do believe.

Chef Christopher Dobrowolski is a gem of a guy, and the plates he prepared for us at Barking Frog Grill were beyond compare. He was as gracious on-air as he was playing “host” in his restaurant, and I have every intention of coming back to talk with him some more – an amazing young man who overcame amazing obstacles. He’s quick with a smile and serious gratitude for where he is and what he does. I’ll betcha’ $5 bucks that he grew up near a river.

As for me, I snuck out early,did a little river walk hoppin’ on my own and rediscovered that complete feeling of solace. My childhood and my confidence came rushing back. I felt intensely joyful because I got to share it with my girls ~ especially my Sammie.  To you, my gorgeous daughter, I know that change is tumultuous and scary, but you are brave and independent. You crossed a stream today. Sometimes, when you’re wondering how you’ll make it all work, take a minute to watch how a river does it, relish in it and find your own personal peace. I love you so very much. 

~Mom~

 

 

Yogurt Panna Cotta with Agave and Almonds

This is my new favorite recipe (the ‘Heather-modified’ version you see below). Cool and creamy, it is a little like yogurt, a little like pudding… a LOT of delizioso (that’s Italian for ‘delicious’!!)!

Yogurt Panna Cotta with Agave and Almonds

Serves 4-6

Ingredients:

  • 1 tablespoon water
  • 1 1/2 teaspoons unflavored gelatin
  • 1 cup milk
  • 1/3 cup sugar
  • 1 cup  buttermilk
  • 1 cup  plain Greek yogurt
  • 2 tablespoons agave (light or dark)*
  • Sliced almonds, toasted, if desired (for serving)
  • Fresh fruit, if desired (for serving)
  1. In a small bowl, mix the gelatin with the water and let stand until softened, about 5 minutes.  Bring the milk to a simmer in a small saucepan. Add the sugar and stir until the sugar is dissolved, ~1 minute.  Remove from the heat and stir in the softened gelatin until completely dissolved. Set aside.
  2. Whisk the buttermilk with the yogurt in a medium bowl.  Whisk in the warm milk mixture until smooth.  Pour the panna cotta into individual ramekins (4-6 oz each) or one large container (one that can hold 3-4 cups) and refrigerate until set, about 3-6 hours.
  3. To serve, drizzle the panna cotta(s) with the agave and garnish with the almonds and/or fruit.  

Notes: You can substitute honey or maple syrup for the agave. The panna cotta(s) can be made and refrigerated 1-2 days before serving (store in covered container(s)).

 

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Heard Through The Grapevine: intotheSoup.com interviews Sunset Magazine’s Western Wine Awards Finalists

The finalists for the Sunset Western Wine Awards have been announced, and lucky us! We got the opportunity to sit down with some of them to discuss this coveted distinction. The tiara (or septor) will go to only one of each of the reds and the whites in the 6 categories (based on price range). The titles will be presented on Friday, September 30th as part of the Savor the Central Coast culinary event at Pismo Beach Pier. This is personification at its finest, folks! Remember–we’re a little bit fruity.

 

 

Our first category is “Steal” : Bottles $15 and under 

 

 

Liberty School 2009 Chardonnay (Central Coast)

ITS:

Nice to have you with us.  You’ve got a great looking label. Can I buy you a drink later?

 

WINE:

Just because I’m a steal doesn’t mean I’m cheap…or easy.

 

ITS:

You’re absolutely right. Please excuse me. Why don’t you tell us a little more about yourself and what makes you unique?

 

WINE:

Well, OK, let’s see. I was born and raised in Paso Robles, and I think my uniqueness stems from how well I was taken care of during my infancy. 

 

ITS:

What do you mean by that?

 

WINE:

My grapes were picked when the flavors were ripe and before the essential acidity dropped too far.  My creators drove back and forth from the vineyards over and over again as harvest drew near to make sure my fruit was picked at the peak of its perfection. I’ve been told I’m kind of high maintenance.

 

ITS:

Sounds like a lot of work!

 

WINE:

…right, and care and compassion.  You see, they made sure I wasn’t inoculated with bacteria, which would cause malolactic fermentation and totally overwhelm me!  In addition, I was kept in a separate barrel room in order to ensure that not a single one of those red guys tried to spontaneously inoculate me without my permission.

 

ITS:

Yes, those big boys can be quite persistent.

 

WINE:

Yea, my creators are pretty protective. I’m not allowed to get my ears pierced or that butterfly tattoo. I’m also pretty germaphobic now because my personal space was always sanitized with ozone – no big, bad bacteria getting’ in here, and I never missed a day of school.

 

ITS:

We’re big Chardonnay lovers here at into the Soup and can’t wait to give you a try at the Awards Dinner. You are unmistakably Chardonnay.

 

WINE:

Oh, how sweet of you to say! Um, and I’ve had a change of heart; I might just take you up on that drink-offer if we can hit the “Deep Pockets’ table.

 

ITS:

I think we can probably work something out.

 

Next up in the “Steal” category on the red side…


Project Paso 2009 Grenache Blend by Don Sebastiani & Sons (Paso Robles)

ITS:

Let me start by highlighting your blend: 37% Grenache, 16% Zinfandel, 14% Petite Sirah,11% Mourvedre, 9% Barbera, 8% Lagrein, 3% Tempranillo, 2% Sangiovese.  Wow, you’ve got a lot going on in there.  Maybe they should have named you something like “Celebrate Diversity.”

 

WINE:

Well, they certainly could have.  I do loads of gushing with my multi-layered aromas.  I’m just screaming berries and flowers!

 

ITS:

Is it difficult to have all those varietals vying for someone’s palate?

 

WINE:

That can happen with some multi-blends, but we were taught at a young age to just get along and complement each other. Have you seen the Partridge Family? I can guarantee that our reality would be very different if we had some bell bottoms and a colorful tour bus.

 

ITS:

Sounds like you’ve got some serious harmony going on!

 

WINE:

What’s really groovy is the way our fruitiness compliments the white pepper and spice along with the deepness of the caramel and walnut we get from our French/American oak aging process.  The fresh acidity that Barbera and Lagrein bring to the team removes any wrinkles, and our low tannins help us play well with just about anything. 

 

ITS:

Really, anything?

 

WINE:

Well, almost. I’m fond of an intimate Bolognese for two, but if you want to crack me open for a Garden Party or a Project Runway Finale – I go great with a Hawaiian pizza or a Tim Gunn.

 

ITS:

Thank you for your time and keep up the good…um….blending.

 

WINE:

Toodles!!  See you at the show.

 

 

Let’s move on to our next category “Good Value.”  These wines are priced between $16 to $25. 


King Estate’s 2009 Domaine Pinot Gris

ITS:

I heard your vineyard is pretty famous for Pinot Gris – what’s the secret?

 

WINE:

Well, it’s really no secret that I’m one of America’s finest white wines and a go-to for Pinot enthusiasts in the U.S.  I’m also 100% steel tank fermented and aged for 11 months on the lees. That makes me pretty special.

 

ITS:

If I remember correctly, on the lees (or Sur Lie Aging) is the process of leaving the lees (deposits of yeast and other solids formed during fermentation) in the wine for a few months to a year, accompanied by a regime of periodic stirring. Certain wines such as Chardonnay and Pinot Gris benefit from autolysis because they gain complexity during the process which enhances their structure, gives them extra body, and increases their aromatic complexity. Aging sur lie with stirring can result in a creamy, viscous mouth-feel.

 

WINE:

Excuse me, I was told you didn’t know much about wine, so what’s the deal with all the lingo? Don’t make me look dumb.

ITS:

Well, OK, you got me.  I ‘Googled’ it.  Truth be told, King Estates has been my go-to Pinot Gris for many years. You make me want to be a better wine drinker.

 

WINE:

Well, that’s very Jack-Nicholson-circa-“As Good As It Gets” of you.

 

ITS:

Do you have a brother? 

 

WINE:

Uh, no, and now you really do look dumb.  I’m late for an appointment with Wine Spectator so for those of you keeping score at home, I’ll make it simple for you: I’m a Platinum Blond. Some say “white gold or straw,” but for me, it’s platinum or nothing, baby. You’ll notice me when I pass under your nose. You’ll be overcome with crisp aromas of pear, cantaloupe, lime zest, tropical fruit and spice. Bring me to your lips, and they’ll tingle with flavors of honey, citrus, mango, and pineapple. I’m a great weight (I work out and eat right), and the balance between my acidity and sugar is spot-on. The first taste of me will stick with you because I have a long finish, ending in minerality that will leave you refreshed, but ready for more.

ITS:

Wow, are you sure you don’t want to go to dinner?

 

WINE:

Where’s my rep?  I’m outta here.

 

Next in this category on the red side…


 Beckmen 2009 Cuvee Le Bec

ITS:

Congratulations on your nomination – how does that make you feel?

 

WINE:

Kind of tingly, but as my creator, Steve, would say “Dynamite!” 

 

ITS:

Why would he say that?

 

WINE:

It’s how he describes me! He also uses phrases like…”the aromatics JUMP out of the glass” and “enticing!” I’m easily excited! WOO! HI MOM!

 

ITS:

Wow, we’re fond of exclamations, aren’t we? So, what’s enticing about you?

 

WINE:

For one thing, I grew up on a hillside and the views of Santa Ynez Valley were spectacular so I was always happy. Steve and his Dad, Tom Beckman, took a big chance on the dream so I feel pretty special coming out so well. Their great care and their passion most certainly have something to do with my success! Oops, sorry. I let one slip out again.

 

ITS:

What do you think makes you rise above your two competitors?

 

WINE:

I kind of slap you in the face with aromatics and my white pepper-spice.  After that, I bring it back down with some plum and licorice.  At the end of the day, I display an excellent balance between acidity and tannins, so I hang right in there. I think people like that kind of dedication.

 

ITS:

If you’re talking staying power, we agree with that assessment wholeheartedly.  From what I’ve read, it sounds like Tom is a pretty cool character!

 

WINE:

Well, we don’t like to tell anybody, but on occasion, as he’s driving around on his tractor, he sings to us.  He’s so cute.

 

ITS:

Nice…

 

Stay Tuned for our next installment of “Heard Through the Grapevine”, where you’ll get to meet some of the pricier contenders for the Western Wine Awards. Until then, if you find yourself talking to your wine like us, you’ve probably had too much.

The Western Wine Awards are brought to you by Sunset Magazine’s Savor The Central Coast. For more information on this incredible 4-day celebration of food, wine, and the central coast, click the logo below.


The Weekly Whet: Burning Tree Cellars Lotus 2007 California Red

Last weekend, Heidi, Sammie and I road-tripped to Sedona to stay at the Briar Patch Inn, a gorgeous little hide-away situated along Oak Creek. We ate, drank, made merry, and met some new friends, one of which is the fantastic Chef Chris Dobrowolski of The Cowboy Club, Silver Saddle, and The Barking Frog.

This guy is going down in the hospitality books because he brought us a beautiful bottle of wine (he must have picked up on the fact that we like to drink). We cracked open the 2007 Lotus—a bold, but surprisingly smooth California Red from Burning Tree cellars, and enjoyed it with some mammoth steaks (not real mammoth—I think that’s seasonal?), baked potatoes, and grilled asparagus. It was truly one of the best reds I’ve enjoyed in a long time…and the dinner we made didn’t suck either. Thanks, Chef Chris. You’re a helluva guy 🙂

PSSST! Burning Tree Cellars has two tasting rooms—one in Cave Creek and one in Old Town Cottonwood–where you can pick up this lovely blend. It’s definitely worth the trip, and who doesn’t want to get up north?

Click here for more information on this and other Burning Tree Cellars Wines

 

Chef Christopher Dobrowolski’s Camp Verde Pecan Festival Bisque

This is one amazing fellow, and I’m so glad I got the chance to not only taste his creations but to sit down and chat with the guy for several hours.  To all you budding chefs out there: if you’re looking for a role model with the drive, passion and spirit to inspire you to do great things, take a look at Chef Christopher Dobrowolski of the Cowboy Club and Barking Frog Grille.   Thanks for your time and for sharing your secrets, Chris….I can’t wait to see what you do in the next 10 years.  We’ll be watching!

Ingredients:

  • 1 quart Chicken or Vegetable Stock
  • 2 cups Oven Dried seeded Ripe Tomatoes (~4 fresh tomatoes)
  • 1 1/2 quarts Heavy Cream
  • 1 quart Small Diced Red Onion
  • 1 quart Pecan pieces
  • 1/4 cup Canned Chipotles
  • 1/4 cup Minced Fresh Garlic
  • Fresh Ground nutmeg
  • Salt Grinder Ready
  • Pepper Grinder Ready
  1. Roast the pecans at 350 degrees in convection oven until they are nicely toasted and dry. Dry the tomatoes at 200 degrees in convection oven for 1 hour.
  2. In a large 2 gallon pot, caramelize red onion until they are tender in texture. Add the fresh chopped garlic to caramelized red onion and cook until golden brown. Add pecans and dried tomatoes; saute on medium heat until they are thoroughly coated with the juices from onion and garlic mixture. Add all of your heavy cream and boil this mixture until pecans very soft, not al dente.
  3. When this mixture is ready, you will need to puree in a blender (not a food processor or electric wand). During this process you will be using your stock to thin the soup to a thin nape (to coat something with a sauce or soup) consistency on a spoon.
  4. The final step of seasoning is to your liking. After you have pureed all ingredients to desired texture you will need to season with FRESH ground salt, pepper and nutmeg and chipotle puree. Make sure you begin with the chipotle puree to develop the spice level; then move on to the salt and pepper, remembering that salt is the most important seasoning you will ever use. It is amazing what one small pinch can do to a recipe so don’t be afraid to season. The final seasoning with the ground nutmeg is important because you are using this item not only to taste a hint of nutmeg but to bring out a creamy texture/taste in your soup–use sparingly.

 

Soup of the Week is brought to you by Sunset and Savor the Central Coast


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