Archive for the 'Food' Category

Garden Bounty 9/11/19

garden bounty 9-11-19

Summer’s winding down so I’m taking advantage of the remaining days of fresh picked produce. Hope you are too!

Yum, yum….

Bruno

Tomato Still Life

tomato still life 8-7-19

These beauties were picked from the garden yesterday. The one on the left is a Cuore Di Bue and on the right is a Cherokee Purple. I love the beautiful colors!

Bruno

First Tomato… and Caprese

Picked the first tomato of the season a couple of days ago. The first to ripen was a Cuore Di Bue (ox heart) shown in the first photo below. It was huge, but was more of a standard shape. The second photo of the green tomato looks more like a heart to me. In the third photo I placed it next to a 1 cup measuring cup so you can get a better impression of how big the ripe one is. It made for a delicious caprese salad for my dinner last night!

 

Photos taken on 7/23/19:

first tomato2 2019

first tomato1 2019

first tomato3 2019

caprese1 2019 Caprese with aged balsamic vinegar/olive oil drizzle and a sprinkle of black pepper/Maldon sea salt

caprese2 2019

 

Looking forward to more summer yums in the near future…

Bruno

Pasta w/ Creamy Mushroom Sauce and Asparagus

Pasta with Creamy Mushroom Sauce and Asparagus - Copy

So, a few years ago my sister-in-law ask me if I knew how to make a pasta w/ mushroom sauce. We attempted to create a recipe and had mediocre results. Ever since then I’ve been developing new recipes and finally have come up w/ a keeper!

Pasta w/ Creamy Mushroom Sauce and Asparagus

Ingredients:

1 pound pasta

12 ounces crimini mushrooms (sliced, then cut slices in half)

1 head garlic

2 chicken sausages (sliced, then quartered)

1 teaspoon rosemary (chopped)

1 teaspoon sage (chopped)

1/3 cup chicken broth

1/3 cup half & half

1/3 cup goat cheese

1/3 teaspoon red pepper flakes

1/2 pound asparagus spears (cut into 1 1/2 inch pieces)

salt to taste

Procedure:

1) Roast garlic in oven until soft; squeeze out cloves, then crush cloves into goat cheese

2) Cook asparagus spears until tender (approx. 3 minutes); set aside

3) Saute’ sausage in sauce pan until slightly browned; set aside

4) Saute’ mushrooms in sauce pan until they have softened

5) Add herbs, goat cheese mixture, pepper flakes, sausage, broth and half & half to mushrooms

6) Place sauce pan over medium/low heat and whisk together sauce, salt to taste and keep warm until pasta is ready

7) Cook pasta until “al dente”; fold sauce and asparagus into pasta and serve immediately

Yield: 4 servings

 

Happy Easter!

Bruno

San Francisco and Sonoma

I visited family and friends in Northern California last week. The weather was fantastic, the food was delicious and my overall experience was top notch! While in San Francisco, I visited my favorite art museums – SFMOMA and The de Young. I also tried a couple of new restaurants – Piccino and Burma Superstar. I highly recommend both!

In Sonoma, my friends took me to Gloria Ferrer Vineyards the afternoon I arrived. We sampled some of their delicious sparkling wines and snacked on some local cheeses. A wonderful way to start the weekend! The next morning we drove to Petaluma for breakfast at Hallie’s Diner. Delicious omelets! Later that day my friend treated me to a vintage biplane ride to the Golden Gate Bridge and back. What a fantastic, once in a lifetime experience!! For dinner we grabbed a grilled chicken meal at El Brinquito Meat Market. What a great deal – a whole grilled chicken, beans, rice, tortillas and spicy sauce for a mere $20. This was washed down w/ a couple of bottles of local wines. Heavenly!!

Here are a few snapshots of my wonderful trip:

SF1 10-16-18 My view in S. F.

SF2 10-16-18

Sonoma1 10-19-18 My view in Sonoma

Sonoma2 10-19-18

Sonoma3 10-19-18

Sonoma4 10-19-18

Sonoma5 10-19-18 Me

Sonoma6 10-19-18 My gracious hosts, Dan and Lorraine

Sonoma7 10-19-18 The view from the tasting terrace

Sonoma1 10-20-18 Biplane ride

Sonoma3 10-20-18

Sonoma2 10-20-18 Approaching S.F. and the Golden Gate

Sonoma4 10-20-18 Nice shot!

Sonoma5 10-20-18 The delta

Sonoma7 10-20-18 Sonoma scenery

Sonoma8 10-20-18 Landing…

Sonoma9 10-20-18

Bon Voyage!

Bruno

1989 Chateau Margaux

A great wine deserves a great meal to go with it!  On the menu: Filet mignon w/ shaved black truffles and a merlot/porcini sauce; rosti potatoes; roasted Brussels sprouts w/ agrodolce. For dessert: Frost Bitten Ice Riesling w/ assorted cookies and Brie.

wine dinner2 2017

wine dinner1 2017

brie wine dinner 2017 (Brie)

Cheers and Happy Holidays!

Bruno

Thanksgiving 2017

I hope everyone had a wonderful Thanksgiving. I definitely did! My friends M + B invited me over for a delicious feast. I contributed shredded Brussels sprouts w/ chestnuts and applewood smoked bacon. Additionally, I brought some cupcakes from Jilly’s. The flavors I chose were Reese’s chunkage, pumpkin pie, apple pie, turtle cheesecake, Oreo pie and sweet potato pie. The feast also consisted of a perfect turkey, gravy, mashed potatoes, green bean casserole, stuffing, and salad. My belly was very satisfied! Here are a few photos from our gluttonous evening: 

Jilly's Cupcakes

Thanksgiving1 2017

Thanksgiving2 2017

Thanksgiving3 2017

Thanksgiving4 2017

Thanksgiving5 2017

Here’s to good friends…

Bruno

Garden Bounty

garden bounty 10-14-17

Harvested on 10/14/17. The pile of basil on the left is now a big jar of pesto waiting patiently in my fridge for some pasta!

Happy Eating!

Bruno

Sourdough Boule w/ Flax & Sunflower Seeds

A new bread for a new season. This bread is a keeper… nice crunchy crust and an airy, chewy crumb. The seeds added some nice texture too! I used the same recipe as in my previous post on rye pain au levain but shaped it differently and exchanged the rye flour for equal parts flax and sunflower seeds. I made one large boule and baked it for 52 minutes (internal temperature reached 206 degrees F).

I experienced the same problem w/ the bread bursting at the seams and distorting the shape from the excellent oven spring. Next time I’ll try making 2 smaller loaves to see if this resolves the problem.

sourdough boule with flax and sunflower seeds1

sourdough boule with flax and sunflower seeds2

Happy baking…

Bruno

A Great Wine and a Great Meal

sardella1 The vino

sardella3 Spice roasted chicken w/ charred Brussels sprouts

sardella2 Bavette steak w/ hasselback potato

I’ve been wanting to try the roasted chicken at Sardella ever since they opened last November. The chef rubs the chickens w/ rice koji and chills them overnight which makes the skin crispier and the meat more tender. My friend had the bavette steak.

I’ve been saving the wine for a few years to let the tannins mellow out.

The evening was one to remember!!

Cheers and bon appetit…

Bruno