Few more from San Francisco

Images from our trip to California....

More images from our trip.....

Cindy's Restaurant in St. Helena was so much fun - a plethora of fine appetizers - including clams & mussels quickly arrived at the table - the friendly efficient staff were there for our every whim and entertainment. Bryan couldn't resist the Oysters - YUMM, I had their vegetarian tamale - sooooo scrumptious. Kurt and Richard brought a bottle of wine for us to share, the evening was filled with laughter.

Happy Be-lated Thanksgiving Everyone...

Well - it has been a while since my last post to the Blog - We have been soooooo busy...

Bryan and I were in Scottsdale in November for Fashion week - Gordon and I had two of our Denim jackets in an exhibition at Joan Cawley. We stayed at Zen Yard - and had lots of fun. Megan joined us for some poolside wine and cheese - and later we watched some fire spinning - and night out at Amsterdam.... Wow!

This year for Thanksgiving Bryan and I visited his family in Sacramento for the big feast - but prior we spent a couple days in Calistoga/St. Helena/Napa - we stayed at Meadowlark in Calistoga - Wow what a place - tree covered property with many rooms and bungalows to choose from. The pool and jacuzzi were exactly what we needed. Thanks to Kurt and Richard we dined at Cindy's and met some nice people - I was especially thankful for the tranquil beauty (as Bryan actually relaxed) and I found so much subject matter for some non-figurative photos. SWEET!!!!!

We then spent a couple of days in the Sacramento area - which included Thanksgiving dinner with the Gill Family - Bryan jumped right in and helped his mom and dad prepare a scrumptious dinner - we escaped leaving the dishes to his siblings and went out on K Street - a plethora of clubs and restaurants to pick from - we had a BLAST! A couple of restaurants we visited with Bryan's parents - Luccas - Italian Cuisine in a casual atmosphere - known for the Governor of CA sightings.... food and service was good - BUT I think the restaurant could use an update. Another place was Bistro 33 - Excellent service, food, and atmosphere - I had the Kobe Beef Steak - YUMM and Bry the Crab Risoto - he loved it - and the desserts were super fine.

Finally we escaped for a day in San Francisco - which included a visit to the Transamerica Building, Telegraph Hill, Fishermans Wharf, The Ferry Building (a contemporary farmers market), and of course glorious food. Who could resist the scrumptious Boudin Sourdough - MMMMMM was it delectable. Ghirardelli Square was beautiful - the view even better and Victorian Park was SWEET as chocolate. We walked and walked and loved and loved our time there. Many photos and lots of food we dined at the Eagle Cafe at Pier 39 - nice casual surrounds, friendly - efficient staff and the food excellent - Bry had the Crab Melt and loved it and I Alaskan Cod - YUMM!

I'll be posting Photos from the trip on the blog... and a recipe soon.

Spinach Meatloaf Roll Recipe

This delectable dinner was such a joy watching being made - Jay and Gordon's joint venture in Spinach Meatloaf Role. Accompanied by a baked potato and followed with a Lacota Squash dessert - we had a scrumptious dinner.

Ingredients:

1 1/2 LB Ground Beef
1/2 LB Sausage
6 Slices Thick Cut Bacon
2 Eggs Divided
1 C White Onion Chopped
1/2 Cup Celery Chopped
1/4 C Bread Crumbs
Sprinkle with herb mixture of your liking
Salt and Pepper to Taste
1 PKG Frozen Spinach
12 Slices of Cheddar Cheese
1 CUP Blue Cheese Crumbled

In a large bowl, combine all ingredients except the spinach and cheese, blend well. Put down a couple sheets of wax paper - a space approximately 19X16 inches. Spray wax paper with cooking oil spray. Place meat onto wax paper and spread out to make a rectangle a little smaller than the wax paper. Evenly spread and place slices of cheddar cheese. Spread the well drained spinach that has been mixed with one of the egg and the blue cheese. Roll slowly and gently as you would a jelly roll cake - remembering to remove the wax paper as you go. When you get to the end, tightly seal all edges. Place seam side down into a greased baking dish lined with the bacon slices. Wrap the roll with the bacon. (Jay used a nice ceramic one). Cook in a preheated 400 - degree oven for 30 minutes. Reduce heat to 350 degrees for the rest of the cooking time - 35- 45 more minutes. Allow to rest before cutting.

Aspens in Santa Fe

Nathan and I trekked up Hyde Park Road all the way to the Ski Basin on Thursday. The weather was perfect, the views were gorgeous and we decided at the last moment to take the ski lift - it's slow moving, but well worth it.

Today is bread day..... I'll post the results later this week.

Jay's Pickled Green Tomato Recipe

Yesterday was a busy day - part of what included pickling - utilizing Jay's famous recipe for Pickled Green Tomatoes. Please see the recipe below - we had a bumper crop of tomatoes this year - in addition Jay made green tomato relish and a beautiful green tomato pie.

Ingredients:

Green Tomatoes
2 Quarts Boiling Water - may vary depending on the amount of tomatoes you use
1 Quart Apple Cider Vinegar
1 Cup Kosher or Pickling Salt
1 Teaspoon Mixed Pickling Spices for each Jar
Dill - to your taste

Prepare your jars and lids by boiling in water. Separately bring your pickling water to a boil and add the vinegar and salt, boil for five minutes.

Place one clove garlic, bunch of dill and spices into the bottom of each jar.

Pierce tomatoes with fork and pack in jars. Place one clove of garlic and dill on top. Fill jar with boiling liquid and seal.

Patiently stand by for six weeks - thereafter open and enjoy… YUMMMM

Fly Fishing in Pecos

Arriving in Pecos we needed lunch - so I directed us to the Pecos Market - as we drove in to the parking lot I re-counted childhood memories of visiting that market with my grandparents. Nathan and I were both impressed with their meat counter - cut fresh daily - WOW - Pecos residents that eat meat are spoiled. We decided next fishing trip we'll schlep the mini grill and make our lunch or dinner. But that day we had to settle for deli sandwiches from the gas station next to the Market.... Lets just say sustenance -

The weather was chilly in the beginning but once we suited up in our waders - all was warm and toastie. Fishing and a little hiking - what a day, I can't wait to return - and we'll have to be back soon - before the chill of winter settles in.

Clicking on the title above will link you to some of our photos from that day.

Green Chil Day, Roast Beef Sandwiches, Calabicitas & Melon with Ice Cream for dessert

Yesterday was a busy day - Thanks to Mary Ellen and Natalia - we plowed through processing two sacks of Big Jim - Green Chile. My day began bright and early and I was the second person at the market and chile roasting at Lowes Market. Allowing for steam time - we sat down at the table, surgical gloves on, bowls of rinse water at the ready and lots of empty bowls for the peeled chile. Lots of chit chat and good music kept us motivated. Natalia (thank you), when all the chile were done being peeled, Nat - took the position of "official chopper" to my exact requirements (small), while Mary Ellen and I filled snack baggies and quickly got them into the freezer. Thanks again guys....

A couple hours of rest and on to welcome Richard and Nathan for dinner. That morning at 6:00 am I had put a boef roast into the slow cooker - on low and periodically flipped it through out the busy day - it sat on a bed of chopped onion, sliced fresh tomato, and fresh picked New Mexico apples. The aroma saturated the house, yummy - the plan was to shred and make sandwiches. More of the glorious vine ripened home grown tomatoes sliced and readied for garnish, as well as some fresh lettuce, and goat cheese to top it all off (thanks for the Sage Bakery Farm Round - Richard). As a side I felt it appropriate to include some chile dish - and calabacitas alla Alice Tapia - young "mexican squash" (really - juvenile winter squash), corn off the cobb, a bag of (fresh green chili), onion, a little heavy cream and topped with Mozzarella cheese at the last moment. Richard was kind as to say - "they made his TOP 10" of calabicitas he'd had. If you desire the recipe please email me - gilltapia@yahoo.com. As our finale we had fresh (home grown) heirloom melon, diced and served over vanilla ice cream with a little bit of port over the entire thing - Smiles were on all of our faces.

And finally - the last image - was Richard's show and tell - this little beauty was raised at Jemez Pueblo and was gifted to him via his Mother - in - law. If anyone out there knows what variety of squash this may be please comment or email. It sure is a beauty - we are gonna leaf through Amy Goldman's "The Compleat Squash" later. Additionally if anyone would like some Marina de Chiogga - Winter Squash seeds - let me know and with your SASE - I'll send some your way.

Now Nathan and I are off to Pecos for some mountainous re-charge and fly fishing.

Santa Fe Harvest

This weekend the weather was perfect, and the vegetable garden was begging to be put to rest for the season. Tomatoes both ripe and green by the bucket full and watermelon.

Also this weekend I processed Winter Squash - one a gift from Richard's garden in Tome (we think its a sugar sweet - orange one) and a much prized Chioggia (large green one - from the the farmers market). Per Richard's advice - I baked them halved, opening down on a cookie sheet in a 350 degree oven, processed them and filled five Food Saver bags for freezing. I see squash ravioli in our near future, among other yummies. Additonally all the Lemon Cucumbers were carefully washed and sliced along with one Armenian Cuke - and made into Pickles. My first attempt at pickling... if they are good - I'll post the recipe.

Harvest Pizza

Following Molly Wizenberg's advice - I saved the left over Leek Confit from the Tarts and utilized them in last nights Harvest Pizza. Nathan joined us for a great dinner and evening.

The other day when I was at Whole Foods I came upon fresh pizza dough in the refrigerated section - fresh from their pizza deli. I have been reading (like a novel) a bargain bread book I picked up at the Library Sale and trying to muster the courage to attempt dough... BUT Whole Foods has saved me - regarding the pizza dough anyway. Yester morn - I harvested a large quantity of ripe tomatoes, cucumbers, green chili, and various other yummies and thought it would be nice to utilize the tomatoes sliced on top of the pizza. I was able to convince Bryan to roll the pizza dough for us and I did the rest. Two pizza, crust rolled thin (thanks Bryan), fresh garden tomatoes, thinly sliced garlic, the LEEK CONFIT and Mozzarella. Into a hot oven for 25 minutes and WOW - what a simple, quick and tasty meal we shared.

Leek Tart - October - Bon Appetit

I have loved Leeks since the day I stepped foot in Brussels - all those years ago. This versatile Veggie is much adored and utilized in Belge cuisine. When I came upon this recipe in the October issue of Bon Appetit Magazine - I was inspired. As indicated I began with the Leek Confit - on my visit to Whole Food's I found some of the freshest Leeks in Santa Fe, while there I decided to shortcut this recipe and purchased a two pack of pre-made corn meal tart crusts (ready to go) - the only set back was I couldn't quite use as much of the filling as was called for. But the SMILE on Bryan's face when he bit into his slice, was proof that all was well. YUMMY!!! Visit http://www.bonappetit.com/magazine/2008/10/fixing_a_leek
for the recipe and more.

ENJOY - Alvin