Sacatomato

The Jewish Julie and Julia?

Mon, 09 Nov 2009 14:27:11 -0800

If you haven't seen the movie "Julie and Julia" by now, or read the book, then just know that it's the story of a love affair with a cookbook. Many of us have them: a little crush here, a major obsession there. But how many times have you actually cooked even half of the recipes from a single book? Pretty rarely, I'd bet. So when Julie Powell decided to cook her way through Julia Child's Mastering the Art of French Cooking (2 Volume Set), she hit upon a great idea. How better to learn a cuisine thoroughly than to try many, many recipes from it? Now we've got a local version of that challenge. Melody Elliot, Shankari Easwaran, and Eileen Thornton will be cooking their way through Marlena Spieler's cookbook Jewish Cooking. And guess what? Marlena's a Sac native herself and has given her support to the project. So every Sunday, the three bloggers will post a photo and recipe of something from the book (or their versions thereof), and learn a lot more about Jewish cooking. As Mel says, "It will be fun to ride along as a Hindu, a Buddhist, and a shoulda-been Jew take on this glorious challenge. From so much pleasure, one could plotz!" Their first submissions are up now. Mel tried Muhammara, a roasted red pepper dip. Shankari made Libyan Spicy Pumpkin Dip (photo above by her husband Rajesh). Eileen tried Sun-Dried Tomato and Pepper Salad. Join them every Sunday until they're through. There will be at least one feast along the way and Marlena's aunt has promised to teach them how to correctly make matzo balls. You can join in yourself by emailing Mel about any recipes you've tried from Marlena's book. Mazel tov!

Mushroom Maddness

Thu, 05 Nov 2009 11:09:44 -0800

In the mood for something fun before the holidays? November 6th through the 15th brings the annual Mushroom Festival to Mendocino, highlighting everything mushroom. Choose from mushroom cooking classes, wine and mushroom tastings at several Anderson Valley wineries, mushroom exhibits, guided mushroom walks, and/or attend other non-fungi items; musical performances, beer and wine tastings, the mushroom train, theatre and more. For additional info, check out Mendocino.com.

Navarra Wine, Historic Town: Bodegas Irache and Estella

Mon, 26 Oct 2009 13:38:43 -0800

Bodegas Irache is located in Ayegui, two kilometres from Estella. It was established in 1891 however it’s vineyards go back to the 12th century. The Monestary de Irache, also 12th century, is literally right next to the winery. The monestary was the first hospital for pilgrims on the Way to Compostela. Irache built a new facility within the current structure which was inaugurated in 1991. This new aging hall, which holds 10,000 oak casks and is quite impressive, I must say! Conchi, the bodega's Export Manager greeted us. She speaks English wonderfully thus handles most tours. Lively, fun loving and passionate about the bodega’s wine and history, she is a wealth of information. The first stop was the wine museum in the older part of the bodega. Here wine buffs will love seeing old tools and objects related to wine making, as well as a centenary cellar with the bodega’s best vintages. You'll also see the “Wine Fountain”, a little tap in the back outside wall of the building where those walking to Compostela can help themselves to a cup of wine (which is supplied au-gratis by the winery's gracious owner Jesús Santesteban, whom we got to meet) or water. The road to Compostela passes conveniently right next to the winery. To capture a fun tour moment, call someone you know and ask them to log onto “The Wine Fountain” on the bodega’s website. Next, have them click on the webcam and you can wave to them live from the fountain. Impressive were the huge stainless tanks (23 in all) which hold 70,000 liters of liquid. Irache’s vineyards include the PRADO DE IRACHE estate. The grapes of this vineyard are used to make the Prado Irache wine, a single-estate, limited-production wine marketed in numbered bottles. Made with grapes painstakingly selected, the wine shows unmistakable ties with it’s terroir. The Prado Irache is only made from vintages achieving the desired quality. In total, they make about 13 different wines under four labels, including the multiple medal winner GRAN IRACHE CRIANZA. This wine is a blend of Tempranillo, Cabernet Sauvignon and Merlot, and aged in oak casks. Blackberries invite you to enjoy it’s aromas while dark ripe cherries marked with toast, friendly but firm tannins and a long finish tempt you to take another sip. Better yet, we bought a bottle and had it with dinner! Gran Irache Crianza is a perfect example of quality, value and taste. On a side note, Irache has an organic project producing a red wine called FUENTE CERRADA. Next up, Estella, located in the Navarre wine region of northern Spain and south west of Pamplona, and also on the Pilgrimage Route to Santiago de Compostela. A medieval Roman town (Estella (Spanish) or Lizarra (Basque)) a stones throw away from Irache and what an inviting town it was! Small but active with life, artisan foods and a genuine weekly market in the Plaza De San Martin. Next up, Estella; a medieval Roman town (Estella (Spanish) or Lizarra (Basque)) a stones throw from Irache and what an inviting town it was! Small but active with life, artisan foods and a genuine weekly market in the Plaza De San Martin.

Wine, Almonds and Hiking in Spain

Mon, 19 Oct 2009 12:11:35 -0800

Hiking in Spain is absolutely beautiful. In addition to our food and wine adventures this trip, we’ve gone on several hikes. Starting in Barcelona, you’ve got Montserrat, a short train ride from the city. From this monastery dating back a few hundred years, (who’s counting centuries!) you have magnificent views of the surrounding area. Depending on your preference, you can take an easy stroll or a long, strenuous hike lasting hours, the latter, our choice. You can also wonder through the city to various sights, i.e., Sagarada Familia and parks (Park Guell) which we did daily. Montjuic is a excellent choice if you want to remain in the city but need a break from it’s hussel and bussel. Views of the city, beach and port are staggering from Montjuik. Next, you’ve got the “GR” (Grand Randonee) hiking trails. Throughout Europe, they are marked with a red and white stripe. We also came upon a second local trail system in the Priorat wine region marked with a yellow and white stripe. Often times the two systems would cross or hook up common trails. At the tourist office in Falset, the Priorat’s wine hub, you may be greeted by an energetic, late 20-something man who’s mission is to complete the documentation and mapping of the local trails. He’s personally hiked most of them, making sure they are adequately marked. We wanted to combine wine tasting with hiking thus picked a recommended trail starting in La Vilella Alta. Along the way you pass an old Hermitage then drop down into La Vilella Baixa where Buil & Giné winery is located 100 meters off the trail.

Scottish Woman Meets Cheese in Barcelona

Tue, 06 Oct 2009 07:12:15 -0800

Traveling Europe in search of the best cheese for her then job, Katherine McLaughlin particularly liked Spain and it’s cheese. About ten years ago, she decided to open her own shop devoted to Spanish-only farmhouse cheeses. She stocks a number of goat, sheep and cow milk varieties, as well as local artisan olive oils, and wine to go with cheese tastings. I stumbled upon “Formatgeria La Seu” in the “Time Out Barcelona” book I’d purchased for the trip. (Fantastic book for anyone going to Barcelona!) The day I navigated my way through narrow streets to her shop, she was stocking after being closed in August. Although I wasn’t able to enjoy her taster plate of three cheeses and a glass of wine, we had a wonderful time chatting. It was very interesting to hear all about the start, growth and challenges of being a shop owner in Spain. She also marked the best restaurants and tapas bars in my book! So if you like cheese and plan to be in Barcelona, visiting Formatgeria La Seu is a must.

Seafood in the Basque

Thu, 01 Oct 2009 08:11:00 -0800

What did we do today? A great three hour hike to the Basque town of Getaria on the coast where seafood is aplenty. As you walk the streets of this small port town, you see restaurants cooking fish outside on grills. We found a place for our typically later Spanish lunch. While waiting for our food sipping on Txokoli, we were entertained by a feral kitty waiting to be fed. Out came the grilled Hake. Then, the sardines I can’t get enough of them this trip and apparently my hubby can’t either. A memorable lunch that hit the spot! Ummm! All gone!

Hoe Down Down Home

Wed, 30 Sep 2009 13:28:16 -0800

While my co-conspirator, Lynn, is eating her way through Spain and tantalizing us with her reports, those of us still down home have to make do. Of course, the annual Hoes Down Festival at Full Belly Farm is a pretty nice way to make do. It's really a don't-miss event of the fall and a great activity for families with kids. Full Belly celebrates its twenty-second Hoes Down Festival this weekend (October 3rd and 4th). The big day is Saturday on their Capay Valley farm, where you can grind your own grains, watch a blacksmith, learn about seed saving and composting, visit an herb yurt, and eat heartily. Acclaimed farmer and author David Mas Masumoto will read from his most recent book, backed by taiko drummers. There are a multitude of things for youngsters, including animal petting, story readings, and a hay bale castle. Don’t miss the music, dancing, farm stand, and visits to Cache Creek, which runs through the farm. Camp overnight in the beautiful walnut orchard or just visit for the day. Tickets are $20 for adults, $5 for kids 2 to 12; half price if you ride your bike there. Learn more at their event site.

Traditional Wine in La Rioja

Wed, 30 Sep 2009 00:03:36 -0800

Established in 1877 and located in the town of Haro, Bodegas Lopez de Heredia is the third oldest bodega (winery) in Rioja, run by the family’s fourth generation, and make wine in a ‘tradional’ method. The visit was fascinating and oh so different from the typical California winery tour (not that I don’t like California wine). For fellow wine buffs, I know you’ll enjoy the following. For those who aren’t (yet), I hope it piques a new or further curiosity of wine! So what is traditional? After harvest, crushing and de-stemming, the juice is put in large wood vats (over 100 years old and each holding around 20,000 liters / just over 5,000 gallons) where fermentation takes place. Natural yeast strains characteristic of Rioja built up on the vat’s insides over the years, thus no need to add yeast to start fermentation. Check this out: Once fermentation is completed, the wine is transferred to different old wood vats where malolactic fermentation (ML) takes place. This usually doesn’t happen until the spring when the temperatures get warmer (warm temps are required for ML to take place). Like the old vats for primary fermentation, these second set of vats have a build up of the desired malolactic bacteria, thus the use of cultured bacteria isn’t required. Long term aging in old oak barrels occurs next. As we walked through the musty smelling caves, it was explained the mold on the walls (and we’re talking massive mold) helps control undesirable bacteria that could contribute to spoilage of the wine. We popped a bottle of reserva that night and noted the cork’s end and wine’s aroma slightly smelled of that must! The aging barrels are used for up to 20 years. An interesting point is Heredia has their own on-site cooperage. Because they keep and use barrels so long, they found it necessary to have the capability to repair them in-house. With this comes the ability to build barrels as well. They use American oak, which is stacked in pallets to age a few years prior to use. When barrels are at the end of their life, they’re broken down and the staves are used as firewood to toast new barrels.

Piquillo Peppers in Action

Fri, 25 Sep 2009 09:33:30 -0800

Where was I today? Driving down the street in Haro (pronounced ah-row), a small hub town in the northern La Rioja wine region. It was about 4:00 p.m. I look to my left and say to my husband, “Stop! Pull over, quick!” I jump out and walk over to an open garage. In it are six ladies, ranging from 40 to probably 70 years of age. They had an impressive operation in action roasting what they told me were piquillo peppers. I just walked right into the garage. They all looked at me curiously, wondering what the heck I was doing. In my broken Spanish, I explained it was very interesting to me and that I’d never seen anything like their contraption. I was immediately welcomed and got the tour. These ladies grow the peppers then roast and jar them to sell each fall. They are washed then placed in a metal cylinder over a very hot fire which is continuously cranked to evenly roast the peppers tossed about inside. Emptying the Contraption Next, two women peel the charred skin and remove all seeds. They made sure to tell me not to use any water as it washes away the flavor. The final prep stage is to slice them. Sliced Peppers Awaiting the Jar Stumbling upon this operation definitely made my day!

A Sweet Bodega in Navarra

Tue, 22 Sep 2009 09:55:00 -0800

We drove to the the southern end of the Navarra wine region to the town of Corella for our 11:30 a.m. tour of Bodegas Camilo Castilla, the oldest winery in this region. They specialize in sweet wine made from the “Muscat de petit grain” grape, a.k.a. small berry Muscat. The bodega makes four wines with this grape: a young and aged that are fortified and a young and aged natural (non-fortified). As I enjoy dessert wines, the older natural style was my focus. Called “Caprichio de Goya”, it is aged a total of seven years. Three are spent in old barrels, some of which are up to 100 years old and range in size from 7,000 to 12,000 liters. While in the large barrels, they follow a Solera type system. Each year when it is time to bottle, ¼ of the amount of that years wine is left in the barrel. Then, the current year’s wine is added to top it off. One year is spent in demi-johns and the remaining three in standard barrels. The use of demi-johns is rare but this bodega has done it since the beginning. Light oxidizes the wine through the class, developing complexity and concentration. I found it interesting they remain outside on a flat-top roof year long, regardless of the temperature. Camilo Castilla is one of only 35 bodegas to produce communion wine (vino de misa). They also produce a dry rose from Granacha (Grenache) named “Pink” to satiate the local desire for a Navarrese Rosato. With upscale labeling and at just 4.20 euro per bottle, it is currently being test marketed in New York. Another interesting item is they hand label the Caprichio de Goya because the non-standard 375 and 500ml bottle shapes are unstable in their automated bottling line. Taste? It entices you to have more with it’s honeysuckle aroma and orangy, caramel and coffee flavors. You don’t really need any dessert with it as it is a dessert all by itself, but we happily enjoyed it with Crema de Catalonia!

La Boqueria, Barcelona’s Premier Foodie Haven

Sat, 19 Sep 2009 07:57:00 -0800

Bustling with merchants and people from daybreak until mid evening, the market doesn’t stop. Plentiful vegetables, fruit and mini smoothies (only 1 euro) to grab and go. A bakery oozing with smells of bread, pastries and other goodies. Fresh seafood, meats, sausages, and of course lots of Serrano jamón (dry-cured ham). I even found jamón ibérico de bellota, which is from free-range pigs who gobble acorns. And snails and pigeons, take a look: You see fresh and dried peppers, spices and herbs, and many things of which you are not sure. It is truly a feast for your eyes! We walked past a small tapas bar (El Quim) where a huge platter was piled with the most beautiful mushrooms I’d ever seen. Since it was only 9 a.m., I opted for a coffee con leche and drooled while the man next to me consumed a plate of these sautéed mushrooms and a Spanish tortilla of sorts, Spain’s version of an egg dish commonly including potatoes and vegetables. Goat cheese is a favorite of ours thus we bought a small bit to slather on a baguette. It was from an artisan cheese producer specializing in Queso de Cabra, Cabra meaning goat. Wine- I won’t go into details, this picture says a thousand words! Foodie or not, if in Barcelona, definitely visit the Mercat de Sant Josep de la Boqueria, or simply La Boqueria.

Fall Into Food Events

Fri, 18 Sep 2009 10:33:12 -0800

It's officially autumn on Monday (despite the temperatures), and the food events are piling up like pumpkins. Enjoy the last days of Indian summer with some food and drink with friends! 7th Annual Autumn Equinox Celebration, Saturday, Sept. 19, 4:30 to 8:30 p.m. Enjoy an evening at Soil Born Farm, an urban agricultural oasis nestled in the heart of the city (3000 Hurley Way). Walk through the gardens, enjoy great music from Mind X Quartet and Cousin Jimbo & Friends, and sample seasonal, organic food prepared by prominent local chefs like Rick Mahan, Randall Selland, and Molly Hawk. Taste exceptional wine and celebrate the harvest season. Eel River Brewing Company will offer organic beer tastings, and there will be a silent auction of itmes like art, gardening supplies, and gift certificates. Please get your tickets ($60 per person) in advance at the Sacramento Natural Foods Co-op, 1900 Alhambra Blvd., or from Soil Born Farms (916) 363-9685. Tickets will not be available at the door. Fourth Annual Fair Oaks Chicken Festival, Saturday, Sept. 19, 8 a.m. to 6 p.m. With all the recent talk about urban chicken keeping, Fair Oaks has been celebrating its urban chickens since the 1960s. Hunt and peck your way to the Village at 10219 Fair Oaks Blvd. tomorrow for this FREE event. Breakfast ($5) begins at 8, then 125 chicken-themed vendors will strut their clucktastic stuff. Look for the "chicken hat guy" and birds in the trees. Mumbo Gumbo will play at 12:15. Uncork for the Arts, Sunday, Sept. 20, 6 to 8:30 p.m. Supper Club (1616 Del Paso Blvd.) is hosting The Developmental Disabilities Service Organization's Wine Tasting/Art Exhibit, serving an exciting selection of food and featuring a bittersweet chocolate fountain for dessert. In conjunction with this event, James Blake Wines is offering a special 30-case bottling of wine that features a DDSO art inspired label with 50 percent of sales proceeds to benefit DDSO. This limited production blend consists of Cabernet Sauvignon, Syrah, and Cabernet Franc from Napa Valley and the Delta-influenced Lodi region. $20 per bottle at the event or the wine may be purchased in advance. $50 entry includes appetizers and wine. For tickets: info@ddso.org; For questions: Ginny at 916.456.5166 11th Annual A Taste of Sacramento, Friday, Sept. 25, 5:30 to 9:30 p.m. This benefit for the Easter Seals always draws a big crowd. The silent auction will begin at 5:30 as well, in the Sacramento Convention Center. Over 80 restaurants, wineries, and breweries will offer tastes of the region. Buy your tickets ($25) in advance at the Easter Seals site.

Bebida!

Mon, 14 Sep 2009 14:29:02 -0800

Here are some events that I just heard about: In honor of Mexican Independence Day tomorrow, el Jimador Tequila will be holding some interesting promotions around our area. Specifically, a third generation jimador (one who harvests agave) will be visiting retail stores and restaurants to demonstrate the first step in the tequila production process: how to cut off the leaves of a large agave plant (see photo above). Jose Cortes, head Jimador at Casa Herradura (producers of Herradura and el Jimador tequila), will talk about tequila production, what makes a good tequila, and how to best enjoy this fine spirit. You can meet him at:

Tuesday, September 15, 4-5:30 p.m. La Superior (34 W. Court Street, Woodland, CA)

Wednesday, September 16, 6-9 p.m. Zocalos (1801 Capitol Avenue, Sacramento, CA)

Thursday, September 17, 6-9 p.m. Centro’s (2730 J Street, Sacramento, CA)

Friday, September 18, 5-7 p.m. La Superior (5731 Hillsdale Blvd, Sacramento, CA)

Friday, September 18, 8-10 p.m. Carmelita’s (4071 Howard Street, Fair Oaks, CA)

Tapas Tales from Barcelona

Sun, 13 Sep 2009 09:57:30 -0800

My husband and I arrived at the rented Barcelona flat at 5:00 p.m. on a Wednesday. A quick shower unveiled the second wind’s face and off we went, into the streets crawling with people. Our quest? Locate a tapas bar from which we would kick off our one month food, wine and hiking adventure in northern Spain. After much exploring, hunger pangs took over in front of Taller de Tapas, adjacent to the Placeta del Pi in the Barri Gotic (gothic quarter). We started with what I craved; Boquerones en Vinagre (silver backed anchovies cured in vinegar then drizzled with olive oil) and an order of tomato bread (slices of bread vigorously rubbed with garlic and a halved tomato then finished with a drizzle of olive oil). With a half bottle of rosado (dry rose), this was the perfect starter. The waiter suggested we also try Boquerones Rebozados. For this, anchovies are butterflied, very lightly coated in batter, then fried. Wow! Next, Espinacas con Pancetta Iberica y Garbanzos (sautéed spinach, Iberian pancetta and chickpeas) and Ensalada de Rúcula, Membrillo y Queso de Cabra de la Nuri (Arugula with Nuri’s goat cheese, quince paste and toasted almonds). Spanish cheese and Membrillo together are truly an extraordinary match….and another half bottle of rosado was required. Then the Sardinas a la Plancha con Perejil (grilled sardines with parsley) arrived. Previously, we’d only had them from a can, so we were surprised that these were much bigger. So the hubby asks how to eat them. Not being familiar, combined with the rosado and lack of sleep (we’d been up about 36 hours), I simply said “just cut them up and eat them,” so we did just that. SURPRISE! Crunch crunch, bones and all with the first one. What a mess. Looking sheepishly at an adjacent table we discovered ya gotta cut them in half and pull the main spine bone out of this larger fresh type. Duh. A perfect tourista moment, and an indication it was time for bed….and no need for the calcium supplement tonight! (The pics are not the greatest as I forgot my camera and used my cell phone!)

Transport Yourself With a Sidecar

Sat, 29 Aug 2009 16:17:24 -0800

I was never interested in hard alcohol and don’t have a taste for it. My brother worked at a wine shop growing up and introduced my to the world of wine. That was it, no need for the hard stuff. But for the Sidecar, I make room. Several years ago, our friends Jennifer and Bradley had us over. Bradley was making drinks and asked if I'd like a Sidecar. Sure! I didn't really pay attention to the name but remembered it was good. Fast forward to one July in Vancouver, BC at The Raincity Grill on the West End. My husband drinks gin martinis and I wanted to join him before we partook in BC’s own Okanagan Valley wine. The bartender suggested a Sidecar. It went like this: 2 ounces Cognac 1 ounce Cointreau ¾ ounce freshly squeezed lemon juice ¼ ounce simple syrup A sugared rim Shaken with ice Stained into a martini glass Refreshing, uplifting, tasty. So tasty, I took note. I usually make this cocktail at home as not many bartenders know about Sidecars. When I ask whether a bartender knows how to make one, the response I get 99% of the time is “Isn’t that made with….ah…”, or “No but I can look it up and make you one.” There are several variations of this wonderful cocktail but there are two keys to a great Sidecar and I’ve never found a cocktail book that knows! 1) addition of the simple syrup, and 2) it should really have a sugared rim to offset it’s slightly sour tanginess. (I like to run a freshly cut piece of lemon around the rim, then dip the glass in superfine sugar.) I’ve tried them with out either and the drink is just not the same. You can use an Armagnac or Brandy, and you can use Triple sec, that’s OK. But the two keys, ya gotta have em! So if this sounds appealing, try one. If you’re already a Sidecar fan, we’d love to hear about your preferred version!