Fresh Approach Cooking

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Imagine taking a sunny summer afternoon off, and heading to a chic hide-away above Rodeo Drive in Beverly Hills to meet with some fantastically interesting people and taste award winning wines, spirits and olive oils, all courtesy of the lovely people of the L.A. County Fair. (An event that you may all recall...I love. Love. Love. The fair is the best!)

Well...I don't have to imagine it so much, since I did just that yesterday. And I am so glad I did because I can share my experience with you, sweet readers!

You see, there is so much (so, very, very much) going on in the world of wine. Sometimes it can be so hard to figure out a place to start. Do you buy by price? By grape? By label (I confess to doing all three.) Or maybe, you do some research and find award winning wines. Trusting experts, making good choices.

Well...the L.A. County Fair and the Los Angeles International Wine and Spirits International Competition (in their 70th year!) would like to offer you some assistance. After tasting more than 3000(!) wines, the judges picked their best-ofs in all sorts of categories so that you, the consumer, (and hopefully, Fair goer.) can select a perfect wine. I never really thought of wine/spirits awards as being designed for that, but now it all makes perfect sense. Instead of you or me trying every wine under the sun, why not let some experts do it and we just get to enjoy the (oh no...here it comes...) fruits of their labor. (Yes. I did. I made that pun.)

I know I would have ended up far too tipsy had I tried even more than six...(let alone 3000) so I picked and chose and what I did try left a great impression on me. (It also re-affirmed that I actually do enough about wine to know what I do and don't care for.)

So what did I try?

Just for fun I tried the "Best Fruit Wine" winner, Breitenbach Wine Cellars, American Apricot Wine, first. Since, let's be honest, this is not a wine most people ever think to purchase. But I have to tell you...it was a bit of a shock really. I mean...it was like the essence of apricot. Really fragrant and balanced and totally drinkable. I can imagine it with a bit of sparkling water, or as the perfect addition to ice cream or a dessert sauce. More of a sipping wine, than something you would pair with a meal, it's still really kinda fantastic and worth seeking out. Who knew! And how great that this event allowed me to try something so different than my typical choices. (Which is why you should go to the Fair in September and try it yourself!)

Since I am also a huge fan of the wines of Montepulciano, it was inevitable that I would go mad for the Best of Show - Red $15-29.99 (tie) winner, Cantina Redi, Briareo Riserva, Vino Nobile De Montepulciano DOC 2006. (That's a mouth-full!) It was medium-bodied and smooth, with lots of dark cherry and wild berry notes. I just swooned.

The other wine I really did like was the Best of Show - Red $30 and up: The David Bruce Winery, 2006 Russian River Valley Pinot Noir (since I like Pinot Noir a lot this was no surprise). It was like a burst of raspberry and with just a little chill to it, it is just what a warm summer day calls for.

Actually, this year the awards were divvied up by price category, ($14.99 and under, $15 - $29.99 and $30 and up) which was just a brilliant move on their part. Don't you agree? The three categories make winning wines accessible to everyone, and that is just what a savvy drinker needs in these crazy times!

And as a funny aside...they had a celebrity vintner category too, with people like Tommy
Lasorda competing...and a boy I made out with a million years ago was one of the winners, so bravo to him!

If you want to figure out who that was...and see all of the winning wines, they are all listed on http://www.lawinecomp.com/ and I think you should check it out for sure.

And just so there is a bit of food mentioned, I have to point out that I was completely charmed by a spicy tuna salad that was presented in a large, folded over wonton (resembling a hard taco shell) that was offered on the buffet table. What a smart idea! So much better than on a wonton chip! I am going to steal that for sure.

But none of this rhapsodizing helps you enjoy this wine as much as I did...what is going to help you is a visit to the L.A. County Fair in September or their Wine and Cars Under the Stars event this weekend where all of the winners will be announced and tasted. (It's really fun. Trust me. Get your tickets now.) Drink, see some amazing cars and enjoy a night out. You deserve it.

Thank you so much to everyone who made this fun event happen. I had such a nice time and hope I can do it again next year.

Now go to the Wine and Cars Under the Stars event and sip the joy!

xoxo,
Rachael

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

I loved discovering The Wine Valet in Beverly Hills. What a gem!

After drinking all that wine, we had to visit Nic's Martini Lounge for Happy Hour. Their baked oysters are amazing.

Labels: Drink of the Week, Something Else

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Oh wow. Last week…it was so terrific…cherry cherries had appeared in the market. This week…like a little, fragrant gift…apricots. I was so ecstatic. Such an amazing thing, a perfect apricot!

I had been toying all week with the idea of making a carrot-apricot soup (the idea filled my head and just had to be seen through!) and was kinda-sorta geared up to get it going…(don't you love the way I interrupt myself with parenthetical comments? LOL. Yea...me too.) but I knew I really had to be patient and not pouty if there weren’t any around yet when I arrived at the Sunday Hollywood Farmers Market.

Then happiness prevailed…they were there! Golden, sweet.

And because someone was smiling down on me, I even scored some (super inexpensive! Joyous bonus!) of the “slightly blemished” beauties for $0.25/pound and with a song in my heart I got home and got my soup under way.

This is just too, too easy to bring together. The trick is to really use the most amazing, top quality, flavorful produce you can get. Really...otherwise it's just going to be plain.

I sort of fell in love with the idea of this looking like a melted creamsicle too…giving the illusion it has cream in it…without really having any, so I went with white carrots. You can use orange, of course if you can't find white.

The flavor of apricot should not be pronounced in the soup either…it should just be something you catch at the end of a bite. If your apricots are large, use less. And if you find the whole soup is a bit too delicate for you (I do tend to like very light flavors.) try adding some curry leaves or a bit of orange zest.

Now try this my peaches, and taste the joy!

Cold Carrot-Apricot Soup

1 T. olive oil
1 large leek, cleaned, sliced (white part only)
6 white carrots, peeled, sliced into thin rounds
3 apricots, pulp only
4 cups chicken stock
salt to taste
optional: heavy cream or yogurt to garnish (I tried both and much preferred the cream…but didn't think it needed either...)

In a sauce pan, heat the olive oil. Add the leeks and cook until just soft but not browned. Add the carrot, chicken stock, apricot pulp and salt.

Puree. Pass through a strainer if you want it smoother. Otherwise, chill and enjoy.

Makes four to six servings.

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

Carrot museum!!!

90% of the apricots grown commercially in the United States come from California

Ilva once made a similar soup...check it out!

Apricot means "precious" in Latin. (I keep giggling imagining Golum referring to the Ring as "My Apricot.")

Labels: Gluten Free, Soup

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I had to pop in this post…because it’s just hard to resist. Even if my cookbook review skills are notoriously lacking…

I just wanted all you peaches to know how much I really, really like this cookbook, Nourish, Indulgently Healthy Cuisine, from Scott Uehlein at the luxurious and lovely Canyon Ranch Spa and that I urge you to get a copy for yourself.

There are a gazillion of books out there (and many just out in my living room too.) which speak to all sorts of cuisines and fads and fancies. Canyon Ranch: Nourish is not a book like that. It doesn’t pander or preach, or set it's self in some sort of limited category, it just sets forth food you will want to cook.

What sets this apart is that it is that rare thing…a book full of delicious, interesting but approachable recipes that cover a wide range of techniques and tastes without seeming like its oh-so-very-niche. (A good thing in my mind. I mean…I love my macrobiotic-Armenian-soups cookbook but how often do I pull such a thing out?) It’s for people who want dinner. Plain and simple.

While the recipes are all healthy, (having been written by the chef at a world famous health spa and all) it’s all logical healthy. Things people want to eat that happily are good for you too. (How about Chili-Rubbed Tequila Shrimp or Baked Lasagna with Meat Sauce. Italian Vegetable Soup with Cannellini Beans? See.) Pretty fab, right?

There are beautiful (approachable!) photos and calorie counts and explanations too. A few nods to green living and sustainable choices, and voila…a perfect cookbook for the ages. Real, healthy food. (Without any gimmicks. No weird fillers or strange concoctions. Just honest food.)

If you are the type of home cook who wants to open a book for inspiration, information and a bit of hunger-inducing photography…check this one out. It has all that, in spades.

Now if someone would just invite me to the Canyon Ranch Spa to check out the food in person…

© 2009 Fresh Approach Cooking
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© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

"Founded in 1979, Canyon Ranch in Tucson resides in the foothills of Arizona’s Santa Catalina Mountains. "

Nourish - To feed and cause to grow; to supply with matter, promote health; to furnish with nutriment. To supply the means of support and increase to; to encourage; to foster; as, to nourish rebellion; to nourish the virtues.

Heart of palm, also called palm heart, burglar's thigh, palmito, chonta or swamp cabbage, is a vegetable harvested from the inner core of certain palm trees. - Wiki

Labels: Books, Something Else

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Technology still sometimes leaves me bug-eyed. How about you?

I mean...there you are, using your phone, browsing the web, taking pictures and emailing someone 2000 miles away or texting someone sitting next to you, all at the same time. It's really a bit astonishing.

Much like our food, of course. Even this most mundane things have a lot going on!

We can't just drink that glass of water and not remember that a whole lot of nature and technology and man-power went in to it appearing in a vessel with some frozen cubes and a slice of citrus for our consumption. It too is astonishing.

That's pretty much the gist of my world these days. Taking a moment to appreciate that which got us what we eat. It's a vast and amazing system! Wooo---eeeee. Again...it leaves me bug-eyed and slack-jawed.

Like when I was in my favorite old-fashioned book store and I came across a photo of pyramid shaped ravioli. So cool! I snapped a picture of the picture with my phone, emailed it to a friend and queried if she thought we could muster something like that for the vegan edition of our underground supper club, Chicks with Knives. Wham-bam, she replied and we were a go. Technology in action.

Then we just got our sweet selves to the bountiful local farmers market, pondered the fillings possibilities and voila...ravioli. (Well...there was a lot more to it than that. Testing and fussing and tasting and contemplating and pasta rolling and breaks and laughs and all that good stuff. Plus we changed our minds about what sauce went best with it about sixty-five times. And I swear at one point we thought about deep-frying them. Or maybe that was just me. I do love deep-fried!)

So we made 90 of them (Took us, what, three hours? Give or take.) and served it at our swank little dinner party to our glamorous guests and it was a smash hit. (Which I can say with confidence because - technology again - they were reviewed on line by other bloggers.) And that, was that. Technology meets old fashioned cooking. A match made in...the year 2009. And perfection all around.

They are toothsome and filling and salty and rich (without dairy!) and have a faint perfume of garlic and orange. The chive blossoms as garnish offered just the right visual punch and a tiny bit of additional flavor. (Coarse salt would be nice too...naturally.) We only offered two per person (because in all honesty...making another 35 of them would have killed us at that point. It's a lot of work doing this sort of thing on a grand scale!) but at home, I would encourage you to serve five per person.

Now, all of the ingredients in this recipe were organic and sourced locally (mostly at the Santa Monica Farmers Market. We used Santa Barbara Olives and olive oil for instance) but you can really do with anything if that's how you swing. ;-)

So try this my peaches, and enjoy.

1 cup durum wheat flour
1 cup semolina flour
2 tablespoons white flour
1 tablespoon olive oil
water as needed
4 extra large artichoke hearts
1 large baking potato, peeled, cut in to chunks and boiled
1/4 cup dry cured olives, rough chopped
2 teaspoons orange zest
1 tablespoon minced spring garlic
1/4 cup minced parsley
salt to taste (you won't need much if the olives are salty.)
Olive oil and chive blossoms for garnish

In a mixer, combine the flours. Add the olive oil and enough water to bind. Continue to mix until it all comes together adding water, as needed, to keep it smooth and not tacky or crumbly.

Roll out the dough using a pasta maker (per the manufactureres directions) or with a rolling pin. Cut in to four inch squares and chill until ready to use.

Trim down the artichokes (we used ones that were huge. Like 4 pounds each.) to their hearts and steam until soft. Mash with the potato (to bind), olives, garlic, zest and parsley. Season to taste.

Mound 1 tablepsoon of filling in to the center of each square of pasta. Lightly brush the edges of the pasta with a touch of water then gather up the corners and pinch shut. Using pinking shears, cut to crimp and seal. Freeze until ready to serve.

Boil the ravioli in a large pot of salted water until cooked through...about 3 minutes tops. Drain and serve with warm olive oil and chive flowers.


Makes about 36.

© 2009 Fresh Approach Cooking
______________________________________

© 2009 Rachael at "Fresh Approach Cooking" http://www.freshcatering.blogspot.com If you are not reading this at the aforementioned URL or in your RSS feed, the site you are looking at are violating my copyright. And that's rude.

All artichokes commercially grown in the United States are grown in California.

Have you read Secret Suppers by Jenn Garbee yet? So great...

If you are in the Bay Area, the Millbrae Spring Faire is this weekend and features a Ravioli dinner.

Labels: Appetizer, Pasta, Vegan, Vegetarian