A refreshing, colorful take on the usual hummus… not to mention healthy : )
Yield: 2 cups
Combine all ingredients in food processor; process until smooth.
Serve with pita bread or chips, fresh vegetable crudite (carrots, celery, red bell pepper, etc.), etc. Enjoy!
When I think of summer, I think of berries: strawberries, raspberries, blackberries, and, my all time favorite, the blueberry. If you’re a blueberry muffin fan (who isn’t?!), give Blueberry-Cinnamon Loaf a try. You won’t be sorry—bursts of cinnamon and butter, juicy berries… YUM!
Makes a 9×5″ loaf, approximately 16 slices
*Note: If using frozen blueberries, DO NOT thaw!
This week, we headed out to Barrio Cafe for a “quick” meet and greet with local celebrity chef, Silvana Salcido Esparza. Well, two appetizers, three entrees, a few margaritas, and two hours of fabulous conversation later, Chef Glenn, Heidi, and I waddled out of the busy restaurant with full tummies and happy hearts. Two days later, I’m still full, but I wouldn’t turn down a Michelada. Maybe I’ll head back over to the Barrio. See you there?
1.) Moisten the rim of your glass with a lime
2.) Pour coarse salt onto a plate, and turn the moistened rim of the glass in the salt to coat
3.) Squeeze fresh lime juice into the glass, and add all ingredients except the beer
4.) Slowly pour the beer into the glass, and lightly stir the cocktail
5.) Continue to top off the cocktail with any remaining beer
6.) Salud!
So, where did we leave off? Oh, I remember, my amazement at the fact that I’m now writing sequels, or as my editor so blithely informed me, “It’s a series you bone head!” Can you believe I pay her? Oh well, welcome to my second in the series on Paso Robles, CA – The Food.
When a town has a town square, it makes complete sense to head right into the heart of that town. I grew up in rural Washington State and as I drew nearer to the heart of Paso a little bird of happiness leapt right into mine. This is farm country (be still, be still!). Better yet, it’s farm country with award winning wines, cutting edge restaurants and the awesome chefs that are changing the culinary scene even as we speak.
My first taste of Paso was Bistro Laurent, a name that seemed completely out of place, yet at the same time, so very right. Temperate al fresco dining, a “something for everyone” lunch menu, and a waitress who knew how to make a decision for me; warm potato and goat cheese salad and a glass of Albariño = Happy Heidi. Sated and kind of ‘glowy’, I set out for my tour of The Abalone Farm.
Abalone has been harvested from the central coast for over 200 years, is a dietary staple for most locals, and a Holy Grail for shellfish connoisseurs and uninitiated visitors alike. This is because Abalone isn’t something for which you need acquire a taste, for once you taste it, it acquires you. Preparation: The simpler, the better. Pound it out to less than 1/4 inch thick, dip it in eggwash, coat it in Panko, and fry in butter (prefferably Kerrygold), 2-3 minutes per side. Pair with a Local Paso Wine and all will be well.
My next culinary stop takes me to Artisan, a restaurant that is owned and operated by two-time James Beard Nominee Chef Chris Kobayashi. While Chef wasn’t in the building, his wife and partner, Shandi, made the dinner a winner. We started with a little plate of charcuterie and a melt-in-your-mouth, please-pick-me-up-off-of-the-floor foie gras. Place a piece on your tongue and pair with a glorious Viognier. I was an even Happier Heidi. After much conversation and more taste sensations of beer-based Fondue and a big plate of vegetables (great goat cheese salad) everyone finally acquiesced to my request for the rabbit ragu, and not a single soul was sorry for that decision–except maybe the rabbit. A few more flights to share? Why the hell not?! Needless to say, we closed the joint! Keep it up, kids.
The next evening I met Michael Cervin for dinner at Robert’s Restaurant and Wine Bar. They have the best chairs EVER!! Seriously, so comfy and relaxed I could have spent the night. Back up… I couldn’t possibly go a step further without mentioning our waiter, Trevor. He came poppin’ over with his pompadore and some serious happy! He was infectious, educated about everything Robert’s and just a joy! Thanks for the great night T!
Chef Ryan Swarthout (we’ve decided that his next dining establishment will be Swarthy’s) is the culinary star behind Robert’s, and he makes it his own with a passion that comes from his heart, and a freedom to create that comes from the owners: Smart folks. Ryan is one of those guys that comes across understated, shy smile, kind of quiet, but once you get him to talking he comes alive like a battery operated toy! Passion suits him, and it shows in his product. I could go on and on about his food (which is wonderful) but I prefer talking about him.
My deepest desires must be written all over my face (yikes!) because he pulled up one of those comfy chairs and we talked food, wine, and why we do what we do. I’m not sure if it was the hour he spent with us, the molten chocolate dessert he presented to me, or a combination of the two, but it pushed me into Exponentially Happy Heidi-mode. We closed that joint, too! Damn, I love my job!
I would be remiss if I didn’t mention Il Cortile. The Carbonara I enjoyed there was excellently prepared, the service was spot on, and they went to extra special lengths to make sure that the wine paired perfectly with the meal.
That concludes the second in my series of blogs gushing about the treasures of Paso Robles. I’ll be back soon with my final outpouring of affection for the Wine of Paso, but in the meantime, you can revisit my blog about the people—Paso Part 1: Go for the Friendly, Stay for the Fun.
Our soup of the week is from Chef Ryan Swarthout of Robert’s Restaurant and Wine Bar in Paso Robles, CA. This soup is a simple, rustic, yet elegant, concoction that just leaves you wanting more. Not to mention that Ryan is one really cool guy! We had a great time at his place and enjoyed an amazing dinner and great conversation. Thanks for sitting down to chat with us, Chef!! Oh, and say hello to Trevor for me!
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Preheat oven to 375. Place tomatoes and garlic cloves on a sheet pan. Roast tomatoes for about 30-45 minutes, until nice and roasted. Place tomatoes, garlic and 1 cup of cream in a blender. Blend on low; increase speed while adding more cream and 1/2 cup sugar. Taste for creaminess and balance of flavor. Add more cream and/or sugar if needed.
Serve warm.
By Chef Jason Wyrick
Here’s a fantastic vegan main dish. Add tofu to “beef up” the protein of this dish, but we don’t even think you’ll miss the meat.
Type: Main Dish Serves: 2
Time to Prepare: 10 minutes
1.) Remove the stems from the shiitakes and slice them into thin strips and set them aside.
2.) Slice the baby bok choy into thin strips and set them aside.
3.) Bring the water to a boil.
4.) Cook the udon noodles for about 2 minutes (or follow the package directions if you are using
dried ones).
5.) Drain them and set them aside.
6.) Combine the soy sauce and rice vinegar and set it aside.
7.) Heat the oil to a high heat in a wok or sauté pan.
8.) Add the shiitakes and bok choy and sauté for about 1 ½ minutes, then remove them from the pan.
9.) Add the noodles and soy sauce/rice vinegar solution and sauté for 1 minute.
10.) Immediately place the noodles in bowls and top with the shiitakes and bok choy.
11.) Garnish with shicimi togarashi and crushed peanuts.
1.) Toast the peppercorns over a medium heat for about 1 minute, then grind them.
2.) Toast the orange peel, sesame seeds, & poppy seeds for about 1 minute over a medium heat.
3.) Toast the chile over a medium heat for 30 seconds.
4.) Combine all the spices and use to season the Udon Noodles.
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