Changes to Food, Wine and Fun

If you have been coming to the site for a while you can see it has undergone a number of changes. Once again I have changed the hosting and email database to make it easier for me to maintain the list and site. I was spending more time dealing with the software than actually writing new stuff. Anyway, what you will be seeing is more frequent, but smaller updates. The site is also searchable, which a number of you have asked for. I will also be putting up all of the old content over the next month or, so have no fear the Spinach Salad recipe will be back up soon.

Bent Creek, 2004 Livermore Valley Cabernet Sauvignon

For a Livermore Cab, this wine is very good and a great value. It will hold its own with any of the mid range cabs from Napa (e.g. Silver Oak, Caymus, Hall) at half the price. Great fruit, good nose, and a nice soft and long finish. I didn't think wine this good came out of Livermore.

From the winery tasting notes;

The clear ruby color of this classic wine captures your attention. Intense fruit aromas blend with a hint of oak. Rich dark fruit flavors of blackberry and black cherry join soft tannins to create an appealing Cabernet. Barrel aged 18 months in French oak.Gold Medal 2007 San Francisco Chronicle Wine CompetitionGold Medal 2007 California State Fair Wine Competition Best In Class Greater Bay Area

Bent Creek 2005 Mendocino County Sauvignon Blanc

This wine is made by one of our neighbors here in Livermore. It is crisp, fresh and bright. Lots of citrus, but not over powering like some Sauvigon Blancs tend to be. This is a great wine for seafood that is in a rich sauce.

Why I write this blog / web site.

This all got started because I have never been very good and staying in touch with people I meet. So, keeping with one of the new year’s resolutions I made several years ago. I decided to create this web site (now blog).

Over the years I have collected thousands of email addresses so, you now know about this because you managed to survive my many e-mail address book purges. I wish I had the time to write each of you individually, but if I tried that, it would take many years.

The next two paragraphs are from the original email that I sent out to the original list of friends on this mailing list.

I first want to say that I am sorry for not touching bases with you much over the last year and a half. To say the least my life has been in transition. Two years ago (2002/2003) on New Years Eve, Lisa and I were sitting in a restaurant in London and we decided to make some profound changes in our lives. We didn’t know all the things we wanted to change, but we knew some of them. Over the last two years we have been working to make those desires a reality, and we are mostly there now. So at long last, I have a chance to take a breath and catch up with people.

So, keeping with one of my new year’s resolutions I am going to try to stay in touch a bit more often. Some of you speak with me nearly every week, some I have not had contact with in a year and a half. I have trouble just dropping notes to people to “Say Hi”. Anyway I am going to be mailing out a monthly food, wine and fun letter. Those of you that know me best know these are things I care a lot about. If you want me to drop you from the mailing list just let me know with a return email. I am starting out this month with two of my recent tasting notes.

Okay, back to present day. Over time the list has grown slowly but surely every month. To the point that managing the email became a challenge by itself. And now the bulk of the people on this list are folks I have never met. Anyway because of the positive feedback I have gotten I am going to continue with the site and also add some new features over time.

Todd K.

What's it all about?

Food, Wine and Fun is a monthly e-publication/blog dedicated to three of my passions.

Food, I love to cook and over the years I have invented, co-invented, collected, borrowed, and reverse engineered a fairly large number of them. What you'll find are a number of my favorites.

Wine, I started falling in love with wine when I moved to California (a long time ago). First because I would ride my bike through Sonoma and stop in for a free drink. What I discovered over time is that the culture and mystique that surrounds wine making is amazing. Wine that comes from the same vineyard can be profoundly different simply because the grapes were picked at a different time on the same day. I get accused by friends and family of being a wine snob quite frequently, but what the heck, somebody has to order the wine.

What's life without a little fun. Most of the fun things we (Lisa, Alexa and I) do are the result of tips by friends, reading, or just getting in the car and exploring. We try to share what we think are the good things, bad things and funny things we have done (or in some cases are thinking about doing).

Pot Roast, Italian-Style

This recipe is one that evolved over time into our standard main course at Christmas dinner. It is very easy and always turns out great.

Pot Roast, Italian-Style

Olive Oil
3-4 Pound Rib Roast
Salt
Black Pepper
4-5 large shallots (sliced thickly)
2 large carrots cut into quarter inch thick slices
2 celery ribs cut into quarter inch thick slices (include the leaves)
6 cloves of crushed garlic
1 cup of dry red wine (it needs to be drinkable, two buck Chuck is okay, but not 50 cent Fred)
1 pound of peeled, seeded and chopped Roma tomatoes

Preheat the oven to 325 degrees.

In a large Dutch oven heat 2-3 tablespoons of olive oil over a medium heat.

Salt and pepper the beef on all sides.

Brown the beef on all sides (including the ends) in the Dutch oven. It should take about eight minutes. When done remove the beef and set aside.

Add 2-3 more tablespoons of olive oil to the Dutch oven then add the carrots, celery, garlic and shallots. Cover and cook for about 8 minutes, stirring about every half minute.

Add the wine and tomatoes to the pot and bring to a boil for about 5 minutes.

Remove from the heat, add the beef and push it down into the liquid.

Cover and put it in the oven for about two hours or until the meat is fork tender.

When it comes out of the oven, remove the meat, tent it with foil, and let it rest on a cutting board for about 15 minutes.

For the next part be careful, this year is the first time I have not burned myself. Ladle about one and a half cups of the solids from the pot into your blender. Blend until smooth adding liquid from the pot as required. When you start this, it looks all wrong, that’s okay. When you are done, you will get a rich, orange looking tomato sauce that is to die for.

Serve with your favorite pasta or potatoes for some of the best comfort food around.

The Rombauer Family Joy of Wine Fundraiser

And for those of you that are not into cabs, how about a killer Chardonnay release party just up the Silverado Trail from Silver Oak.

The ninth annual Charitable Fundraiser benefits the UCSF Rombauer Cancer Research Fund for Pancreas Cancer and Hospice of Napa Valley. The event will include wine tasting, hors d' oeuvres, live music, 2006 Chardonnay release.

http://www.rombauervineyards.com/

Saturday, August 04
Phone: 707-963-5170
Tickets are $50 per guest.
Must be 21 years or older to attend.
Event is from 10:30am to 3:00pm.

Fort Cronkhite Hike

Recently on weekends we (Lisa, Alexa and I) have been doing to some hiking around bay area parks. What we have found are some breathtaking views that are just a short walk from the parking lot. On a recent outing we visited Fort Cronkhite, located in the Marin Headlands just north of the golden gate bridge. Fort Cronkhite is part of the Golden Gate National Recreation area. The fort is a former World War II military post that stands at the edge of the Pacific Ocean. Today it is one of the few preserved examples of these World War II "mobilization posts" remaining in the country. The fort's barracks, mess halls, supply buildings, and other structures are preserved to tell the story of the soldiers who waited here for an enemy that never came.

From the parking lot take the trail that heads north into the Marin Headlands coast line. You will see signs that say "Battery Townsley". As you get up the hill the trail splits into paved and unpaved trails. The unpaved trail goes lower and closer to the ocean, and the paved trail goes higher and ends at the battery. Both trails are very safe, well marked, and easy going once you get up the first hill. If you have a young one in a stroller, the paved trail is the best option. After about a ten minute walk, this is what you will see.

Rombauer Vineyards, 2005 Rombauer Zinfandel (Junk)

This is the worst wine I have had in a long time. I don't really think it qualifies as wine, it is port, or at least it tastes like port to me. The winery tasting note says "Rombauer Vineyards' 2005 Zinfandel represents the very essence of California Zinfandel". Nope, not even close. As a general rule, buy Rombauer Chardonnay, and pass on the red wines you can do much better for much less. Or to quote my friend Bob, "The red wine here sucks!".

Silver Oak, 2003 Alexander Valley Cabernet Sauvignon

The 2003 Alexander Valley Cabernet Sauvignon is fairly typical of Silver Oak, not great, but very good. The wine is dark ruby red, and initially comes out of the bottle very tight. Very nice nose of black cherry, and oak (might be because I tasted it in the barrel room). Very full-bodied (again high alcohol content), nice hints of cherry and spice. Very long and tannic finish. Basically this wine is not ready for prime time, lay it down for about six month to a year, or decant about an hour before serving.

Rombauer Vineyards, 2006 Carneros Chardonnay

This wine is full-bodied (meaning high alcohol content) with peach and butter flavors. A slightly oily texture in your mouth and not much oak. As usual it ends with a long complex and buttery finish. If you want Chardonnay and you don't know anything on the wine list, this one is always a good choice.

Bob's Pepperoni Risotto

This is a great risotto for summer time, it is slightly spicy with a firm texture that goes great with a good cabernet. Bob was nice enough to train me up on this recipe over the 4th of July and it is a new favorite of mine. The other thing that makes this great (for me anyway) is that I have only cooked it on the barbeque grill.

1 cup of diced pepperoni, casings removed
1 cup of 1 inch pieces of asparagus.
2/3 cup chopped onion
1/3 cup chopped shallot
2 large garlic cloves, chopped
1 cup arborio rice
4 to 5 cups canned low-salt chicken broth
1 cup grated Parmesan cheese
1/3 cup chopped fresh Italian parsley

Bring broth to simmer in large saucepan. Cover and keep warm over low heat. Sauté pepperoni, onion and garlic in heavy large saucepan over medium heat until onion is tender, about 8 minutes. The pepperoni should have enough fat to keep the onion from sticking, but if it doesn't add a little olive oil. Add rice and stir 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding the next, about 20 minutes total. As you are cooking the rice taste it every few minutes to determine if it is done. When almost done, stop adding broth, add the asparagus cover and cook until slightly rice is slightly over done (three to four more minutes). This gives the rice a more firm, almost crispy texture. Mix in 1/4 cup cheese and 1/4 cup parsley. Season with salt and pepper.Transfer risotto to large bowl. Sprinkle with remaining parsley. Pass remaining 1 cup cheese separately.

Silver Oak Release Party

Saturday, August 4 !!!! This is the wine release event that all other are measured by. I plan on being among the first to taste the new vintage. Typically they also a have very eclectic mix of delicious and wine friendly food. Price: $20 per tasting, includes a complimentary Silver Oak wine glass. Wine is $60 per 750 ml bottle and the allocation is 12 bottles per person. My spies tell me there will be a limited amount of Bonnys Vineyard Cabernet (1982 thru 1991) in magnum and 3.0L bottles.

Time: 9:00 a.m. to 3:30 p.m., sales will continue until 4:00 p.m.
For more information, please call: 800.273.8809

http://www.silveroak.com/

Ahi Poke

This is one of those dishes that I have been wanting to try to make for some time. I was introduced to Ahi Poke on vacation in Hawaii a couple of years ago. So after searching the web for recipes and a little trial and error and some tuning here we go.

1/3 cup olive oil
1/4 cup white wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh tarragon
1 tablespoon Dijon mustard
1 sashimi-quality 'ahi, cut in 1/2-inch cubes
6 cups mixed baby greens

Whisk oil, vinegar, shallots, tarragon, and mustard in small bowl to blend. Season vinaigrette to taste with salt and pepper. Place fish in a dish. Pour half of vinaigrette over and turn to coat. Marinate 30 minutes at room temperature. Heat a medium skillet over medium-high heat, then sear the tuna for about a minute turning quickly. You want it cooked on the outside and slightly warm but uncooked on the inside. Takes about 1 minute per batch. Meanwhile, toss baby greens with remaining tarragon vinaigrette. Divide salad among 4 plates. Place fish on top of the greens and serve immediately.

Loring Wine Company, 2005 Durrel Vineyard Pinot Noir

This is one those wines I stumbled on by letting the sommelier (the wine guy at a restaurant) pick for me. Loring has grown to be one of my favorites. All of the wines from Loring have a lush nose, big fruit flavor, and well balanced acidity. The other thing I like is that Brian Loring is a software engineer by day and wine maker by night. That's right a geek wine maker. His wines have developed a cult following and are getting more difficult to find. Also don't be put off by screw cap on the bottle.

Silver Oak, 1997 Napa Valley Cabernet Sauvignon

To start off, this wine is exceptional. We had a bottle with our friends Bob and Terry over the 4th of July holiday. This wine has mellowed since its release but maintained its depth. It has a very dark color, pleasing nose. Lots of fruit, with well balanced tannins. The winery says it will age well thru 2023, but I think it is at the peak now. The last six go this year.

I'm Back

Hi Folks,

It has been a while. First I what to thank everyone who has emailed me over the last few months asking about the monthly email. I did not have any idea it was popular enough for anyone to miss. The reason I took a break is simple, I had a few other projects that I started working on and simply did have the mental energy to write. Some of the projects will be finding their way into the site. In other news Lisa has decided that she wants to try a new career, so she is heading off to law school. So, I would like to request that you send me any good lawyer jokes you know. I am running out.