tag:blogger.com,1999:blog-18868608607149101722024-03-13T05:08:48.783-07:00THE PALATE POSTFresh local food, simple cooking, good wine... all things gourmet for people who love good food and enjoy cooking.The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-1886860860714910172.post-81898041271355809042019-11-06T15:11:00.000-08:002019-11-08T10:52:30.482-08:00Pinot Noir, the Perfect Wine for Autumn <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-wnXi7iqHhFA/XcNRgPi0NYI/AAAAAAAAMp0/DyE3WyfIjO4fpqwu6QJEs98cr1Qcxd_-wCLcBGAsYHQ/s1600/IMG_4056_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://1.bp.blogspot.com/-wnXi7iqHhFA/XcNRgPi0NYI/AAAAAAAAMp0/DyE3WyfIjO4fpqwu6QJEs98cr1Qcxd_-wCLcBGAsYHQ/s640/IMG_4056_1.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Autumn is beautiful. The weather is wonderful, the air is clean, the sky blue, and the food is great. It is probably the best season to enjoy Pinot Noir wine. I enjoy all kinds of wine at any time of the year, but for me autumn always calls for Pinot Noir.<br />
<br />
People often tell me that they love Pinot Noir, but rarely can they explain why. Perhaps it’s a fashion/trend, or maybe there is no particular reason other than its appealing taste. Pinot Noir is becoming increasingly popular in America, and it is definitely one of the most celebrated wine varietals.<br />
<br />
Pinot Noir is the grape used to make great red Burgundy wines, and it is one of the main grapes used in making Champagne. Its low yields and sensitivity to soil and climatic conditions make it difficult and expensive to cultivate and to make into wine.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-K0exAdOlieo/XcNPrTn_CBI/AAAAAAAAMpE/k6OhqFMC3ysoJPsRJBQg1TZY4XK_-HjagCLcBGAsYHQ/s1600/IMG_4050_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-K0exAdOlieo/XcNPrTn_CBI/AAAAAAAAMpE/k6OhqFMC3ysoJPsRJBQg1TZY4XK_-HjagCLcBGAsYHQ/s400/IMG_4050_2.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SxCT6Kiq_RM/XcNPy4DVeqI/AAAAAAAAMpI/8eyqeP2nricYq1YCpy14yhflmAyQcem1gCLcBGAsYHQ/s1600/IMG_4051_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-SxCT6Kiq_RM/XcNPy4DVeqI/AAAAAAAAMpI/8eyqeP2nricYq1YCpy14yhflmAyQcem1gCLcBGAsYHQ/s400/IMG_4051_1.jpg" width="400" /></a></div>
<br />
It reaches great quality in certain (cooler climate) regions, including in California (Carneros by the San Francisco Bay, Russian River in Sonoma County, Monterey in the central coast), and Oregon (Willamette Valley), as well as regions of New Zealand, Chile and Northern Italy.<br />
<br />
So how is the great taste of Pinot Noir different from that of other fine red wines such as Cabernet Sauvignon/Bordeaux? For me it is the fineness of the wine’s color, the elegant aroma (bouquet), delicate fruit (berries), mild tannins and food-friendly acidity. But perhaps the best answer is that you have to taste them and discover for yourself. Because there are hundreds of styles (by countless winemakers), tasting descriptions and opinions vary greatly. As a wine lover I can only offer one person’s opinion, albeit based on having tasted hundreds of different Pinot Noir wines.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cilYj_Jc_A4/XcNQFOFpYQI/AAAAAAAAMpU/zEvDzMSjJFYVZNZRVl1D3wsKiLhgW2wQACLcBGAsYHQ/s1600/IMG_4052_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-cilYj_Jc_A4/XcNQFOFpYQI/AAAAAAAAMpU/zEvDzMSjJFYVZNZRVl1D3wsKiLhgW2wQACLcBGAsYHQ/s400/IMG_4052_1.jpg" width="400" /></a></div>
<br />
Fortunately, I have lived many years in the San Francisco Bay Area surrounded by great wine regions: from San Francisco it’s an hour drive north to the Napa and Sonoma wine regions; one and a half hours south to Monterey County and others. Many California wineries produce great Pinot Noir with quite different styles.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-NLEVQfH-My8/XcNQOIhpjkI/AAAAAAAAMpY/pjB9SYDMLKko_LUqH4_fGPzmkdI75DrFACLcBGAsYHQ/s1600/IMG_4054_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-NLEVQfH-My8/XcNQOIhpjkI/AAAAAAAAMpY/pjB9SYDMLKko_LUqH4_fGPzmkdI75DrFACLcBGAsYHQ/s400/IMG_4054_1.jpg" width="400" /></a></div>
<br />
I have also been to the classic Pinot Noir wine country of Burgundy, France, both times in the beginning of autumn just before the grape harvest. Most wineries there are not typically open to the public, unlike in California, so all you can do is look at the vineyards, feel the air and sample the grapes (free), then taste the wines in local wine shops. Both Pinot Noir and Chardonnay are classic, well balanced delicious wines, but the food in Burgundy is as special as the wine... it is created to complement and enjoy with the wine. And many dishes are cooked with Burgundy wine such as famous <i><b>Boeuf bourguignon, Coq au vin, Jambon persille, Quenelle Lyonnaise.</b></i> There are countless regional specialties.<br />
<div>
</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-55SwGtO278U/XcNRDX27NdI/AAAAAAAAMps/yozB8MStM08MGBy1gJpYEXiAV4xl1snkwCLcBGAsYHQ/s1600/IMG_4055_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="1024" height="300" src="https://1.bp.blogspot.com/-55SwGtO278U/XcNRDX27NdI/AAAAAAAAMps/yozB8MStM08MGBy1gJpYEXiAV4xl1snkwCLcBGAsYHQ/s400/IMG_4055_1.JPG" width="400" /></a></div>
<br />
California and Oregon wines are getting more graceful and unique in style, as is the food. Try and enjoy Pinot Noir wine from different wineries and regions. The differences can be striking, as is the range of foods that can be paired with the many styles... perfect for the autumn table.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div>
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-74412967058291580792019-08-31T13:11:00.000-07:002019-08-31T13:11:09.232-07:00Peach Melba<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cR6hFs0uAFE/XWrLkvmIB2I/AAAAAAAAMjc/KfY0RTs3vNE-jUD6xRU8Ep1iQOoi-HRzwCLcBGAs/s1600/IMG_3840_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://1.bp.blogspot.com/-cR6hFs0uAFE/XWrLkvmIB2I/AAAAAAAAMjc/KfY0RTs3vNE-jUD6xRU8Ep1iQOoi-HRzwCLcBGAs/s640/IMG_3840_1.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">Peaches
are in their season. They look beautiful, smell wonderful, taste <i>sweet</i> <i>feminine </i>and flavorful. I
love it all my life ever since I first tasted. I still remember that it was
very hot and muggy summer day when I was a little boy, remember that my
grandmother picked up a peach from an ice-water filled porcelain bowl and then
halved and peeled it for me to enjoy with her endless love. I was sweating; an
old electric fan was making a bit noise but sending cool air. It was delicious
and I loved it. We always peel peach, apple, pear, persimmon… and we use a
utensil to eat, not with bare hands, except watermelon and mandarin orange,
perhaps.</span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">All
natural food products were nothing like today’s market...they were available
only in their seasons. If their season is gone, you must wait a year to see and
taste it until next season. So once their short season is gone you had to dream
how good taste was. It is hard to explain to today’s young friends about the
feeling, but something like your a girl friend is gone for far away college, so
you cannot see her until next summer break….it was no iPhone and IPad, so each
moment of experience and memory were so precious and important. It was a good
time, having it with romantic attachment. </span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-CNZgM4SG9_s/XWrMFym4uRI/AAAAAAAAMj8/LFVER_I5V2wdreBGYyLuyPcVECp3haIeACEwYBhgL/s1600/IMG_2434_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-CNZgM4SG9_s/XWrMFym4uRI/AAAAAAAAMj8/LFVER_I5V2wdreBGYyLuyPcVECp3haIeACEwYBhgL/s400/IMG_2434_1.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-UktbUyFolMU/XWrMF_gedoI/AAAAAAAAMj8/T-4Zj60Kx1Qn3rtnuzx9CGcNo0Z-jkC5ACEwYBhgL/s1600/IMG_2431_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-UktbUyFolMU/XWrMF_gedoI/AAAAAAAAMj8/T-4Zj60Kx1Qn3rtnuzx9CGcNo0Z-jkC5ACEwYBhgL/s400/IMG_2431_1.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 12pt;">Over
a decade or so later when I became a young cook in the French kitchen, people
called me </span><i style="font-size: 12pt;">garçon pêche </i><span style="font-size: 12pt;">because I love eating fresh peach more than
anyone else, and also </span><i style="font-size: 12pt;">Peach Melba </i><span style="font-size: 12pt;">was one of the most popular desserts
at the time. It was so popular that we had to have on the menu even out of the
season, and used overly sweetened can or jar peaches. It was sad for me because the taste is nothing like fresh one but you
know they are not </span><span style="font-size: 12pt;">available at all the time, and learned I just cannot get
always what I want.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt; text-align: left;">
<span style="font-size: 12pt;">I
remember many <i>pastry chefs</i> were normally mild temper and nice guys, so they
often shared with us their work to taste it, unlike other brutal guys in the
kitchen I had to work with. </span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-eWJvNjsYwj8/XWrL4OLfPaI/AAAAAAAAMj4/poExHdq55msUJ4zRoRpe_vbwKYcbtCZAgCEwYBhgL/s1600/IMG_3855_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-eWJvNjsYwj8/XWrL4OLfPaI/AAAAAAAAMj4/poExHdq55msUJ4zRoRpe_vbwKYcbtCZAgCEwYBhgL/s400/IMG_3855_1.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: 12pt;">Classic
</span><i style="font-size: 12pt;">Peach Melba </i><span style="font-size: 12pt;">recipe is that halved fresh peach and then cook lightly with
butter and sugar and then removes the skin. I am guessing that when the recipe
was created over a century ago, in London, and Paris, the weather was much
cooler than today, so the fruits were not so ripen and sweet like today. (This
is another example of current climate change phenomenon? There wasn’t any jets,
cars and air conditioning.) </span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">In
California, the sun is so strong and days long that all fruits grow and ripen
fast. So it elevates sugar content in high not like many other places. I like
California white nectarine very much that I often eat without peeling skin,
same as for my <i>Peach Melba.</i></span><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><i><br /></i></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-onl_FLVgHRI/XWrLpjsNw4I/AAAAAAAAMjs/jbV4VS_DzwoEVTUo82l7WYUsPxIkHiXdACEwYBhgL/s1600/IMG_3853_1%2Bcropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1287" data-original-width="1600" height="321" src="https://1.bp.blogspot.com/-onl_FLVgHRI/XWrLpjsNw4I/AAAAAAAAMjs/jbV4VS_DzwoEVTUo82l7WYUsPxIkHiXdACEwYBhgL/s400/IMG_3853_1%2Bcropped.jpg" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-19316272636648718472019-08-03T17:46:00.001-07:002019-08-14T12:45:59.851-07:00ROSE WINÉ - Great Summer Wine <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Sh2otzhy_CQ/XUYdv74REtI/AAAAAAAAMgA/QpnEFqiamWMUIMarUTCjXD8oQ7xRzaZlACLcBGAs/s1600/IMG_3731_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1022" data-original-width="1600" height="408" src="https://1.bp.blogspot.com/-Sh2otzhy_CQ/XUYdv74REtI/AAAAAAAAMgA/QpnEFqiamWMUIMarUTCjXD8oQ7xRzaZlACLcBGAs/s640/IMG_3731_3.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal">
Rosé wine is perfect wine of hot summer. They are pretty, pink in color, light in body, but packed with summer fruit flavor (strawberry, raspberry, watermelon, etc) and crispy
acidity on palate (summer food friendly; comosed salad, pasta with light sauce, pizza, even for dessert like lemon tart) and they are having a big momentum in
America. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Some of them are nicely sweet but many dry versions of rosé wines are made with different grape varietals by each different appellation (region) around globe today. One of new from California is made from expensive
Pinot Noir grape. They are a bit pricey but worth a try, but in general many imported
roses are reasonably priced.<o:p></o:p></div>
<br />
<div class="MsoNormal">
Well chilled rosé wine is very refreshing taste and nicely
summer food friendly. I have been having a glass of rosé wine everyday as soon as I come home
from work. And I often make <i>rosé spritzer </i>with adding a lemon slice
and fresh mint leaves, making it a bit like <i>Mojito</i> (cannot run out rosé in my refrigerator in summer time). It is very refreshing and tasty!</div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-KBVtamJUONU/XUYd77ZK4FI/AAAAAAAAMgE/5Yk6zwqfooEXlil8XJrJqxncijo8eDyPgCLcBGAs/s1600/IMG_3719_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-KBVtamJUONU/XUYd77ZK4FI/AAAAAAAAMgE/5Yk6zwqfooEXlil8XJrJqxncijo8eDyPgCLcBGAs/s400/IMG_3719_1.JPG" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal">
Dry Rosé wine from Provence, south of France has been known
and famous for many years, but it wasn’t many brands available in California
until recent years, plus it was a bit pricey if you could find one in wine
shop.<br />
However welcome news is that many Provencal rosés are available even in
ordinary large super markets in this year among with many others. I see that my
local Trader Joe’s carries at least a half dozen <i>Provence rosé</i> wine among many others, as well as
at Safeway market. I was a bit surprised that Safeway near my home carries
over 50 different rosé wines from around world. They filled the sheves, top to bottom include
California rosé (of course) in this year. It is something that I had never seen it
before. </div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-voqGKHQBa_g/XUYeB4vwsiI/AAAAAAAAMgM/-_5VWY0zWkwrM4P2D8IlxuhPuw0Xl3bMACLcBGAs/s1600/IMG_3720_1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-voqGKHQBa_g/XUYeB4vwsiI/AAAAAAAAMgM/-_5VWY0zWkwrM4P2D8IlxuhPuw0Xl3bMACLcBGAs/s400/IMG_3720_1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<div class="MsoNormal">
Interestingly, <i>Provencal
rosé </i>wines are easy to spot, because many rosé wines have different unique bottle
shape. They are quite artistic that no wonder many great artists have lived
there (e.g. Picasso, Miró, Cézanne in the past) and keep attracting many young artists to live and
work there (great weather, beautiful sea, delicious food and wine.).<o:p></o:p></div>
<br />
My current two favorit this summer are, <i><b>De Mont</b>,</i> which has very elegant taste and it got everything Provence rosé wine caractor can offers; light, crispy and summer fruits flavor ($8.99 at Trader Joe's). <b><i>Magiqu</i>e</b> is slighty sweet but very tasty and good wine. I like it a lot ($4.99 at Trader Joe's).<br />
<br />
I also enjoyed <i><b>Loma Negra</b> </i>rosé from Chile made with Cabernet and Merlot blend ($4.99) and <i><b>Emma Reichart</b></i> rosé from Germany made with Pinot Noir ($4.99). Trader Joe's carry 3 dozens rosé wine this summer, and their price is wonderful, more than just affordable!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-von-3galt74/XUYeGZHzONI/AAAAAAAAMgQ/m6S-9JZKjecpNKKeZDBv4yM5i4UgHqkgACLcBGAs/s1600/IMG_3724_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-von-3galt74/XUYeGZHzONI/AAAAAAAAMgQ/m6S-9JZKjecpNKKeZDBv4yM5i4UgHqkgACLcBGAs/s400/IMG_3724_1.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-egtRivzd5NQ/XUYeLP2aynI/AAAAAAAAMgU/sSx9WxJK4x0abx50EYbw-OyOfReCZp7sgCLcBGAs/s1600/IMG_3727_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-egtRivzd5NQ/XUYeLP2aynI/AAAAAAAAMgU/sSx9WxJK4x0abx50EYbw-OyOfReCZp7sgCLcBGAs/s400/IMG_3727_1.JPG" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal">
Anyway dry rosé wine’s popularity is very obvious that a clerk
at Trader Joe’s told me they cannot keep up stocking this year. I should go to
check out Rosé wine at Wholefoods market this weekend, wondering what they have stocked.<o:p></o:p><br />
<br />
Here is a good Provence wine information site.<br />
<a href="http://www.terroir-france.com/wine/provence_map.htm">http://www.terroir-france.com/wine/provence_map.htm</a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-3Io1WAQncnI/XUYeSSZzXqI/AAAAAAAAMgc/P_OF7_8iSjQjgYsWpD573or_0SHLaOgmgCLcBGAs/s1600/IMG_3734_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-3Io1WAQncnI/XUYeSSZzXqI/AAAAAAAAMgc/P_OF7_8iSjQjgYsWpD573or_0SHLaOgmgCLcBGAs/s400/IMG_3734_1.JPG" width="400" /></a></div>
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com1tag:blogger.com,1999:blog-1886860860714910172.post-77446256110403817012019-07-11T22:48:00.004-07:002019-07-11T22:48:58.103-07:00Plum Crumble Tart with Super Natural Organic Plum <div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nC6ptWNAK24/XSgSx-PfT-I/AAAAAAAAMcc/GFiPg8HZDr4Qkfqm5uVnMuVPzsYs5LPlACLcBGAs/s1600/IMG_3692_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://1.bp.blogspot.com/-nC6ptWNAK24/XSgSx-PfT-I/AAAAAAAAMcc/GFiPg8HZDr4Qkfqm5uVnMuVPzsYs5LPlACLcBGAs/s640/IMG_3692_1.JPG" width="640" /></a></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">We have a big old plum tree in our small backyard. Every year the
tree gets a lot of sweet dark red plums (called Santa Rosa), with no
tending/any work required, either given water. That is why I call it our “<b>super
natural organic plum tree</b>.” (perhaps it is only California) </span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">This year is exceptionally great year that I have seen it only
once every few years since I moved to this place 18 years ago, but
probably the best one ever I had. I harvested almost three 5-gallon buckets
in last 10 days, plus a lot of plums have fallen to the ground and need
to be discarded. This is a very sad story but my garden enemy, squirrels and I
have been a bit overwhelming this year's abundance. I have learned that my backyard
birds don’t care about it, either racoons (but the truth is I haven’t seen them
eating.). </span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-lFAkgURZBlc/XSgUhyF2rsI/AAAAAAAAMdo/JXuMlJlf5kE2vQ-km5MFGCAW8LTGno1AgCLcBGAs/s1600/IMG_3426_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-lFAkgURZBlc/XSgUhyF2rsI/AAAAAAAAMdo/JXuMlJlf5kE2vQ-km5MFGCAW8LTGno1AgCLcBGAs/s320/IMG_3426_1.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/--do6aqkk4sE/XSgTKasotQI/AAAAAAAAMdA/qYjdlX-MIREJeQWUaBVsMS9WP_CKQa8yQCEwYBhgL/s1600/IMG_3652_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/--do6aqkk4sE/XSgTKasotQI/AAAAAAAAMdA/qYjdlX-MIREJeQWUaBVsMS9WP_CKQa8yQCEwYBhgL/s320/IMG_3652_1.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0_TFLnshXt0/XSgTxRQ3ryI/AAAAAAAAMdk/Lqa39jVD63szLvnOQmWqYv3Y5z77BxWBwCEwYBhgL/s1600/IMG_3654_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-0_TFLnshXt0/XSgTxRQ3ryI/AAAAAAAAMdk/Lqa39jVD63szLvnOQmWqYv3Y5z77BxWBwCEwYBhgL/s320/IMG_3654_1.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">I have given plums to my neighbors, friends, and made a lot of jam
but plums are still all over my kitchen table, inside refrigerator and yet
quite few plums on the tree. So my backyard and kitchen are filled smell
of plums at moments. I am now worried that they are rall ready tofall off very
soon. Only last thing I can think about it is making “<i>plum wine</i>” which I
have never tried it but I have a bit of temptation to do it.</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-r3EMcTnXXkQ/XSgTASN4z9I/AAAAAAAAMc0/kpaXtcm36J49tjv6a57begWzXFK4Hh_9wCEwYBhgL/s1600/IMG_3660_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-r3EMcTnXXkQ/XSgTASN4z9I/AAAAAAAAMc0/kpaXtcm36J49tjv6a57begWzXFK4Hh_9wCEwYBhgL/s320/IMG_3660_1.JPG" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">I normally enjoy my plums just eating fresh fruit, baking simple
tart or pie with using almond cream or paste as the base (the are very juicy).
However I found this recipe online and looks very nice (Bruno Ablouz, at his great baking recipe
collection site (</span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><a href="http://www.blunoskitchen.net/"><span style="color: #1155cc; font-family: "Calibri","sans-serif";">www.blunoskitchen.net</span></a></span><span style="font-size: 12pt;"> . He
also has good instruction video for each recipe which is very professional and
fun.). So I made it and it came out perfect for my great Super natural organic
plums. </span><span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-o7Y4t4NLTiU/XSgS5vEdD5I/AAAAAAAAMcg/jEZ7JyUodnEqgJufkY0uOD-I69H3WymPwCLcBGAs/s1600/IMG_3648_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-o7Y4t4NLTiU/XSgS5vEdD5I/AAAAAAAAMcg/jEZ7JyUodnEqgJufkY0uOD-I69H3WymPwCLcBGAs/s320/IMG_3648_1.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-e0mzGnS7IHc/XSgTX3UWxfI/AAAAAAAAMdQ/UzX8uQH1JFA7aLlRykqUwTwnDSXs4QREQCEwYBhgL/s1600/IMG_3669_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-e0mzGnS7IHc/XSgTX3UWxfI/AAAAAAAAMdQ/UzX8uQH1JFA7aLlRykqUwTwnDSXs4QREQCEwYBhgL/s320/IMG_3669_1.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-upMOMUUVFFs/XSgThBZewPI/AAAAAAAAMdY/5UxlK3gd06sTHHKiTzxeTa_0pZRPes3aQCEwYBhgL/s1600/IMG_3689_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-upMOMUUVFFs/XSgThBZewPI/AAAAAAAAMdY/5UxlK3gd06sTHHKiTzxeTa_0pZRPes3aQCEwYBhgL/s320/IMG_3689_1.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b><span style="font-size: 14pt;"><br /></span></b></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b><span style="font-size: 14pt;">Plum Crumble Tart</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Recipe adapted by brunoskitchen.net by Bruno Ablouze</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Makes one 7.5x 2-inch or 10x 1 -inch Tart Pan with removable bottom</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Yield 6-8 servings</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">The plum crumble tart can be refrigerated for a couple of days. This pie should be eaten at room temperature.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b><span style="font-size: 12pt;">For the Tart:</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">One 10 ounces (300g) Sweet Pastry Crust/ Pate Sucée*</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">A few slices brioche, challah or bread crumbs</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">2 cups Almond Crumbles**</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">A few slices brioche, challah or bread crumbs (optional)</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">2 pounds (900g) pitted red plum (also nectarine and peach as well)</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">2 ounces (60g) brown or granulated sugar ( lower the amount of sugar by half if using nectarine or peach)Garnish (optional)</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Powdered sugar and fresh currents (optional)</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b><span style="font-size: 12pt;">*Sweet Pastry Shells (</span></b><span style="font-size: 12pt;">Yields 2 tart shells):</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">5 ounces (150g) unsalted butter, soft at room temperature</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">3 ounces (90g) powdered sugar or ¼ cup (50g) granulated sugar</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">¼ teaspoon salt</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">1 large egg, at room temperature</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">½ teaspoon vanilla extract</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">2 cups (280g) all-purpose flour</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #666666; font-size: 12pt;">Place the SOFTENED butter and salt in the bowl of your electric mixer fitted with the paddle attachment, or in a large bowl if whisking by hand and cream until completely smooth. Add sugar and beat until light and fluffy. Add the egg, vanilla and continue beating until homogenized. Mix in half of the the flour until just incorporated and add remaining flour and mix just until it forms a ball. </span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #666666; font-size: 12pt;">Flatten the pastry into a square, cover with plastic wrap, and refrigerate for an hour or until firm (can be placed in freezer for about 30 minutes). The dough must be completely chilled before being used. The dough can be stored in the refrigerator for 5 days or freeze for a month.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b><span style="font-size: 12pt;">**Almond Crumble:</span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">2 ounces (60g) whole almond</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">5 ounces (150g) almond paste***</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">½ cup (60g) all-purpose flour</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">2 ounces (56g) butter, cubed, chilled</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Zest of one whole lemon</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Almond paste is made from 50% equal proportion of almonds and sugar.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Marzipan has a higher ratio of sugar (up to 75% sugar) plus other ingredients. The larger proportion of sugar makes the marzipan cheaper, smoother and easier to roll out. Marzipan is only used for covering cakes and making edible models.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><b><span style="font-size: 12pt;">***Almond Paste: </span></b><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;"> Makes about 1¼ cup (about 250 grams)</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">1 cup (100g) blanched almonds</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">1 ½ cup (100g) confectioners’ sugar</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">1 egg white</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">1 teaspoon almond extract</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">A pinch of salt</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">In the bowl of food processor, process the almonds to fine ground about 1 minutes.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #444444; font-size: 12pt;">Add the sugar, egg white, almond extract and salt, process until smooth paste about 2 minutes.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #444444; font-size: 12pt;">Remove the paste onto a surface of board dusted with confectiones’s sugar and form into a log shape. Wrap the log in a plastic and refrigerate it until firm. It can be stored in the refrigerator for about a week.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12pt;">
<span style="background-color: white; color: #444444; font-family: inherit; font-size: 12pt;">To assemble the tart</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #444444; font-size: 12pt;">Placet the rack in the center and preheat the over to 375°F (200°C).</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #444444; font-size: 12pt;">The original recipe does not state prebaked the tart shell however I recommend it to do so lightly to be dried the shell (about 15 minute with pie weight and another 5 minutes without weight.)</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><span style="background: white; color: #444444; font-size: 12pt;">Spread 1½ cups almond crumbles on the tart. Lay slice breads if using. Sprit the plums and and remove the pits. Arrange plums nicely over the bread.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="background: white; color: #444444; font-size: 12pt;"><span style="font-family: inherit;">Sprinkle brown sugar and then the rest of almond crumble ot the top of fruit.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;">Place the tart in the oven and bake about 45 minutes.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="color: #444444;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-U9wwvs9GgaU/XSgclKtR84I/AAAAAAAAMeE/xkeZpt0jlyo5HuZU-DcyKLxVDsUrAsyxQCEwYBhgL/s1600/IMG_3696_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="240" src="https://1.bp.blogspot.com/-U9wwvs9GgaU/XSgclKtR84I/AAAAAAAAMeE/xkeZpt0jlyo5HuZU-DcyKLxVDsUrAsyxQCEwYBhgL/s320/IMG_3696_1.JPG" width="320" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<span style="background: white; color: #444444; font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-42687257219238280522019-07-02T14:43:00.002-07:002019-07-03T21:22:54.015-07:00FRENCH STRAWBERRY TART<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Djj0AWHke-0/XRvNlnt1YpI/AAAAAAAAMZ8/21TaE4X6l888o9WjHtM3Sm34Mlt6uKd-wCLcBGAs/s1600/IMG_3645_1.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="480" src="https://1.bp.blogspot.com/-Djj0AWHke-0/XRvNlnt1YpI/AAAAAAAAMZ8/21TaE4X6l888o9WjHtM3Sm34Mlt6uKd-wCLcBGAs/s640/IMG_3645_1.JPG" width="640" /></a></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: 12pt;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: 12pt;">We have passed the summer solstices last week and it is now
officially <b>“<i>summer season</i>’’</b> on our calendar but here in Bay Area,
we already had record high of scorching hot days weeks before. It is now that
the air is hot, the sun is high, but smell of varieties of fresh summer fruits
and scent of summer flower, such like Jasmin are fantastic.</span><span style="font-size: 12pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">We are having perfect California weather this week (hot days and
cool night). Summer means no doubt for the great fruit season. Strawberries are
all over the market, cherries and plums are ripe, apricot, peach and nectarine
started available, and other fresh berries and watermelon are coming soon. It
is truly the season for fresh fruit lovers. Their vibrant colors, rich sweet smells
and juice flavor, all are more than irresistible and make us very happy.</span><span style="font-size: 12.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">We have a long season of cultivated local strawberries in
California but its prime is perhaps to its peak now (April to June), and I am
now waiting for to tasting those wild berries like small organic strawberries
that are coming to our farmers’ market soon. </span><span style="font-size: 12.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Popularity of strawberry is so huge today and Commercial
strawberries on the market are so massive in all seasons, but nothing look
bright, vibrant red color and luscious sweet flavor of strawberries in its
historical season, spring to early summer are exceptional (magic of nature). </span><span style="font-size: 12.0pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><span style="font-size: 12pt;">Strawberry is very easy to grow in your backyard even on the
terrace of sunny apartment. I started experiment with only on large pot with
few plants a few years ago and I have few pots and dozen plants this year. You
are not going to get a pint of strawberries every few days but you may enjoy
few of them in every couple days. It takes about 3-4 weeks to harvest
ripe strawberries after their blossom of white flowers, but having fun to watch them
growing and ripping day by day. For me it’s a big joy tasting real thing.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SRpGUwrbIu4/XRvP4UfWPfI/AAAAAAAAMaY/6p2J5morc5oMO5Z1HgIOcwud3rahWvJcQCLcBGAs/s1600/IMG_2453_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-SRpGUwrbIu4/XRvP4UfWPfI/AAAAAAAAMaY/6p2J5morc5oMO5Z1HgIOcwud3rahWvJcQCLcBGAs/s400/IMG_2453_1.JPG" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-cTQGHs_iLu4/XRvOL_wqNOI/AAAAAAAAMaE/RujgXERabZ4ehHj5h5dASIiMXSBZ515oACLcBGAs/s1600/IMG_3640_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-cTQGHs_iLu4/XRvOL_wqNOI/AAAAAAAAMaE/RujgXERabZ4ehHj5h5dASIiMXSBZ515oACLcBGAs/s400/IMG_3640_1.JPG" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12pt;">French Strawberry Tart</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><span style="font-size: 12pt;">For one 9 to 10-inch tart, serves 6.</span></b><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">Ingredients</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">2 pints of ripe strawberries about 23 ounces (700g) try to get
similar size of berries</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">One baked tart shell, bout 9 to 11-inch</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">1½ cups pastry cream</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">2 tablespoons raspberry, strawberry or apricot glaze or powder
sugar on the top of strawberries.</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">For Tart Shell<span style="font-family: "times new roman" , serif;"> (</span></span><span style="font-size: 12pt;">PÂTE
SUCRÉE /Flaky Sweet Pastry):</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">For one 9 to 10-inch tart</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">4 ounces (120g) unsalted butter, softened at “room temperature”</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">A pinch of salt</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">½ cup (100g) granulated sugar</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">1 large egg (50g)</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">½ teaspoon pure vanilla extract</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">1/¼ cups (180g) unbleached all-purpose flour, sifted</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; color: #666666; font-size: 12.0pt;">Place the SOFTENED butter and salt in the bowl
of your electric mixer fitted with the paddle attachment, or in a large bowl if
mixing by hand and cream until completely smooth. Add sugar and beat until
light and fluffy. Add the egg, vanilla and continue beating until homogenized.
Mix in half of the flour until just incorporated and add remaining flour and
mix just until it forms a ball. </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background: white; color: #666666; font-size: 12.0pt;">Flatten the pastry into about 6-inch disc,
cover with plastic wrap, and refrigerate for at least one hour or until firm
(can be placed in freezer for about 30 minutes). The dough must be completely
chilled before being used. The dough can be stored in the refrigerator for 5
days or freeze for a month.</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">For Pastry Cream </span><span style="font-size: 12pt;">(Crème Pâtissière):</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">1 cup (250 ml) whole milk</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">1 vanilla beans or ½ teaspoon vanilla extract</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">3 large egg yolks</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">1/4 cup (50g) granulated sugar</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">2tablespoons flour or corn or potato starch</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">In a saucepan heat up the milk with a half portion of the sugar. </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">In a small mixing bowl, mix with the rest of the sugar, flour (or
starch) and egg yolks. Pour ½ of the hot milk in the bowl and quickly whisk
mixture well. And then return to the saucepan and stir constantly the cream
over low heat until thickened, about 2 minutes. Immediately plunge the sauce
pan into the large bowl of ice water to cool. If sauce is a bit too lumpy,
strain through a sieve. </span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">Assembling the tart:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;">Spread the pastry cream onto the bottom of prebaked pastry shell.
Slice the strawberries way you like, also way would like to decorate. Glaze,
brush the warm jam on the top of berries and decorate with small mint leaves.</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: 12.0pt;">
<br /></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><b>Note.</b> You can bake the tart shell and pastry cream a day or
two in advance. So you need clean and slice the strawberries on the day you
serve. (Recommended)</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<b><i><span style="font-size: 12pt;">For chocolate fan</span></i></b><span style="font-size: 12pt;">, melt
3 ounces (90g) of dark chocolate and spread over the bottom of the tart before
spreading chilled pastry cream. It is also preventing tart shell become soggy
quickly (good idea for two reasons!)</span><span style="font-family: "times new roman" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-SKNgLSa3mog/XRvPkjgxNUI/AAAAAAAAMaQ/-FM2QEaPXJIwGDZ5QMriYMnTrwrFY3KwgCLcBGAs/s1600/IMG_2300_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-SKNgLSa3mog/XRvPkjgxNUI/AAAAAAAAMaQ/-FM2QEaPXJIwGDZ5QMriYMnTrwrFY3KwgCLcBGAs/s400/IMG_2300_1.JPG" width="400" /></a></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-size: 12pt;"><br /></span></div>
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-39751923198532201802015-10-23T09:31:00.000-07:002019-07-03T17:57:14.395-07:00Flourless Chocolate--Walnut Cookies, Ultra-chocolatey!<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-Vb--AX-MpCs/XKEcVUhyXDI/AAAAAAAAL6c/GssnasAEJlsurC1Z4KyMkE3vhAYWvEHqACLcBGAs/s1600/IMG_0292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://4.bp.blogspot.com/-Vb--AX-MpCs/XKEcVUhyXDI/AAAAAAAAL6c/GssnasAEJlsurC1Z4KyMkE3vhAYWvEHqACLcBGAs/s400/IMG_0292.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: small;">“Gluten-free” has become almost a food fashion
statement in recent years, but I am always wondering how someone can live
without good pizza, pasta, baguette, croissant and many delicious sweet
creations.</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: medium;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: small; mso-bidi-font-family: ArialMT;">After many years in the business of providing
"real food," I now receive increasing requests for gluten-free meals.
I am trying to understand that there are quite a few people who need specific
diets, but it seems to me that in most cases these are instances of dislikes or
dieting fads, rather than medical necessity (I have heard many… “I am a
vegetarian, but shrimp is OK,” or “I cannot have sugary foods, but ice cream is
an exception,” etc.). Rather than debating the merits or legitimacy, I just try
to offer what people request. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: small; mso-bidi-font-family: ArialMT;">As a matter of fact, there are many cuisines that
don’t use much, if any, wheat/gluten ingredients, such as Japanese, Mexican and
Indian cuisines. Even France has its famous soufflé, clafouti, chocolate mousse
and many other low-or no-wheat specialties.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: small;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit; font-size: x-small; mso-bidi-font-family: ArialMT;"><span style="font-size: small;">Anyway, this cookie is for everyone – whether you
eat gluten-free, or don’t. When you bake these cookies your entire house will
smell like warm chocolate ... perfect for the cooler season. Yes, chocolate
season is coming!</span><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: inherit;"><br />
And be sure to save those egg yolks... for pastry
cream, flan or crème brûlée – all good, traditional and gluten-free!</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: ArialMT;"><span style="font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-Jbt6TPdLqtw/XKEdBcSm2lI/AAAAAAAAL6s/-CSplTYo_H0QrR0-5rRr1rSQGvctCcisgCLcBGAs/s1600/IMG_0302.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://3.bp.blogspot.com/-Jbt6TPdLqtw/XKEdBcSm2lI/AAAAAAAAL6s/-CSplTYo_H0QrR0-5rRr1rSQGvctCcisgCLcBGAs/s400/IMG_0302.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="MsoNormal">
<b><span style="font-size: 14.0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Flourless Chocolate-Walnut
Cookies, Ultra-chocolatey</span><span style="font-family: calibri, sans-serif;"><o:p></o:p></span></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif";">Recipe
adapted from <i>Chocolate Epiphany</i>, by François
Payard <span style="font-size: 14pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">Makes
36 cookies<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">2/3
cup unsweetened cocoa powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">2
½ cups confectioners’ sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">1/8
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">4
large egg whites, at room temperature<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">1
tablespoon pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">2
cups walnuts, lightly toasted and roughly chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">1
cup of dark chocolate chips<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">Position
2 racks in the upper and lower thirds of oven and preheat the oven to 350°F.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">Line
two baking sheets with parchment paper or silicone baking mats.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">In
a medium-size bowl, combine the cocoa powder, sugar and salt. Mix well and stir
in the walnuts. Add the egg whites and vanilla. Mix until the mixture has
slightly thickened. Do not overmix. Stir in the chocolate chips.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">With
a one-ounce ice cream scoop or tablespoon, drop the batter onto baking sheets.
They will be about 2-inches in diameter. Bake cookies until tops are lightly
cracked and glossy, about 15 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;">Repeat
with remaining batter. Store in an airtight container or cookie jar at room
temperature for up to a few days.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-1wgq2EAl9l0/XRQJG4e7pHI/AAAAAAAAMZM/oz9IA_QRnQAfwp9QHImuehYpaN_PQIhrACLcBGAs/s1600/IMG_0258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-1wgq2EAl9l0/XRQJG4e7pHI/AAAAAAAAMZM/oz9IA_QRnQAfwp9QHImuehYpaN_PQIhrACLcBGAs/s400/IMG_0258.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; font-size: 12.0pt;"><br /></span></div>
<br />
<br />
<br />
<br />
<br />
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-58643238065740353022015-10-09T10:32:00.000-07:002019-07-04T13:21:15.607-07:00Blueberry Crumble Pie with Blanc de Bleu Sparkling Wine from Spain -- Liven up your life!<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VvU8To_0enc/XR5dOlTGiEI/AAAAAAAAMbI/jKP_qZ1W-lYGOIxEc5oAqQEN_kZ_fK7NwCEwYBhgL/s1600/IMG_0189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://1.bp.blogspot.com/-VvU8To_0enc/XR5dOlTGiEI/AAAAAAAAMbI/jKP_qZ1W-lYGOIxEc5oAqQEN_kZ_fK7NwCEwYBhgL/s400/IMG_0189.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Blueberries
have been amazingly popular in America and worldwide in recent years. This has
pumped up sales of not only juices, jams and yogurts, but everything from
bath/body wash and cosmetics to designer cocktails. Much of this limelight
can be attributed to over-hyped and extrapolated health benefits, but
regardless, it has led to energetic sales of thousands of different products. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Blueberries
are native to North America and available almost year-round (including imported
ones), but when out of season locally they can be pricey. Currently they are
available from South America and from Canada and the Pacific Northwest, where
the season is just ending. Frozen is another good option, at least for use in
blended drinks and baking.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">I like
blueberries, but personally have never been that crazy about them. However, a
good friend told me recently that he loves blueberry cobbler and French vanilla
ice cream served with blueberry-infused Spanish sparkling wine. Yes, with
sparkling wine… now THAT sounds good to me! So I wanted to bake a simple yet
classic cobbler, crumble pie to host said infusion. <o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">I like any
dessert that is not too sweet. This is not the super-sweet cobbler or pie you
can buy at the supermarket. It is delicious and goes great with Blanc de Bleu
sparkling wine from Spain. This is a dessert for grown-up wine lovers, not
children. Let me know if you try it! <o:p></o:p></span><br />
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-p5iJZGjEEAU/XR5dIkfIH8I/AAAAAAAAMbE/_xhheNHd8VIfktbh17RRZ6TFwoKpBbwywCEwYBhgL/s1600/IMG_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="320" src="https://1.bp.blogspot.com/-p5iJZGjEEAU/XR5dIkfIH8I/AAAAAAAAMbE/_xhheNHd8VIfktbh17RRZ6TFwoKpBbwywCEwYBhgL/s320/IMG_0201.JPG" width="240" /></a></div>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-nHdwVnTgSXk/XR5dFYPFC1I/AAAAAAAAMbA/0CtwiKcp5Bs7Bt32M6lB13bLil2a5zZzgCEwYBhgL/s1600/IMG_0186_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://1.bp.blogspot.com/-nHdwVnTgSXk/XR5dFYPFC1I/AAAAAAAAMbA/0CtwiKcp5Bs7Bt32M6lB13bLil2a5zZzgCEwYBhgL/s400/IMG_0186_1.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%;">Blueberry Cobbler/Crumble Pie<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="MsoNormal">
Recipe adapted and modified from Williams-Sonoma,<i> Essentials
of Baking</i>, by Cathy Burgett, Elinor Klivans & Lou Seibert Pappas<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serves 8-10<o:p></o:p></div>
<div class="MsoNormal">
You will need: one 9 ½ inch pie pan, fluted tart pan, or baking dish<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNoSpacing">
Ingredients:<o:p></o:p></div>
<div class="MsoNoSpacing">
1 recipe all-butter short-crust pastry (Pâte Brisée): See recipe below**<o:p></o:p></div>
<div class="MsoNoSpacing">
¾ cup, plus 4 tablespoons all-purpose flour, sifted<o:p></o:p></div>
<div class="MsoNoSpacing">
2/3 cup firmly packed light brown sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
1/3 cup plus 1 tablespoon granulated sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
2 teaspoons ground cinnamon<o:p></o:p></div>
<div class="MsoNoSpacing">
1/8 teaspoon salt<o:p></o:p></div>
<div class="MsoNoSpacing">
1 stick (110 grams) cold unsalted butter, cut into small
pieces<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups blueberries, about 12-15 ounces<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Directions:<o:p></o:p></div>
<div class="MsoNoSpacing">
Position a rack in the lower third of oven and preheat to
400F.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
To roll dough:<o:p></o:p></div>
<div class="MsoNoSpacing">
Lightly flour the dough and place on cool counter top. Roll
out gradually, periodically letting dough rest for a moment before continuing. This
makes rolling easier and will keep dough from shrinking back during baking.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Roll dough to a thin round approximately 13 inches in
diameter, then trim to make a 12-inch circle.<o:p></o:p></div>
<div class="MsoNoSpacing">
Lay dough loosely into a 9 ½ -inch fluted tart pan with
removable bottom, or a pie dish, letting it relax a bit.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Fold and overlap back inside to make a double thickness, then
press firmly against the pan so the finished edge is slightly higher than the
pan. Refrigerate or freeze until firm, about 30 minutes before pre-baking.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Line chilled pie crust with a piece of aluminum foil. Fill
with dried beans, uncooked rice or pie weights. Bake until the crust dries out, about
15 minutes; to check, lift an edge of the foil and carefully remove the weights
and foil. Reduce the heat to 350F. Continue to bake until the crust is lightly
browned on the edges and dry-looking on the bottom, about 5 minutes more. Transfer
the crust to a wire rack.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Increase the heat to 375F.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a large bowl, stir together the ¾ cup flour, 1/3 cup
brown sugar, 1/3 cup granulated sugar, the salt and 1 teaspoon of the cinnamon.
Scatter the butter pieces on top and toss with a fork or your fingers to coat
with flour mixture. Using your fingers or a pastry blender, work the ingredients
together until mixture forms large coarse crumbs the size of large peas. Set
the topping aside.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In another large bowl, combine the blueberries, the remaining 1/3
cup brown sugar, the remaining 1 teaspoon cinnamon and 4 tablespoons of the flour.
Stir gently to coat the blueberries evenly. Sprinkle the remaining 1 tablespoon
flour and the granulated sugar over the bottom of the pre-baked crust.<o:p></o:p></div>
<div class="MsoNoSpacing">
Pour the filling into the crust, spreading it evenly.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Sprinkle the topping evenly over the blueberry filling.
Bake the pie until the topping is golden brown and blueberry filling just
begins to bubble, about 40-45 minutes. Transfer to a wire rack and let cool
completely. The pie/cobbler is best served the
day it is baked.<br />
<br />
Serve pie at room temperature with French vanilla ice cream and Blanc de Bleu sparkling wine!<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
**<b><span style="font-size: 12.0pt;">Pate Brisee vite faite (short crust pastry—quickly
made)<o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
For two 9 ½ to 11-inch tart crusts<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Ingredients:<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups (280 g) all-purpose flour, sifted<o:p></o:p></div>
<div class="MsoNoSpacing">
5 oz. (150 g) unsalted butter, cut into small pieces <o:p></o:p></div>
<div class="MsoNoSpacing">
½ teaspoon salt<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons granulated sugar (optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
1 egg yolk <o:p></o:p></div>
<div class="MsoNoSpacing">
¼ cup (4 fl oz.) cold water or lukewarm milk, more if
necessary<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In a large mixing bowl, mix well the flour, salt and
sugar. Add the butter using your fingers or a pastry blender, quickly cutting
it into flour until mixture resembles small peas or coarse meal. <o:p></o:p></div>
<div class="MsoNoSpacing">
Add the egg yolk to the mixture, combine, and then the
water or milk and knead the dough to form a flattened disk. Immediately roll out the dough and place onto a prepared tart
or pie pan.<br />
Or wrap with plastic and refrigerate at least 30 minutes or
overnight. Bring to cool room temperature before rolling.<o:p></o:p><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-VLVV6mrhTHI/XR5ffTcSa8I/AAAAAAAAMbU/5IT6wSGLmZkHM9CnVGz8Pew4Rq2lo2epgCLcBGAs/s1600/IMG_1837_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1050" data-original-width="1600" height="262" src="https://1.bp.blogspot.com/-VLVV6mrhTHI/XR5ffTcSa8I/AAAAAAAAMbU/5IT6wSGLmZkHM9CnVGz8Pew4Rq2lo2epgCLcBGAs/s400/IMG_1837_1.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<o:p></o:p><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-31476275334467002782015-09-24T23:15:00.000-07:002015-11-24T18:50:39.913-08:00Salad Nicoise with Grilled Salmon<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0LGi2p9Y04Q/VgTgHLzRVkI/AAAAAAAAFMc/PN407V6K-sA/s1600/IMG_0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-0LGi2p9Y04Q/VgTgHLzRVkI/AAAAAAAAFMc/PN407V6K-sA/s400/IMG_0125.JPG" width="400" /></a></div>
<br />
<span style="font-size: 12pt; line-height: 115%;">It was
very hot this past Monday in the Bay Area and many cities had record high temperatures. I enjoyed working on my recipe development at home.</span><br />
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">I have a new
personal kitchen assistant, Mayra, who has been working with me the last few weeks. She does a
good job prepping, cleaning and organizing, and also can do
things quite neatly like cleaning and folding napkins and kitchen towels. I love her
work and am lucky to have found her.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Plus she is
fun to work with. She told me she loves my food and that I am the best chef in America. What a great compliment from such a pretty woman! In return for her, I quickly made Salade Nicoise (yes I am so fast! ...especially with her help). We had a nice meal together in the
backyard for our lunch break.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">Salade Nicoise is my all-time favorite composed salad. I had leftover grilled salmon filet from the previous dinner, so I added it to the salad along with filet of anchovies </span><span style="font-size: 16px; line-height: 18.4px;">(no tuna for this salad)</span><span style="font-size: 12pt; line-height: 115%;">, and served it with a balsamic vinaigrette dressing instead of the usual </span><span style="font-size: 12pt; line-height: 115%;"><b><a href="https://en.wikipedia.org/wiki/Aioli" target="_blank">Aioli</a> </b>(Provencal garlic mayonnaise). I used </span><b style="font-size: 12pt; line-height: 115%;"><a href="http://www.luceroorganicfarms.com/" target="_blank">Lucero Organic Farms</a></b><span style="font-size: 12pt; line-height: 115%;"> tomatoes (Early Girl), </span><b style="font-size: 12pt; line-height: 115%;"><a href="http://www.heirloom-organic.com/" target="_blank">Heirloom Organics</a><i>’</i></b><span style="font-size: 12pt; line-height: 115%;"> cute potatoes, and super fresh eggs from </span><b style="font-size: 12pt; line-height: 115%;"><i>Cozzolino's...</i></b><span style="font-size: 12pt; line-height: 115%;"> they were only 2 days old. They are
excellent products. I got everything from the Menlo Park farmers market on Sunday.
It was very, very beautiful and delicious!</span><br />
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xCVtw7X7lq0/VgTgIlzUXgI/AAAAAAAAFNM/e9jsSP9jCVw/s1600/IMG_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-xCVtw7X7lq0/VgTgIlzUXgI/AAAAAAAAFNM/e9jsSP9jCVw/s400/IMG_0138.JPG" width="400" /></a></div>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">We also had
my favorite bread --<b> </b></span><a href="http://www.semifreddis.com/products" target="_blank"><span style="font-family: inherit;"><b>Semifreddi’<span style="font-family: inherit;">s</span></b></span></a> <span style="font-size: 12pt; line-height: 115%;">sourdough seeded
baguette. I don't like sourdough bread in general, but this is one exception. It is the most tasty bread available in the San Francisco/ Bay Area. That is just my opinion, but you can believe me. Semifreddi's sourdough baguette is available at Trader Joe’s, Wholefoods Market and other markets.</span><br />
<span style="font-size: 12pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-mrBffS8oyS0/VgTgIh9jJHI/AAAAAAAAFNE/8nXgsbG0B3I/s1600/IMG_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-mrBffS8oyS0/VgTgIh9jJHI/AAAAAAAAFNE/8nXgsbG0B3I/s400/IMG_0139.JPG" width="400" /></a></div>
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: 12.0pt; line-height: 115%;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: 12.0pt; line-height: 115%;">Salade Niçoise</span></b></div>
</div>
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 115%;"></span></b></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;">(Serves 4)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><span style="font-size: 12.0pt;"><br /></span></b></div>
<div class="MsoNoSpacing">
<b><span style="font-size: 12.0pt;">Ingredients</span></b><br />
<b><span style="font-size: 12.0pt;"><o:p></o:p></span></b></div>
<div class="MsoNoSpacing">
<br />
<b>For the balsamic vinaigrette:</b></div>
<div class="MsoNoSpacing">
1 tablespoon Dijon mustard<o:p></o:p></div>
<div class="MsoNoSpacing">
2-3 cloves of garlic, minced<o:p></o:p></div>
<div class="MsoNoSpacing">
½ teaspoon sea salt or kosher salt<o:p></o:p></div>
<div class="MsoNoSpacing">
3 tablespoons balsamic vinegar<o:p></o:p></div>
<div class="MsoNoSpacing">
2/3 cup extra-virgin olive oil<o:p></o:p></div>
<div class="MsoNoSpacing">
Freshly ground black pepper<span style="font-size: 12.0pt;"><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>For the salad:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
1 can of good tuna, like solid albacore <o:p></o:p></div>
<div class="MsoNoSpacing">
16 anchovy filets<o:p></o:p></div>
<div class="MsoNoSpacing">
½ pound of green beans, cooked<o:p></o:p></div>
<div class="MsoNoSpacing">
1 pound of small Yukon or Dutch potatoes, boiled to
tender and cut in quarters<o:p></o:p></div>
<div class="MsoNoSpacing">
1 each small red and orange bell pepper, cut in strips
(optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
1 small red or white onion, finely sliced (optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
1 pound of small ripe tomatoes, cut in quarters<o:p></o:p></div>
<div class="MsoNoSpacing">
4 fresh farm eggs, semi-hard boiled, cooled then peeled and quartered<o:p></o:p><br />
1/2 cup Nicoise olives or kalamata olives</div>
<div class="MsoNoSpacing">
1 lemon cut in quarters<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>To make the
vinaigrette:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
In a small mixing bowl, whisk
together the mustard, garlic, salt and vinegar. Slowly whisk in the oil in a
thin stream to emulsify the mixture. Season
to taste with salt (if necessary) and freshly ground black pepper.<o:p></o:p></div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Assembling the salad:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
In a large serving bowl or 4 individual bowls or plates, arrange
all your salad ingredients the way you like. Serve with balsamic vinaigrette.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNoSpacing">
Enjoy!<o:p></o:p></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LK-4VJ9UgWU/VgTgHXzsOgI/AAAAAAAAFMg/ooEp8jy080Q/s1600/IMG_0129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-LK-4VJ9UgWU/VgTgHXzsOgI/AAAAAAAAFMg/ooEp8jy080Q/s400/IMG_0129.JPG" width="400" /></a></div>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: 12.0pt; line-height: 115%;"><br /></span></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com1tag:blogger.com,1999:blog-1886860860714910172.post-70052828559266974602015-09-18T20:07:00.000-07:002019-07-03T17:59:43.769-07:00Sangria with Red Summer Fruits<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uJrZjPVGNZw/VfeAvVcd9KI/AAAAAAAAFGE/keavNeUDnOI/s1600/IMG_0071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-uJrZjPVGNZw/VfeAvVcd9KI/AAAAAAAAFGE/keavNeUDnOI/s400/IMG_0071.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;">I made this for a Labor Day barbeque party in my back yard. Everyone loved it. Typical Sangria recipes call for red wine and some brandy, but I used rosé wine and some white rum. The result is light and refreshing. I used <a href="https://en.wikipedia.org/wiki/Charles_Shaw_wine" target="_blank">Charles Shaw</a>’s popular White Zinfandel “genuine California wine”. It is a fairly sweet wine, but works perfectly for this Sangria. </span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">The weather is still quite hot here in California, and a lot of summer fruits continue to be available. So before summer slips away, try making this Sangria. I guarantee you will love it!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-EHCq0YmR72A/VfeAwKINHeI/AAAAAAAAFFQ/dxFkLzFgkYQ/s1600/IMG_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-EHCq0YmR72A/VfeAwKINHeI/AAAAAAAAFFQ/dxFkLzFgkYQ/s400/IMG_0079.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-H2fUOB7YO4k/VfeAv5Hif0I/AAAAAAAAFGU/elU2vtywDGk/s1600/IMG_0077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-H2fUOB7YO4k/VfeAv5Hif0I/AAAAAAAAFGU/elU2vtywDGk/s400/IMG_0077.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><br /></b>
<b>Sangria with Red Summer Fruits--Sangria à la Pastèque et aux fruits rouges</b><br />
<b><br /></b>
Makes about 12 servings<br />
<br />
Ingredients<br />
1/2 small watermelon<br />
1 basket (½ pint) raspberries<br />
1 basket (½ pint) red currents<br />
½ basket (¼ pint) blueberries<br />
½ basket (½ pint) strawberries<br />
1 juice of orange<br />
2 ounces (50g) powdered sugar<br />
1 teaspoon vanilla extract<br />
1 bottle (750ml) of rosé wine or white zinfandel<br />
¼ cup white rum (optional)<br />
1 bottle (750ml) sparkling water or apple cider, chilled<br />
Few sprigs of mint as garnish<br />
<br />
1. Rinse all the fruit. Cut the watermelon into one-inch cubes; cut strawberries in half or quarters depending on size.<br />
2. Place all prepped fruit in a large mixing bowl.<br />
3. In another bowl, mix well the orange juice, powdered sugar, vanilla extract, rosé wine or white zinfandel, and white rum if you are using.<br />
4. Pour the wine mixture into the fruit bowl, cover with plastic wrap and chill for 1-2 hours.<br />
5. When ready to serve add the sparkling water or apple cider.<br />
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-c6JaF8NgjGM/VfzNHO2bUOI/AAAAAAAAFIA/31T7MuIJMkA/s1600/IMG_0121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-c6JaF8NgjGM/VfzNHO2bUOI/AAAAAAAAFIA/31T7MuIJMkA/s400/IMG_0121.JPG" width="400" /></a></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-bQXlcN82lHk/VfzNG_EUXpI/AAAAAAAAFIc/jEpJa1nxxhc/s1600/IMG_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://1.bp.blogspot.com/-bQXlcN82lHk/VfzNG_EUXpI/AAAAAAAAFIc/jEpJa1nxxhc/s400/IMG_0112.JPG" width="400" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-61268526927015023592015-09-01T23:05:00.000-07:002019-07-03T18:02:09.909-07:00Late Summer Wines -- Perfect for Labor Day Weekend!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1jSWD_klM7c/VeaEYri9n4I/AAAAAAAAFA0/JgWwzRQU0Jo/s1600/IMG_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-1jSWD_klM7c/VeaEYri9n4I/AAAAAAAAFA0/JgWwzRQU0Jo/s400/IMG_0045.JPG" width="400" /></a></div>
<br />
<span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;">Summer is not over yet in California. In fact, it's just beginning for those on the coast, where fog reigns for most of the summer. Are you ready for Labor Day weekend? These wines are my recommendations to enjoy for the rest of summer. Every one of them is very good and available at Trader Joe's for under $10, with most of them in the $5-6 range. I love TJ's!</span><br />
<span style="font-family: inherit; font-size: medium;"><br /></span>
<span style="font-family: inherit; font-size: medium;">I am not going to babble on in wine snob lingo about the characteristics of these wines. You just need to go to TJ's and pick them up to get ready for Labor Day weekend and enjoy.</span><br />
<span style="font-family: inherit; font-size: medium;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YbAQ7ac9MQ0/VeaEZaIawoI/AAAAAAAAFA8/EexLxV-HUVA/s1600/IMG_0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-YbAQ7ac9MQ0/VeaEZaIawoI/AAAAAAAAFA8/EexLxV-HUVA/s400/IMG_0053.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;">Delicious affordable white, rosé and sparkling wines from California and France.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Yzpwd-hbPJE/VeaEavJMa9I/AAAAAAAAFBQ/YimJPC-6Kro/s1600/IMG_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-Yzpwd-hbPJE/VeaEavJMa9I/AAAAAAAAFBQ/YimJPC-6Kro/s400/IMG_0062.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;">The above two wines are great with appetizers and seafood. You also can make a great summer Sangria (add watermelon and fresh berries) with the Charles Shaw White Zinfandel. It's only $2.49.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-JLXL-6cTiF8/VeaEbHeYfRI/AAAAAAAAFBk/YigRcRGQ6l8/s1600/IMG_0063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-JLXL-6cTiF8/VeaEbHeYfRI/AAAAAAAAFBk/YigRcRGQ6l8/s400/IMG_0063.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;">Many of my women friends enjoy these sparklings from France for summer.</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oiph-CLRHxA/VeaEbfBgiUI/AAAAAAAAFBw/fMNTVfC8eD8/s1600/IMG_0065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-oiph-CLRHxA/VeaEbfBgiUI/AAAAAAAAFBw/fMNTVfC8eD8/s400/IMG_0065.JPG" width="400" /></a></div>
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">This has been my everyday aperitif all summer. I enjoy this rosé very much.</span><br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">From the south of France, Portugal and Spain, here are some reds that are great for BBQ... and all are under $6:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-0-id8nOVCeY/VeaEZNZNrDI/AAAAAAAAFAw/Dbx5ii_Y0i4/s1600/IMG_0051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-0-id8nOVCeY/VeaEZNZNrDI/AAAAAAAAFAw/Dbx5ii_Y0i4/s400/IMG_0051.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-YF6FswnYGg0/VeaEZt7HwWI/AAAAAAAAFBI/GKlMrHZrbwI/s1600/IMG_0057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-YF6FswnYGg0/VeaEZt7HwWI/AAAAAAAAFBI/GKlMrHZrbwI/s400/IMG_0057.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Encuentro is an organic wine from Valencia, Spain. It has a very mild and unique flavor and taste that I have never experienced before... very soft and feminine. It is a fine wine worth trying... but of course trying new wine is always recommended! </span><br />
<span style="font-size: medium;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Dcq4uBXCJ8M/VeaEZyNxN7I/AAAAAAAAFBM/iFJDJ61MbRo/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-Dcq4uBXCJ8M/VeaEZyNxN7I/AAAAAAAAFBM/iFJDJ61MbRo/s400/IMG_0060.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;">This Tuella is from the Douro region of Portugal, very delicious and only $6. The Sainte-Croix is a robust Syrah-Merlot blend<span style="background-color: white;"> </span>from the south of France. Both of these wines are good with grilled foods, from burgers to chicken breast to flank steak.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-7QvXL5mY-bo/VeaEcExnajI/AAAAAAAAFBs/L4wtGiXz7nQ/s1600/IMG_0066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-7QvXL5mY-bo/VeaEcExnajI/AAAAAAAAFBs/L4wtGiXz7nQ/s400/IMG_0066.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-if71Y8opxcc/VeaEYgUU0TI/AAAAAAAAFBc/t6nYCOSxDbQ/s1600/IMG_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-if71Y8opxcc/VeaEYgUU0TI/AAAAAAAAFBc/t6nYCOSxDbQ/s400/IMG_0046.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: medium;">Have a great weekend!</span></b></div>
<br />
<br />
<br />
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-47879474807350392862015-08-17T13:49:00.001-07:002019-07-03T18:03:50.677-07:00Raspberry Muffin—Muffines aux framboises— French style<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2BgNTiDfUjA/VdJCOU0KyNI/AAAAAAAAE0I/vEuDxXsEOlg/s1600/IMG_0043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-2BgNTiDfUjA/VdJCOU0KyNI/AAAAAAAAE0I/vEuDxXsEOlg/s400/IMG_0043.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br />
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">It is a very hot
summer here, and it’s also fresh berry season. Local commercial strawberry
season has ended but there are still beautiful organic strawberries at the farmers
markets. Thank you, organic farmers! They are my heroes. </span></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit; font-size: medium;">Right now the raspberries and blackberries are looking and tasting fantastic, so I made these simple muffins. It is very easy to
make, and using powdered sugar makes the muffins soft and taste not too sweet... so
you can really enjoy the taste of the raspberries.</span></span><br />
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit; font-size: medium;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PaYKWbIQcXw/VdJCOF8oGxI/AAAAAAAAE0E/jwmIhYDrV2E/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-PaYKWbIQcXw/VdJCOF8oGxI/AAAAAAAAE0E/jwmIhYDrV2E/s400/IMG_0042.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: maroon; font-family: "calibri" , sans-serif;"><span style="font-size: medium;">Raspberry Muffins—Muffines
aux framboises— a French style</span><o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: medium;"><span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Makes 12 cupcakes/muffins</span><b><span style="color: maroon; font-family: "calibri" , sans-serif;"><o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">Ingredients:<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">5 ounces (150g) fresh raspberries<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">5 ounces (150g) frozen raspberries<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">2 large eggs<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">5 ounces (150g) powdered sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">2 ounces (60g) dark brown sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">1 tablespoon granulated sugar<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">3.5 ounces (100g) unsalted butter, melted<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">8 ounces (250g) all-purpose flour<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">1 teaspoon baking powder<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">1/8 teaspoon salt<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">½ cup chocolate chips (optional)<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: medium;">Preheat the oven to 350°F. Grease and dust/flour the muffin pan.</span></span></li>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: medium;">In a small mixing bowl, sift dry ingredients (flour,
baking powder and salt).</span></span></li>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: medium;">In a medium mixing bowl, beat the eggs
and mix with the butter; then add powdered sugar and brown sugar. Add the frozen
raspberries and mix well. Fold dry ingredients into the egg/sugar/raspberry
mixture.</span></span></li>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: medium;">Using a large spoon or a small ice cream
scoop, fill muffin cups no more than 2/3 with batter. Place 4-5 chocolate
chips on top of the batter for each muffin (you may push them into the batter with your fingers), if using.</span></span></li>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: medium;">Place the muffin pan in the center of the
oven. Bake for about 15-20 minutes or until a toothpick inserted comes out clean.
Rest the pan on wire rack at least 15-20 minutes before unmolding the muffins.</span></span></li>
<li><span style="font-family: "calibri" , sans-serif;"><span style="font-size: medium;">Decorate the muffins with fresh raspberries on
top, and sprinkle with powdered sugar.</span></span></li>
</ol>
<br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoListParagraphCxSpLast">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">Enjoy these muffins for dessert served with well-chilled
rosé wine or a sparkling wine such as Cremant-de-Loire </span></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-size: medium;">rosé. </span><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5UP0lUKhv2E/VdJCNRanFmI/AAAAAAAAEzw/R2dUXwjaVyI/s1600/IMG_0035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-5UP0lUKhv2E/VdJCNRanFmI/AAAAAAAAEzw/R2dUXwjaVyI/s400/IMG_0035.JPG" width="400" /></a></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-xjX5Fu89QhA/VdJCLXV8QfI/AAAAAAAAEzU/PvJ95dl-9_M/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-xjX5Fu89QhA/VdJCLXV8QfI/AAAAAAAAEzU/PvJ95dl-9_M/s400/IMG_0024.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gT4ssK-uO6Q/VdJCLkoVIBI/AAAAAAAAEzY/g79cM7EyCCM/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-gT4ssK-uO6Q/VdJCLkoVIBI/AAAAAAAAEzY/g79cM7EyCCM/s400/IMG_0027.JPG" width="300" /></a></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: "calibri" , "sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-33709422515815356662015-07-08T20:26:00.000-07:002019-07-03T18:06:52.045-07:00Super-Rich, Dark Chocolate Ice Cream—Sólo para ti!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-CiDJ60Ryqy4/VZ3lu11P8aI/AAAAAAAAEqU/WzbXHmJnQio/s1600/IMG_0019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-CiDJ60Ryqy4/VZ3lu11P8aI/AAAAAAAAEqU/WzbXHmJnQio/s400/IMG_0019.JPG" width="400" /></a></div>
<br />
<span style="font-size: medium;"><br /></span>
<span style="font-size: medium;">Today is July 7</span><sup>TH</sup><span style="font-size: medium;">, TANABATA festival in Japan. It
is a kind of St. Valentines’ Day there, during the warm summer nights. Everyone writes a wish on a pretty card, not
only for a lover, but to parents, teachers, etc. Often these writings are poems
wishing for love, peace, health, etc. for the recipient.</span><br />
<div class="MsoNormal">
<span style="font-size: medium;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: medium;"><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">Giving the cards is a very old tradition, popular since
ancient times, along with hanging them on a bamboo tree. It celebrates the
summer nights, and the once-a-year meeting in the Milky Way of two bright stars
(represented by the stars Vega and Altair, as princess and prince, respectively). By midnight the next day we discard the decorated
bamboo on the river or ocean.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: medium;"><a href="https://en.wikipedia.org/wiki/Tanabata">Tanabata</a>
means literally, “Evening of the Seventh,” and comes with many myths and
legends. One of my favorites is a true love story from ancient China’s Tong
dynasty about 1200 years ago. A powerful, respected emperor fell in love with
his son’s beautiful wife. He made his
son divorce the princess, and then made her his consort. He loved her very much, but unlike in the Disney movies, their happiness did not last long. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">Tragedy unfolds, with the emperor facing a strong rebellion and
his top associates blaming his consort’s family for mismanagement (which was not her fault) and asking the emperor to put her to death.
He, of course, does not want to, but you know politics. After facing serious defeat he had to run from his
capital, and his consort meets a tragic end. However he asked God to be able to
meet his love again on the evening of the seventh day of July every year on the
Milky Way, or something like that. By the way, her name is <a href="https://en.wikipedia.org/wiki/Yang_Guifei">Yang Guifei</a>, the most
beautiful Chinese woman in their history, and the Japanese have loved this
story for over a thousand years.<o:p></o:p></span></div>
<br />
<div class="MsoNormal">
<span style="font-size: medium;"></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">Anyway, I made this seriously chocolaty ice cream, which has
nothing to do with Yang Guifei, but while eating the ice cream I suddenly remembered the story. Make it for someone you love! </span><o:p></o:p><br />
<span style="font-size: medium;"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9mt4EJjRZao/VZ3ltwVz4TI/AAAAAAAAEp4/SVefP84kMYU/s1600/IMG_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-9mt4EJjRZao/VZ3ltwVz4TI/AAAAAAAAEp4/SVefP84kMYU/s400/IMG_0002.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SI_JzFYSzHE/VZ3ltgdan6I/AAAAAAAAEqc/0XHhp9Y0tW0/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-SI_JzFYSzHE/VZ3ltgdan6I/AAAAAAAAEqc/0XHhp9Y0tW0/s400/IMG_0004.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4NBDmyvEhys/VZ3luZ6UILI/AAAAAAAAEqQ/e6dYq7d9Jtg/s1600/IMG_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-4NBDmyvEhys/VZ3luZ6UILI/AAAAAAAAEqQ/e6dYq7d9Jtg/s400/IMG_0006.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: medium;">Dark Chocolate Ice
Cream – Super Rich<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: medium;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">Recipe adapted from <i>Chez Panisse Desserts</i> by Lindsey Shere<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: medium;">Makes about 4 cups (one quart)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: medium;">1 cup (250 ml) half-and-half<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">¾ cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">4 egg yolks<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">6 ounces (180 grams) dark chocolate, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">1 ounce (30 grams) unsweetened chocolate<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">2 tablespoons unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">2 cups (500 ml) heavy cream<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: medium;">2 teaspoons cognac or 1 teaspoon pure vanilla extract<o:p></o:p></span><br />
<span style="font-size: medium;">2/3 cup (80g) cacao nibs (optional)</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<ol>
<li><span style="font-size: medium;">In a saucepan, warm the half-and-half with the sugar until
sugar dissolves. Whisk the egg yolks just enough to break them up and stir in
some warm half-and-half.</span></li>
<li><span style="font-size: medium;">Return to the pan and cook over low heat, stirring
constantly, until the mixture coats the spoon. Strain into a bowl and set aside.</span></li>
<li><span style="font-size: medium;">Melt the chocolate with butter in a medium-size bowl set
over a pan of simmering water. Stir until the chocolate it is smooth and
glossy. Remove from the hot water, and begin to whisk in a little of the warmed
custard, a tablespoon or two at a time until the mixture begins to thin. Adding
the custard gradually to the chocolate will prevent the ice cream from </span><span style="font-size: medium;">getting
little grains of chocolate in it. When all the custard has been incorporated,
gradually whisk in the cream. Add the cognac or vanilla to taste, and chill thoroughly at least 2
hours in refrigerator.</span></li>
<li><span style="font-size: medium;">Turn on the ice cream maker and pour the mixture into the freezer
bowl and let mix until thickened according to the manufacturer’s instructions... normally about 15-20 minutes. Stir in the cacao nibs last, before ending churning. </span></li>
</ol>
<span style="font-size: medium;">Transfer the ice cream to an airtight container and place in
freezer about 2 hours. </span><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SI_JzFYSzHE/VZ3ltgdan6I/AAAAAAAAEqc/0XHhp9Y0tW0/s1600/IMG_0004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-SI_JzFYSzHE/VZ3ltgdan6I/AAAAAAAAEqc/0XHhp9Y0tW0/s400/IMG_0004.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-HHYZzfqoJyM/VZ3lvi8OIiI/AAAAAAAAEqY/_sUyQUU-ddY/s1600/IMG_0021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-HHYZzfqoJyM/VZ3lvi8OIiI/AAAAAAAAEqY/_sUyQUU-ddY/s400/IMG_0021.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-aDj_h3n7oOo/VZ3luYQgqFI/AAAAAAAAEqM/pPqzZCvpLnE/s1600/IMG_0012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-aDj_h3n7oOo/VZ3luYQgqFI/AAAAAAAAEqM/pPqzZCvpLnE/s400/IMG_0012.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-69376089071870639192015-06-29T21:17:00.001-07:002019-07-03T18:07:27.787-07:00Good Wine for This Summer -- get a case!<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ity7toSQgSs/VZHxdC8fD_I/AAAAAAAAEm4/-ZPsREFeqt0/s1600/IMG_4838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-ity7toSQgSs/VZHxdC8fD_I/AAAAAAAAEm4/-ZPsREFeqt0/s400/IMG_4838.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">It's hot, full sun here in California. The air is crisp and dry and the sky completely blue from horizon to horizon. It is time to buy wines for summer. <b>LA FERME JULIEN</b> is my first choice for this summer. They are from the south of France, made by the well-known Perrin family. As the quote from its back label says <b>"<i>Simplicity is the ultimate sophistication - Leonardo da Vinci</i>".</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Yes they are simple wines, but quite good. They have been my regular dinner wine for some time, and I always keep a few bottles in my closet (<i>i.e., wine cellar</i>). I particularly like the Red (rich and flavorful, good for BBQ and of course for anything else) and Rose (light and bone dry -- always in my refrigerator for an aperitif). The White is also light and dry but a bit herby. They are very food-friendly wines and affordable. What's not to like about that? They are available at Trader Joe's for $4.95 a bottle. Thank you Trader Joe's!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yu2G47t5oEo/VZIDeZ24QlI/AAAAAAAAEnA/r55mhFKkc1g/s1600/IMG_4843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-yu2G47t5oEo/VZIDeZ24QlI/AAAAAAAAEnA/r55mhFKkc1g/s400/IMG_4843.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-zOOOrTa4dfs/VZHxdeiAVrI/AAAAAAAAEmc/Kr_HzuKVXpg/s1600/IMG_4842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-zOOOrTa4dfs/VZHxdeiAVrI/AAAAAAAAEmc/Kr_HzuKVXpg/s400/IMG_4842.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-blXs1wKYRtA/VZHxdPnhDcI/AAAAAAAAEmk/hDQfgXLgxWg/s1600/IMG_4839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-blXs1wKYRtA/VZHxdPnhDcI/AAAAAAAAEmk/hDQfgXLgxWg/s400/IMG_4839.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">I also must mention the "<b>CHARLES SHAW</b>" wine exclusively sold at Trader Joe's. It is now <b>legendary,</b> with an astonishing 600 million bottles sold in the last decade.</span><br />
<br />
<span style="font-size: large;">The CHARLES SHAW brand changed the wine world: It created a huge new market of wine lovers in America, while making many wine snobs irrelevant, including me. It's fair to say this is not great wine, but its quality is incredible for the price (currently $2.49 per bottle). However, most importantly, CHARLES SHAW has educated American consumers about wine, and made it more accessible to more people. And I'll bet part of Trader Joe's success is due in no small part to CHARLES SHAW wine. They sell case after case.</span><br />
<br />
<span style="font-size: large;">CHARLES SHAW wines have democratized wine in America by allowing many people to graduate from box and jug wine, talk like old wine snobs, and buy wine by the case... for the price of a bottle of most other wines. It is amazing. Needless to say, if you have never had it you must go get some.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Here is the "CHARLES SHAW" lineup.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-0Se5XVYOplA/VZHxe6BFuQI/AAAAAAAAElg/wXfG9vG9p14/s1600/IMG_4856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://4.bp.blogspot.com/-0Se5XVYOplA/VZHxe6BFuQI/AAAAAAAAElg/wXfG9vG9p14/s640/IMG_4856.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-dMMrrHTWU60/VZHxfKsuTaI/AAAAAAAAElQ/mPjLozrxY08/s1600/IMG_4860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-dMMrrHTWU60/VZHxfKsuTaI/AAAAAAAAElQ/mPjLozrxY08/s400/IMG_4860.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MuSU6h4UZZc/VZHxgFD1DII/AAAAAAAAEmY/h7TobWrtI-8/s1600/IMG_4865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-MuSU6h4UZZc/VZHxgFD1DII/AAAAAAAAEmY/h7TobWrtI-8/s400/IMG_4865.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-52xzq8GSFVU/VZHxf4AiZ_I/AAAAAAAAElo/8a34xlw7zt8/s1600/IMG_4868.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-52xzq8GSFVU/VZHxf4AiZ_I/AAAAAAAAElo/8a34xlw7zt8/s400/IMG_4868.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;">At Trader Joe's Market in San Carlos, California:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-pqMqcqROUXU/VZIStHnMwQI/AAAAAAAAEno/jfUgJ-h2rgI/s1600/IMG_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-pqMqcqROUXU/VZIStHnMwQI/AAAAAAAAEno/jfUgJ-h2rgI/s400/IMG_0516.JPG" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-9KnBvWCJWf4/VZIStjnWEGI/AAAAAAAAEnw/tOrr46ET60U/s1600/IMG_0522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-9KnBvWCJWf4/VZIStjnWEGI/AAAAAAAAEnw/tOrr46ET60U/s400/IMG_0522.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-1Nkf-0lvW_o/VZISuGLmldI/AAAAAAAAEn4/pFZtgoXNIlE/s1600/IMG_0524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-1Nkf-0lvW_o/VZISuGLmldI/AAAAAAAAEn4/pFZtgoXNIlE/s400/IMG_0524.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DVzlNdYFHHA/VZHxgW_sEiI/AAAAAAAAEl4/-4tl1cxhJpE/s1600/IMG_4869.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-DVzlNdYFHHA/VZHxgW_sEiI/AAAAAAAAEl4/-4tl1cxhJpE/s400/IMG_4869.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lLYTQHtXH34/VZHxhCSZyLI/AAAAAAAAEmE/bnNT_JmhSwo/s1600/IMG_4877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-lLYTQHtXH34/VZHxhCSZyLI/AAAAAAAAEmE/bnNT_JmhSwo/s400/IMG_4877.JPG" width="300" /></a></div>
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-85708807341754443462015-06-24T20:26:00.000-07:002015-06-24T21:46:56.851-07:00Cherry Clafoutis -- Make this now!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pSk90RyUdmc/VYtuIdFDYtI/AAAAAAAAEhk/ZmsLxNsjl2c/s1600/IMG_4813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-pSk90RyUdmc/VYtuIdFDYtI/AAAAAAAAEhk/ZmsLxNsjl2c/s640/IMG_4813.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;">Strawberry season is ending. After gorging on strawberries, we’re now in a big cherry season... but it’s peaking.
Before they are gone completely, I must follow my annual ritual of making <b><i>“Cherry
Clafoutis.”</i></b> As a lover of French food, I always make cherry clafoutis at
least once this time of the year at home as well as at work. I love all kinds
of custard desserts, but this one is very special to me, because of some unforgettable memories that I don’t want
to lose!</span><br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-dMNyDPEZ8QE/VYtuIeEiwBI/AAAAAAAAEhw/h9N-3tlwQqg/s1600/IMG_4814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://2.bp.blogspot.com/-dMNyDPEZ8QE/VYtuIeEiwBI/AAAAAAAAEhw/h9N-3tlwQqg/s400/IMG_4814.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-size: large;">Cherry clafoutis is a very popular vanilla-flavored pudding
-like dessert that is best eaten at room
temperature. It is studded with
cherries, but many other kinds of fruit can be substituted, such as apricots,
raspberries or plums (I have a big plum tree in my back yard; they are ripening
and should be ready to eat in a week). For French people this dessert is a
must-make, or at least eat, in cherry season!</span></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ClvlPv6P4BA/VYtuJqYmtiI/AAAAAAAAEhI/CZ5zM1EjBnU/s1600/IMG_4836.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ClvlPv6P4BA/VYtuJqYmtiI/AAAAAAAAEhI/CZ5zM1EjBnU/s400/IMG_4836.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit; font-size: large;">In France, they normally do not pit the cherries for traditional
cherry clafoutis –it is enjoyed with the pits for the added depth to the
dessert’s delicate flavor. However, here
in California the sun is so strong and the cherries have so much flavor that I
often pit them; and particularly at work, so that I don’t have to warn our
guests.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PZimQ6NdMo0/VYtuJBvLo4I/AAAAAAAAEhA/Obxd1531moI/s1600/IMG_4825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-PZimQ6NdMo0/VYtuJBvLo4I/AAAAAAAAEhA/Obxd1531moI/s400/IMG_4825.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-size: large;">Cherry Clafoutis<o:p></o:p></span></b></div>
<div class="MsoNormal">
<b><span style="font-size: large;"><br /></span></b></div>
<div class="MsoNormal">
<span style="font-size: large;">Recipe adapted and modified from <i>La Tartine Gourmande</i>, by Béatrice Peltre<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">Serves 6<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: large;">You will need: one
12-inch clafoutis mold or six 8-oz baking dishes (ramekins)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Unsalted butter, for the mold <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">½ cup blond cane sugar, plus more to sprinkle in the mold(s)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">¾ cup plus 2 tablespoons (200 ml) whole milk (not low
fat)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">¾ cup heavy cream<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">1 teaspoon pure vanilla extract<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">3 large eggs <o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">¾ cup all-purpose flour (or brown rice or sorghum flour
for gluten-free clafoutis)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">2 tablespoons melted unsalted butter<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">1 pound + 5 ¼ oz (600 g) ripe sweet or sour cherries
(such as Rainier or Bing)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;">Confectioners’ sugar to dust the custard<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-size: large;"><br /></span></div>
<div class="MsoNoSpacing">
</div>
<ol>
<li><span style="font-size: large;">Preheat the oven to 350°F (180°C). Butter a 12-inch mold, or
six 8-oz cup ramekins, and sprinkle with the sugar; tap the excess out.</span></li>
<li><span style="font-size: large;">In a small saucepan, heat the milk and cream until just
about boiling point and add the vanilla. Set aside.</span></li>
<li><span style="font-size: large;">In a medium-sized mixing bowl, combine the sugar and
flour. Beat in the eggs, one at a time. Stir in the warm milk/cream mixture and
melted butter. Arrange the cherries in the mold or individual ramekins and pour
the batter on top.</span></li>
<li><span style="font-size: large;">Place the clafoutis in the oven and bake for 35 to 40
minutes, or 25 to 30 minutes if you are using ramekins—until the flan/custard
is set and golden in color. Remove from the oven and let cool to room
temperature. Dust with confectioners’
sugar and serve.</span></li>
</ol>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OVtmyj9d0rc/VYtuIqcTmhI/AAAAAAAAEhM/Hu3O7CNuvqE/s1600/IMG_4817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-OVtmyj9d0rc/VYtuIqcTmhI/AAAAAAAAEhM/Hu3O7CNuvqE/s400/IMG_4817.JPG" width="400" /></a></div>
<div>
<br /></div>
<o:p></o:p><br />
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<o:p>
</o:p></div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-54400134206778822652015-06-13T17:04:00.000-07:002015-06-27T16:07:32.099-07:00Cherry Garcia Ice Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GD576iMHugM/VXxZg7qEs4I/AAAAAAAAEfk/OMs-BZpQSOU/s1600/IMG_4766.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-GD576iMHugM/VXxZg7qEs4I/AAAAAAAAEfk/OMs-BZpQSOU/s640/IMG_4766.JPG" width="640" /></a></div>
<br />
<br />
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Here in the San Francisco Bay Area, the weather has finally gotten hot. That
means ice cream season of course, but cherries are in high season also. They have
a short season, but are abundant in markets everywhere right now… sweet and
juicy, and looking beautiful! I love to eat them plain, but then I get flashbacks
of when I used to eat Ben & Jerry’s <b><i>“Cherry
Garcia”</i></b> ice cream.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Ben & Jerry’s Ice cream was (and I guess still is) so popular with their
unique combinations of flavors, such as <i>“Chunky
Monkey”,</i> <i>“Chubby Hubby” </i>and<i> “Mint Chocolate Cookie”</i>, with a lot of
nuts and chocolate… mmmm. I wasn’t so crazy about some of the others, with over-mixed
flavors and too many ingredients. But I loved <i>“Cherry Garcia”</i> …maybe because I love cherries and dark chocolate.
It’s a simple but great combination, which I always thought was a brilliant
idea. Needless to say, it was often in my freezer. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Snoghwmmb40/VXxZjrO-I3I/AAAAAAAAEeU/0MYMBhr19VQ/s1600/IMG_4797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-Snoghwmmb40/VXxZjrO-I3I/AAAAAAAAEeU/0MYMBhr19VQ/s400/IMG_4797.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">However, as with Häagen-Dazs ice cream (I also once loved their “<i>Rum Raisin”</i>), Yoplait yogurt, and other
brands that got so popular and then were bought out by big food corporations,
the taste faded out quickly and, sadly, I had to find new sweet addictions. <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Now those original tastes/flavors have become legendary, and I am
grateful that I could experience and love them… like favorite old girl friends.
To get that flavor/experience back, I now make my own. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-tK-Tm-oaJKk/VXxZZydk1nI/AAAAAAAAEbw/IwDKp_rE320/s1600/IMG_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-tK-Tm-oaJKk/VXxZZydk1nI/AAAAAAAAEbw/IwDKp_rE320/s400/IMG_0423.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-VfzJpIkIC30/VXxZaksLTSI/AAAAAAAAEb0/Jj3hH0dpG6M/s1600/IMG_0468.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-VfzJpIkIC30/VXxZaksLTSI/AAAAAAAAEb0/Jj3hH0dpG6M/s400/IMG_0468.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l7AXMaM3Hfs/VXxZa1vhV2I/AAAAAAAAEdE/RbY3f7NPrYw/s1600/IMG_0470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-l7AXMaM3Hfs/VXxZa1vhV2I/AAAAAAAAEdE/RbY3f7NPrYw/s400/IMG_0470.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-YPFky1Yypno/VXxZa5oywXI/AAAAAAAAEfM/M0nTJ7qTbwE/s1600/IMG_0473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-YPFky1Yypno/VXxZa5oywXI/AAAAAAAAEfM/M0nTJ7qTbwE/s400/IMG_0473.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-twNX0Uzq-nI/VXxZe_hZgxI/AAAAAAAAEdA/Gp3719sNIX0/s1600/IMG_0488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-twNX0Uzq-nI/VXxZe_hZgxI/AAAAAAAAEdA/Gp3719sNIX0/s400/IMG_0488.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IdfuN-mppRs/VXxZd2rGNjI/AAAAAAAAEc4/z_HJdyYx_xs/s1600/IMG_0484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-IdfuN-mppRs/VXxZd2rGNjI/AAAAAAAAEc4/z_HJdyYx_xs/s400/IMG_0484.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kBU36Ng4iJI/VXxZc5mVXLI/AAAAAAAAEcc/SS4Kf1kkwa4/s1600/IMG_0477.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-kBU36Ng4iJI/VXxZc5mVXLI/AAAAAAAAEcc/SS4Kf1kkwa4/s400/IMG_0477.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-m125wPajO8w/VXxZfSrsyrI/AAAAAAAAEfE/YOS11jZrTpg/s1600/IMG_0490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-m125wPajO8w/VXxZfSrsyrI/AAAAAAAAEfE/YOS11jZrTpg/s400/IMG_0490.JPG" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-R2hJzdzmIL4/VXxZeGM6KUI/AAAAAAAAEdI/_Pk6PccD8VU/s1600/IMG_0485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-R2hJzdzmIL4/VXxZeGM6KUI/AAAAAAAAEdI/_Pk6PccD8VU/s400/IMG_0485.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<b><span style="font-size: 13.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></b></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<b><span style="font-size: 13.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Ben & Jerry's
Cherry Garcia Ice Cream<o:p></o:p></span></b></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<i><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Recipe adapted from
Ben & Jerry’s Homemade Ice Cream & Dessert Book (1987), by Ben Cohen
and Jerry Greenfield<o:p></o:p></span></i></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 13.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Makes about 1 quart (4 cups)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Ingredients:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
1/3 cup dark chocolate (bitter or semi-sweet) chopped into small
pieces<o:p></o:p></div>
<div class="MsoNoSpacing">
1/3 cup Bing cherries, fresh or frozen, pitted and coarsely
chopped<o:p></o:p></div>
<div class="MsoNoSpacing">
2 large, very fresh eggs or 4 egg yolks*<o:p></o:p></div>
<div class="MsoNoSpacing">
3/4 cup sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup milk<o:p></o:p></div>
<div class="MsoNoSpacing">
2 cups heavy or whipping cream<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Instructions:<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 17.05pt; margin-bottom: .25in; margin-left: .25in; margin-right: 0in; margin-top: 0in;">
</div>
<ol>
<li><span style="font-size: 10.5pt; line-height: 17.05pt;">Place chopped chocolate and
cherries into different bowls and place bowls in the refrigerator. You want to
keep all ingredients cold.</span></li>
<li><span style="font-size: 10.5pt; line-height: 17.05pt;">In a medium-sized mixing bowl
whisk the eggs until light and fluffy. Whisk in the sugar a little at a time, and
then continue whisking until completely blended.</span><span style="font-size: 10.5pt; line-height: 17.05pt;"> </span><span style="font-size: 10.5pt; line-height: 17.05pt;">Add milk and heavy cream and whisk to blend
thoroughly. Place the mixture in the refrigerator and chill at least 2 hours.</span></li>
<li><span style="font-size: 10.5pt; line-height: 17.05pt;">Pour the mixture into an ice cream
maker and churn/freeze following the manufacturer's instructions, about 15 -20
minutes.</span></li>
<li><span style="font-size: 10.5pt; line-height: 17.05pt;">When the ice cream stiffens, and about
2 minutes before it is done, add the chocolate and cherries, then continue freezing
until the ice cream is ready. Transfer to a container and chill at least 2
hours.</span></li>
</ol>
<br />
<div class="MsoListParagraphCxSpMiddle" style="line-height: 17.05pt; margin-bottom: .25in; mso-add-space: auto;">
<b><span style="font-size: 10.5pt;">*Note:</span></b><span style="font-size: 10.5pt;"> For best results, make a
custard first (instead of step 2):</span><span style="font-size: 10.5pt; line-height: 17.05pt;">Mix the sugar and milk in a small saucepan and heat slowly over
medium-low heat. Before it gets to boiling stage, remove it from heat, add egg
yolks and whisk well. Bring back to the stovetop and stir constantly with a wooden
spoon until the mixture thickens, about 1-2 minutes. Strain the mixture through
a fine sieve into a clean bowl and whisk in the heavy cream. Chill in the
refrigerator at least 2 hours. Continue at step 3.</span><br />
<span style="font-size: 10.5pt; line-height: 17.05pt;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-r9Zb94H4MCY/VXxZjxGB37I/AAAAAAAAEeo/xp-cKkISZlY/s1600/IMG_4799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-r9Zb94H4MCY/VXxZjxGB37I/AAAAAAAAEeo/xp-cKkISZlY/s400/IMG_4799.JPG" width="300" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="line-height: 17.05pt; margin-bottom: .25in; mso-add-space: auto;">
<span style="font-size: 10.5pt; line-height: 17.05pt;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 7.5pt;">
<span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-font-weight: bold; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com1tag:blogger.com,1999:blog-1886860860714910172.post-10462452438602522442015-05-14T23:17:00.000-07:002020-01-02T11:35:21.234-08:00Chocolate Lovers' Manual -- Get yours now!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-lceAxsy9SaE/VVPBKXlvJrI/AAAAAAAAD_g/XnzaoblyEzs/s1600/Chocolate_front_150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-lceAxsy9SaE/VVPBKXlvJrI/AAAAAAAAD_g/XnzaoblyEzs/s640/Chocolate_front_150.jpg" width="422" /></a></div>
<div class="MsoNoSpacing">
<div class="MsoNoSpacing" style="margin-bottom: .0001pt; margin: 0in;">
<br />
A couple years ago, I created a small “user’s manual” about
chocolate. I prepared and then photographed several classic chocolate
confections, plus some of my favorites. The “CHOCOLATE LOVERS’ MANUAL” was born
with the help of a few chocolate-loving friends, and a lot of chocolate.<o:p></o:p><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-l5h4WBAsoBg/VVWJ_-zqZ3I/AAAAAAAAEAs/O6MGEILgTis/s1600/lava_cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://3.bp.blogspot.com/-l5h4WBAsoBg/VVWJ_-zqZ3I/AAAAAAAAEAs/O6MGEILgTis/s320/lava_cake.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6qKz5uBftXU/VVWKF_vbtrI/AAAAAAAAEA4/c5fcdLZF6uU/s1600/brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="193" src="https://3.bp.blogspot.com/-6qKz5uBftXU/VVWKF_vbtrI/AAAAAAAAEA4/c5fcdLZF6uU/s320/brownie.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-bmA40143Auo/VVWKylhfFJI/AAAAAAAAEBY/ghkQLitPaKs/s1600/macaron.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="143" src="https://2.bp.blogspot.com/-bmA40143Auo/VVWKylhfFJI/AAAAAAAAEBY/ghkQLitPaKs/s320/macaron.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div class="MsoNoSpacing" style="margin-bottom: .0001pt; margin: 0in;">
It took me over two years to make this manual, starting
with the concept, then learning everything I could about chocolate, then trying
to fit all that irresistible information onto one 12”x18” page, and then learning
enough about professional food photography to create fine-quality photos for
the other side of the page. And then the paper search! Finding the right
quality of paper – smooth and velvety like a fine chocolate – was a monumental
project in itself. Each step was full of discovery, and fully enjoyable. <o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-bottom: .0001pt; margin: 0in;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-flmslaAMQGI/VVWKVjoy4XI/AAAAAAAAEBE/c1KkA4cMEdM/s1600/opera_top_view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="168" src="https://2.bp.blogspot.com/-flmslaAMQGI/VVWKVjoy4XI/AAAAAAAAEBE/c1KkA4cMEdM/s320/opera_top_view.jpg" width="320" /></a></div>
<br /></div>
<div class="MsoNoSpacing" style="margin-bottom: .0001pt; margin: 0in;">
I recall the most difficult part of the project was taking
good photographs. I read a couple books on professional food photography and
took a short course in San Francisco on studio lighting and how to find affordable
equipment. However, the most important result was developing a great
collaboration and friendship with Rahul Parikh, a chocolate lover and amateur
photographer like me. He indulged in a lot of chocolate after each shooting (in
fact, it was always more than we should have indulged), but it was really hard
work! I have still not thanked him enough for his help.<o:p></o:p></div>
</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-6vbzThFhpGI/VVQE9PsIGYI/AAAAAAAAD_4/usczED0oN_8/s1600/IMG_4040%2C%2BRahul.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://1.bp.blogspot.com/-6vbzThFhpGI/VVQE9PsIGYI/AAAAAAAAD_4/usczED0oN_8/s400/IMG_4040%2C%2BRahul.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-4hME-nQI1c0/VVPBOO6cW6I/AAAAAAAAD_o/covniyYrT0I/s1600/Chocolate_back_150%2B(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-4hME-nQI1c0/VVPBOO6cW6I/AAAAAAAAD_o/covniyYrT0I/s640/Chocolate_back_150%2B(3).jpg" width="422" /></a></div>
<div class="MsoNoSpacing">
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Since publishing the manual,
I’ve received many compliments for both the photography and the amazingly-portable
chocolate story that accompanies it. As I continued to melt into the
world of chocolate, my brain became more addicted… not only to chocolate as a
food and beverage, but to the whole idea of its impact on health, fashion, art,
(music?) and more! So I decided to create a new blog dedicated to you – all the
Chocolate Lovers whose hearts beat for chocolate. <o:p></o:p><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-OB2OwrtpLnU/VVWG3uHKbgI/AAAAAAAAEAQ/qpvCAW6_owc/s1600/Cocobeat%2BCover%2BJPEG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-OB2OwrtpLnU/VVWG3uHKbgI/AAAAAAAAEAQ/qpvCAW6_owc/s400/Cocobeat%2BCover%2BJPEG.jpg" width="262" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lYOOgqtDRvI/VVWG7Bg6g2I/AAAAAAAAEAY/CtZVJ1eKd0o/s1600/Cocobeat_Index%2BJPEG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-lYOOgqtDRvI/VVWG7Bg6g2I/AAAAAAAAEAY/CtZVJ1eKd0o/s400/Cocobeat_Index%2BJPEG.jpg" width="251" /></a></div>
<br /></div>
<div class="MsoNoSpacing" style="margin-bottom: .0001pt; margin: 0in;">
<b>CocoBeat Blog </b>will be about recipes, of course, along with
more tasty photography and chocolate-inspired stories/insights to enjoy.
Meanwhile, follow this link to the “<a href="http://cocobeat.net/" target="_blank">Cocobeat</a>”<br />
<br />
Stay tuned, and addicted, to CocoBeat! <o:p></o:p></div>
<br /></div>
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-yFiWvklRq0o/VVWNFxXBRzI/AAAAAAAAECA/Ml7iSBsoj54/s1600/IMG_0102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://2.bp.blogspot.com/-yFiWvklRq0o/VVWNFxXBRzI/AAAAAAAAECA/Ml7iSBsoj54/s400/IMG_0102.jpg" width="400" /></a></div>
<br /></div>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-60054199916034766502015-05-05T23:35:00.000-07:002015-05-14T00:05:31.450-07:00May 5th in Japan -- Boys' Day<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-KJQLD10z6d0/VUXTY6pCg6I/AAAAAAAAD38/Mrjnwcg_Tds/s1600/IMG_0298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-KJQLD10z6d0/VUXTY6pCg6I/AAAAAAAAD38/Mrjnwcg_Tds/s1600/IMG_0298.JPG" width="640" /></a></div>
<br />
<div class="MsoNoSpacing">
Today is May 5<sup>th</sup>. It is a national holiday in Japan and also Boys’ Day there. We put out huge colorful carp fish banners (Koinobori) on tall bamboo poles and let them “swim” in the blue sky, we display an impressive samurai warrior’s helmet (Kabuto) in the living room, and of course we eat the traditional Boys’ Day feast to celebrate the best season of the year.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
I still have many memories of Boys’ Day from my childhood. The most special food of the day is called “Chimaki” – sweet red beans in the center of sweet sticky rice wrapped in bamboo leaves and steamed. It looks a little bit like Mexican tamales, but the taste and flavor is very unique and different. It is said that warriors carried it onto the battle field in ancient China.<br />
<br /></div>
<div class="MsoNoSpacing">
<a href="https://www.google.com/search?q=chimaki+images&espv=2&biw=1920&bih=947&tbm=isch&tbo=u&source=univ&sa=X&ei=YAJUVe3hM8ORyASq2YCgDA&ved=0CB0QsAQ" target="_blank">Images of Chimaki</a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
My life has been here in California for a long time, and nobody makes Chimaki for me anymore. Plus I became quite westernized. Nowadays fresh strawberries, dark chocolate and Sauternes are my favorites, and go very well together. Their taste, flavor and aromas are fantastic if you get the best quality, which won’t set you back too much. And the memory of them on your palate will last forever!</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--TUh3r_0w08/VUmhp-1PY1I/AAAAAAAAD8s/cnZhWy9cMDU/s1600/IMG_4730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/--TUh3r_0w08/VUmhp-1PY1I/AAAAAAAAD8s/cnZhWy9cMDU/s1600/IMG_4730.JPG" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-lNqSST12lmQ/VUmhpoJbmXI/AAAAAAAAD8c/K9IvqG06ETU/s1600/IMG_4689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-lNqSST12lmQ/VUmhpoJbmXI/AAAAAAAAD8c/K9IvqG06ETU/s1600/IMG_4689.JPG" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Sauternes is a very delicious dessert wine made from Semillon grapes in Bordeaux, France. It is one of the finest dessert wines in the world, and known for its taste, flavor and aroma. </div>
<div class="MsoNoSpacing">
<br />
<a href="http://en.wikipedia.org/wiki/Sauternes_(wine)" target="_blank">More about Sauternes</a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<o:p> </o:p>So, indulge and celebrate the best day of spring with three simple, memorable ingredients.</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-ZnmmR8QAxRw/VUmhqSP1bpI/AAAAAAAAD9I/ObCtYz0qscI/s1600/IMG_4738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-ZnmmR8QAxRw/VUmhqSP1bpI/AAAAAAAAD9I/ObCtYz0qscI/s1600/IMG_4738.JPG" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2Pk2EErIEAw/VUXTYg0WWII/AAAAAAAAD3w/gKHxSHEP3t4/s1600/IMG_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-2Pk2EErIEAw/VUXTYg0WWII/AAAAAAAAD3w/gKHxSHEP3t4/s1600/IMG_0278.JPG" width="400" /></a></div>
<div class="MsoNoSpacing">
</div>
<div class="MsoNoSpacing">
This is my wonderful kitchen assistant Masumi san. She always executes everything exactly as I ask. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TBagKA2lSeU/VUXUTE3_cSI/AAAAAAAAD4I/H_kib8qPSjM/s1600/MVI_0283.MOV" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://2.bp.blogspot.com/-TBagKA2lSeU/VUXUTE3_cSI/AAAAAAAAD4I/H_kib8qPSjM/s1600/MVI_0283.MOV" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-eBEv8Rg4Nrs/VUXTZYDooxI/AAAAAAAAD30/aKHy2ePkk5g/s1600/IMG_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-eBEv8Rg4Nrs/VUXTZYDooxI/AAAAAAAAD30/aKHy2ePkk5g/s1600/IMG_0299.JPG" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<br />
<div class="MsoNoSpacing">
</div>
<br />
<div class="MsoNoSpacing" style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<div style="margin: 0px;">
<br /></div>
</div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com3tag:blogger.com,1999:blog-1886860860714910172.post-16661833636025082282015-04-30T19:34:00.001-07:002015-05-14T00:08:35.408-07:00French Cheesecake - Tourteau Fromager... You gotta make it!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-lhDHJtrX4DQ/VUGoaOce5WI/AAAAAAAAD2k/dZUSa7-97ns/s1600/IMG_4676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-lhDHJtrX4DQ/VUGoaOce5WI/AAAAAAAAD2k/dZUSa7-97ns/s1600/IMG_4676.JPG" width="640" /></a></div>
<br />
Here in the Bay Area the sun is getting strong – more like
summer than spring. We are having a long drought in California, and the green
of winter/spring is already turning brown. My small backyard is more like a jungle
than usual for late April… and at its unruly peak. Now is the time to enjoy the
cool evenings, which make me think about warm French springs, fresh goat cheese,
and… cheesecake!<br />
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
In France you often see this cake in the cheese shop
rather than pastry shops. It is made with fresh goat cheese and baked in a very
hot oven, which is why the top is dark but the inside is soft and moist. If you are interested to see what the traditional/original Tourteau Fromager looks like, <br />
<a href="https://www.google.com/search?q=tourteau+fromager+du+poitou&espv=2&biw=1600&bih=1075&tbm=isch&tbo=u&source=univ&sa=X&ei=XENFVcjmC9GsogTv3YHgAw&ved=0CCkQsAQ" target="_blank">check these images.</a><br />
<br />
It’s
nothing like the typical American cheesecake. I’ve been baking this quite often
recently and never get tired of it; I think because it is so light, not too
sweet, and perfect to eat with fresh strawberries (another one of my favorite
things about spring). I enjoy a small slice of the cake with a good cup of tea,
or even a small glass of Cognac or other bandy after dinner. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
You may use Fromage Blanc (farmers cheese) if, like some
of my friends, you don’t like goat cheese. Whichever cheese you use, this is
sure to be une découverte magnifique! <o:p></o:p></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-azvvzOUO1ME/VUGpa1BKIPI/AAAAAAAAD2M/SIExVhdbJwk/s1600/IMG_4682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-azvvzOUO1ME/VUGpa1BKIPI/AAAAAAAAD2M/SIExVhdbJwk/s1600/IMG_4682.JPG" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal">
<b><span style="font-size: 12.0pt; line-height: 107%;">French Cheesecake (Tourteau Fromager) -- using soft fresh goat
cheese<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 107%;">Recipe
adapted and modified from My Paris Kitchen, by David Lebovitz <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 107%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12.0pt; line-height: 107%;">For one 9-inch
springform pan (serves 10-12)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><br /></b></div>
<div class="MsoNoSpacing">
<b>Sweet pastry dough
(</b><b>Pâte Sablée):<o:p></o:p></b></div>
<div class="MsoNoSpacing">
1½ cups all-purpose flour<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons granulated sugar<o:p></o:p></div>
<div class="MsoNoSpacing">
¼ teaspoon salt<o:p></o:p></div>
<div class="MsoNoSpacing">
1 large egg, beaten<o:p></o:p></div>
<div class="MsoNoSpacing">
4 ounces (110g) unsalted butter, chilled and cubed<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons water<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Filling:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
10 ounces mild fresh goat cheese (or Fromage Blanc)<o:p></o:p></div>
<div class="MsoNoSpacing">
2 tablespoons sour cream or crème fraiche <o:p></o:p></div>
<div class="MsoNoSpacing">
1 cup (200g) sugar <o:p></o:p></div>
<div class="MsoNoSpacing">
1 teaspoon vanilla extract<o:p></o:p></div>
<div class="MsoNoSpacing">
1 teaspoon Cognac or brandy (optional)<o:p></o:p></div>
<div class="MsoNoSpacing">
4 large eggs, separated, at room temperature<o:p></o:p></div>
<div class="MsoNoSpacing">
Scant ½ cup (60g) all-purpose flour<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Fresh berries in season (optional) as garnish<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Preparation:<o:p></o:p></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->To make crust, in the bowl of a stand mixer
fitted with the paddle attachment (or in a bowl, by hand), combine the flour,
sugar and salt. Add the chilled butter and beat on low until the butter is
crumbled and mixture resembles cornmeal. Add the eggs and ice water and beat
until the dough comes together.<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
Gather the dough and shape into
a flat disk. Wrap the dough in plastic and refrigerate for at least 30 minutes
or up to one day.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Preheat the oven to 425F (210C).<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Remove the dough from the refrigerator and roll
it out on a lightly floured surface into a 15-inch circle. Fit the dough into a
9-10 inch springform pan, lifting the sides of the dough and releasing it to
ease the dough into the corner of the pan without stretching it, then press it
gently to adhere it to the sides. Trim any overhang with a sharp knife. <o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->To make filling, in the bowl of a stand mixer
fitted with the paddle attachment (or in a bowl, by hand), beat the goat cheese
with the sour cream, half of the sugar, the vanilla, and the cognac on medium
speed until well combined. Replace the paddle attachment with the whip attachment
and add the egg yolks. Beat on medium-high speed (or use a sturdy whisk and
whip by hand) until smooth, then mix in the flour.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->In a separate bowl, whip the egg whites on
medium-high speed until they hold their shape.
Add the remaining sugar and whip until the whites hold their shape when
you lift the whip attachment. Fold one-third of the whites into the goat cheese
mixture, and then fold in the remaining whites in two batches, just until you
no longer see any streaks of egg white in the batter.<o:p></o:p></div>
<div class="MsoNoSpacing">
</div>
<br />
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->Scrape the batter into the dough-lined pan and
smooth the top. Bake for 20 minutes
without opening the oven door. Decrease the oven temperature to 375F (195C),
and continue to bake for 15 minutes. Let the cake cool completely on a wire
rack, and then carefully remove the sides of the springform pan. Slice and
serve the cake at room temperature. <o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-jr75AaLFFgI/VUGpa3J0xxI/AAAAAAAAD24/kfRyM51_Lng/s1600/IMG_4678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-jr75AaLFFgI/VUGpa3J0xxI/AAAAAAAAD24/kfRyM51_Lng/s1600/IMG_4678.JPG" width="400" /></a></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-g2BvbvSLd44/VUGpbIXz67I/AAAAAAAAD2U/sjfKNFNxUGs/s1600/IMG_4685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-g2BvbvSLd44/VUGpbIXz67I/AAAAAAAAD2U/sjfKNFNxUGs/s1600/IMG_4685.JPG" width="400" /></a></div>
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-35954213983652462582014-07-21T15:19:00.000-07:002015-05-14T00:11:06.372-07:00Tiramisu for Those Who Love Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TuGEnsanDKU/U82IPatetzI/AAAAAAAADkY/-T_P1O3kitA/s1600/IMG_4567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-TuGEnsanDKU/U82IPatetzI/AAAAAAAADkY/-T_P1O3kitA/s1600/IMG_4567.JPG" width="640" /></a></div>
<br />
When I was a bit younger (a lot younger) busy cooking in restaurants
in the ‘80<sup>s</sup>, tiramisu made a sensational debut and became a very
popular dessert in chic restaurants not only in the U.S. but around the globe. It is a very simple cold dessert, but this
combination of Italian cream cheese (mascarpone), strong coffee (espresso) and
liquor flavor was a very fresh idea – so provocative and enchanting to the
palate that no one could resist it. I, too, instantly loved it when I first
tasted it. Since then tiramisu has
become the number one Italian dessert (something like sushi has become for
Japanese food in America).<br />
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What I really like about this dessert (besides that all
pretty women will be impressed if you can make it) is that it is very easy to
make: You just mix the ingredients and assemble... no baking. The only problem
is that people cannot wait to taste it before it has chilled/set for at least a
few hours. It is a great dessert any
time of the year – whether in summer or during the winter holidays. These days
I often put some shaved dark chocolate on top, to make it ... over the top!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-qkDJL4hXZl8/U82IR3sAoHI/AAAAAAAADlY/urdfFbVhn2Y/s1600/IMG_4586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-qkDJL4hXZl8/U82IR3sAoHI/AAAAAAAADlY/urdfFbVhn2Y/s1600/IMG_4586.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br />
<br /></div>
<div class="MsoNormal">
I have tried many different recipes but this one is simple and
comes out perfect. Nowadays domestic mascarpone is widely available in
supermarkets. However, you should try using imported Italian Mascarpone. It is
creamier and more flavorful, and you can taste the difference in the results. If
you cannot find lady finger cookies (Amazon has them), you can make your own (even
a gluten-free version). You can also use sponge cake (which I often do at work)
or simple butter or sugar cookies instead. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EbaJM4c9Uvs/U82IPr7s9gI/AAAAAAAADko/yBgHIZPRUs8/s1600/IMG_4571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-EbaJM4c9Uvs/U82IPr7s9gI/AAAAAAAADko/yBgHIZPRUs8/s1600/IMG_4571.JPG" width="400" /></a></div>
<div class="MsoNoSpacing">
<b><br /></b></div>
<div class="MsoNoSpacing">
<b><br /></b></div>
<div class="MsoNoSpacing">
<b>Tiramisù <o:p></o:p></b></div>
<div class="MsoNoSpacing">
6-8 servings<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
1/4 cup (125ml)
espresso at room temperature <o:p></o:p></div>
<div class="MsoNoSpacing">
1-2 tablespoons
dark rum, brandy or grappa<o:p></o:p></div>
<div class="MsoNoSpacing">
3 “very fresh” large
eggs, separated, at room temperature <o:p></o:p></div>
<div class="MsoNoSpacing">
1/2 cup (100g)
sugar, divided <o:p></o:p></div>
<div class="MsoNoSpacing">
8 ounces (250g)
mascarpone at room temperature<o:p></o:p></div>
<div class="MsoNoSpacing">
About 20 Italian
ladyfingers/Savoiardi (7 ounces/200 g) <o:p></o:p></div>
<div class="MsoNoSpacing">
1 ounce (30g)
bittersweet chocolate, shaved<o:p></o:p></div>
<div class="MsoNoSpacing">
Unsweetened cocoa
powder, for sprinkling between layers and on top<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->In a
small bowl combine the espresso with rum or cognac. Set aside.<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->In the
bowl of an electric mixer fitted with whisk, or by hand, beat the egg whites
until they begin to get stiff. Beat in half of the sugar until stiff. Set aside.<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->In a
medium-sized bowl, beat the egg yolks with the remaining sugar until thick and
light-colored, about 2 minutes. By hand, beat in the mascarpone with a spatula
or whisk, until lump-free.<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->With a
large spatula, fold in half of the beaten egg whites gently, then the remaining
half, just until fully incorporated.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Place a
single layer of 12 ladyfingers (two rows of six each, end to end) in a 9-inch
(22.5-cm) square baking dish or glass dish. Dip a pastry brush into the coffee
mixture and brush/soak the biscuits with the liquid. Spread about half of the
mascarpone cream over the biscuits. Sprinkle with about one half of the grated
chocolate and cocoa powder. <o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Repeat
with a second layer of the biscuits, brush the biscuits with remaining liquid,
and cover with the remaining mascarpone cream. Cover and refrigerate at least 4
hours, allowing the cream to firm up slightly and the biscuits to absorb some
of the liquid, preferably overnight. <o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: 45.0pt;">
<i>If using individual cups (about
6-ounce), put a heaping </i><a href="http://fr.wikipedia.org/wiki/Cuill%C3%A8re_%C3%A0_soupe"><i><span style="color: windowtext; text-decoration: none; text-underline: none;">soupspoon</span></i></a><i> of the mascarpone cream into
each individual glass cup/ramekin. Break a ladyfinger and place onto the
cream. Brush or drip espresso mixture onto ladyfinger and top with some shaved
chocolate and cocoa powder. Repeat with
a second layer of biscuit and remaining liquid, and then cover with remaining
mascarpone cream. Cover and chill in the refrigerator until firm – at least 3-4 hours. Use about 2-3 ladyfingers per individual cup.<o:p></o:p></i></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
To serve, divide the tiramisu into rectangular slices and transfer to
chilled dessert plates. Right before serving, shake powdered cocoa generously
on top and add more shaved chocolate.<o:p></o:p></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
Note: I used an 11-inch x 7-inch (2 quarts) Pyrex glass baking dish for
the photography. The Italian ladyfingers I used are 4-inches long and 1-inch wide. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-W701Fu_sOgU/U82IPB6tlXI/AAAAAAAADlg/f_5YXWiV8ro/s1600/IMG_4565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-W701Fu_sOgU/U82IPB6tlXI/AAAAAAAADlg/f_5YXWiV8ro/s1600/IMG_4565.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-JGhX9lgyLOE/U82IRDC-cxI/AAAAAAAADk4/8CXNXwH3g74/s1600/IMG_4580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-JGhX9lgyLOE/U82IRDC-cxI/AAAAAAAADk4/8CXNXwH3g74/s1600/IMG_4580.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-24462459930536352542014-06-30T22:26:00.000-07:002015-05-16T13:45:54.087-07:00Wine with screw cap, no cork<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Rn5_v7_YpGk/U7I_Uj8Dg5I/AAAAAAAADjU/_sntSV1mSkg/s1600/IMG_4466.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Rn5_v7_YpGk/U7I_Uj8Dg5I/AAAAAAAADjU/_sntSV1mSkg/s1600/IMG_4466.jpg" width="640" /></a></div>
<br />
I am a minimalist but also a traditionalist. Until a little
while ago I did not pay any attention to wine in bottles with a screw-top cap. They
are normally associated with cheap, poor quality wines. However, I am
changing my policy, or, maybe I should say, my stereotype about these
wines. Some of them are quite good these days, and there is that convenience factor -- no corkscrew is required to get into the bottle. It may also
be good for those who suffer stiffness and hand pain such as carpal tunnel syndrome
or arthritis (my right hand is getting it). And then there is the time and expense of teaching new service
staff how to use a waiter’s corkscrew to open a bottle. I have to give my staff a lot of practice opening "sacrificial" wines, and that costs $$ (my boss is not happy!). Unfortunately, some
people never can get the hang of it (or maybe they just want to drink a lot of wine).<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kWfUiqfwSO4/U7I_XsJT5TI/AAAAAAAADjY/-PZteXESA2A/s1600/IMG_4495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kWfUiqfwSO4/U7I_XsJT5TI/AAAAAAAADjY/-PZteXESA2A/s1600/IMG_4495.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-DT4Goiw6vqU/U7I_VT2l2OI/AAAAAAAADio/ZL_s5ojfXEQ/s1600/IMG_4475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-DT4Goiw6vqU/U7I_VT2l2OI/AAAAAAAADio/ZL_s5ojfXEQ/s1600/IMG_4475.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Anyway, more and more wines are coming in screw-cap bottles these
days. I recently visited my favorite neighborhood wine shop, <b><a href="http://klwines.com/" target="_blank">K&L Wines</a></b>, and was surprised to see many screw-cap wines available in the mid-price range/quality (around $20-$30 a bottle); some of them
are even more expensive ($40-$50). I noticed that many are from Spain, New
Zealand, Australia, Oregon and Washington, and it is gradually becoming more common
among California wines as well.<br />
<br />
I still do not see many from France or Italy. However,
I definitely prefer screw-cap wine to those with plastic or synthetic corks, which are quite often very hard to remove from the bottle and also hard to take out from the corkscrew. Bravo screw cap!</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-kJSWC0o3HLk/U7I_QgiBtzI/AAAAAAAADg8/HbwdQkBqbB8/s1600/IMG_4422.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-kJSWC0o3HLk/U7I_QgiBtzI/AAAAAAAADg8/HbwdQkBqbB8/s1600/IMG_4422.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--gDyIzlSXGU/U7I_Qn1eYQI/AAAAAAAADg4/GBexl8uqG6k/s1600/IMG_4433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/--gDyIzlSXGU/U7I_Qn1eYQI/AAAAAAAADg4/GBexl8uqG6k/s1600/IMG_4433.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-y7R4f1Tv0ZM/U7I_Rg9jwUI/AAAAAAAADhU/PBuIA47_M1s/s1600/IMG_4435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-y7R4f1Tv0ZM/U7I_Rg9jwUI/AAAAAAAADhU/PBuIA47_M1s/s1600/IMG_4435.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-utCSDn-D-B4/U7I_S233ABI/AAAAAAAADhk/leiW-0mch7I/s1600/IMG_4441.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-utCSDn-D-B4/U7I_S233ABI/AAAAAAAADhk/leiW-0mch7I/s1600/IMG_4441.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-p6PirWbq1do/U7I_TxG8BII/AAAAAAAADiA/7qEfGGJlU0Q/s1600/IMG_4448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-p6PirWbq1do/U7I_TxG8BII/AAAAAAAADiA/7qEfGGJlU0Q/s1600/IMG_4448.jpg" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-_eld4PNHDcs/U7I_Tp_UAqI/AAAAAAAADho/_Swgfag8w9I/s1600/IMG_4443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-_eld4PNHDcs/U7I_Tp_UAqI/AAAAAAAADho/_Swgfag8w9I/s1600/IMG_4443.jpg" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-uwfUANHD7OU/U7I_UXIuKUI/AAAAAAAADh4/kojwOaIb9dY/s1600/IMG_4450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-uwfUANHD7OU/U7I_UXIuKUI/AAAAAAAADh4/kojwOaIb9dY/s1600/IMG_4450.jpg" width="400" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pKNMYJ0rOVY/U7I_XfluJuI/AAAAAAAADiw/_jxx5R91xsY/s1600/IMG_4493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-pKNMYJ0rOVY/U7I_XfluJuI/AAAAAAAADiw/_jxx5R91xsY/s1600/IMG_4493.jpg" width="400" /></a></div>
<br />
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-81051414369017754002014-05-12T20:22:00.000-07:002019-03-31T12:41:39.088-07:00Riesling and Gewürztraminer—Perfect Wines for Spring!<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ItOJoXqFqRs/U3GA2LayDiI/AAAAAAAADfM/vKQWY34qnYM/s1600/IMG_4382.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-ItOJoXqFqRs/U3GA2LayDiI/AAAAAAAADfM/vKQWY34qnYM/s1600/IMG_4382.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal">
Spring is my favorite time of year. It's the time of renewal, soft sunlight, warm air, new green leaves, flowers,
rose-colored garlic, asparagus, strawberries, fresh goat cheese and good milk
chocolate. Everything smells fresh and tastes good. And we can finally go out again with
light and colorful spring outfits and walk through the warm breeze. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
When it comes to wine, I highly recommend
enjoying two light, aromatic white wines right now --<i> Riesling</i>
and <i>Gew</i><i>ürztraminer</i>. Just as you are now wearing silky light shirts,
cotton pants and slip-on shoes rather than a heavy winter jacket, wool pants and boots, it's time to hang up the rich Cabernet Sauvignons, Syrahs and Chardonnays a little while. <i>Riesling</i> and <i>Gew</i><i>ürztraminer </i>are the<i> </i>perfect wines for spring -- they make you feel rejuvenated and
refreshed!<o:p></o:p></div>
<div class="MsoNoSpacing">
<i><br /></i></div>
<div class="MsoNoSpacing">
<i>Riesling</i> and <i>Gew</i><i>ürztraminer</i> are not
well known in America, but they are generally affordable and
easy to drink. The wines are fairly dry, but with a slightly <i>sweet style, </i>aromatic and intensely flavorful, yet delicate enough
for light and elegant spring meals (composed salad, seafood pasta, sushi and
other light but also a bit spicy Asian foods like Thai and Vietnamese dishes). Another good thing is that many of the wines are lower in alcohol (often below 10%), particularly Riesling. <o:p></o:p><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-TnmIbAKWSPM/U3Gua06KhuI/AAAAAAAADf4/HeDRcykaKTY/s1600/IMG_0050_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-TnmIbAKWSPM/U3Gua06KhuI/AAAAAAAADf4/HeDRcykaKTY/s1600/IMG_0050_1.jpg" width="400" /></a></div>
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
At the wine shop, <i>Riesling</i>
and <i>Gew</i><i>ürztraminer</i> are easy to spot. They are both in tall slender
bottles called a “hock” or Rhine, normally colored brown in Germany’s Rhine region
and green in Alsace, France and the Mosel region of Germany. This shape is
used elsewhere for grape varieties associated with <i>Riesling</i> and <i>Gew</i><i>ürztraminer</i>.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-wCYvh_KDzI4/U3GAwjwQswI/AAAAAAAADeg/rMbaa7hSGF4/s1600/IMG_4358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://2.bp.blogspot.com/-wCYvh_KDzI4/U3GAwjwQswI/AAAAAAAADeg/rMbaa7hSGF4/s1600/IMG_4358.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
The following descriptions of <i>Riesling</i> and <i>Gew</i><i>ürztraminer</i> are from <i>“</i><b>Wine for Women<i>, A guide to
Buying, Pairing, and Sharing Wine</i></b><i>,”
by</i> Leslie Sbrocco,<i> </i>published by William
Morrow:</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>The Grape
Story<o:p></o:p></b></div>
<div class="MsoNoSpacing">
Both Gewurztraminer and Riesling are highly aromatic varieties,
but have uniquely different personalities. The two share intensely floral,
spicy, and fruity qualities and an uncanny ability to age, yet Gewurztraminer
shows its appeal the minute it’s poured. Riesling tends to be more reserved,
revealing itself slowly in the glass.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>Gewurztraminer:
The Flower of the Vine<o:p></o:p></b></div>
<div class="MsoNoSpacing">
When you pour Gewurztraminer, a mélange of floral, fruity, and
spice aromas jumps from the glass and begs you to take a sip. Once you do, the
wine can range from crisp and fresh to soft and smooth, depending on its
birthplace.<o:p></o:p></div>
<div class="MsoNoSpacing">
Though Gewurztraminer reaches its pinnacle of
expression in the French region of Alsace, the name comes from the German word
for “spiced—<i>gewürz</i>. The <i>traminer </i>par harks to a village named
Tramin in northern Italy, which is where the grape is thought to have
originated.<o:p></o:p></div>
<div class="MsoNoSpacing">
Like Pinot Gris, the
skin of Gewurztraminer grape is more deeply colored than many other white
grapes. Its pinkish/golden skin often imparts a more golden color and gives the
wine oomph. The acidity is generally lower than in Riesling, which adds to
the wine’s voluptuous character.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-UpiQ1ysjLoU/U3GAzWgHc3I/AAAAAAAADdE/2DIRh8UM75Q/s1600/IMG_4375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/-UpiQ1ysjLoU/U3GAzWgHc3I/AAAAAAAADdE/2DIRh8UM75Q/s1600/IMG_4375.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>The
Incredible Lightness of Riesling<o:p></o:p></b></div>
<div class="MsoNoSpacing">
While Gewurztraminer is a crowd pleaser, Riesling can be a bit
harder to understand. Some Rieslings are fruity and lightly sweet, while others
are so steely and acidic they take years to soften and express themselves. For
lovers of the elusive grape, though, there’s nothing better. It is arguably the
world’s greatest white variety and produces wines of ethereal lightness and
complexity.<o:p></o:p></div>
<div class="MsoNoSpacing">
Riesling can smell
of minerals and fruit (peach, apricot). In the mouth there’s a sparkling snap of
acidity and juicy freshness. But in its youth it can be angular, like a young
supermodel’s face. When the best wines age, however, they become fleshy and
immensely interesting.<o:p></o:p></div>
<div class="MsoNoSpacing">
While delicious
Rieslings can come from a variety of locations around globe, the grape’s origin
is Germany. It is planted all over the country in cool to downright cold
regions. Riesling gleefully takes the climatic abuse and keeps coming back for
more, thriving in conditions that would make most other varieties run for the
sun.<o:p></o:p></div>
<div class="MsoNoSpacing">
That’s because Germany
pushes the northernmost limit for growing grapes. To maximize their exposure to
the sun and actually get the fruit ripe, winegrowers in places like the Mosel
River Valley plant vineyards on slopes that would make skiers salivate. It
works, though, because the grapes get ripe, gloriously so in many cases, and
produce some of the world’s most coveted white wines.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-klzlbbMcmSI/U3GA3jLIGYI/AAAAAAAADfU/yuYntYOXf2Y/s1600/IMG_4392.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-klzlbbMcmSI/U3GA3jLIGYI/AAAAAAAADfU/yuYntYOXf2Y/s1600/IMG_4392.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<b>And of course
many other countries and regions produce good Riesling and Gewurztraminer</b>:
California, New York, Oregon and Washington State in the U.S., Austria, Australia,
Chili, Italy and New Zealand. Each region produces interesting characteristics
due to different climates, soils and winemakers. Cooler climate regions tend
to produce wines that are light and crisp; in warmer regions, the wines are
ripe, flavorful and more aromatic. However it’s all a matter of style, so try discovering the differences. They are all delicious. Cheers!</div>
<div class="MsoNoSpacing">
<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Note: In Germany Riesling
is made in a variety of styles ranging from dry to very sweet: <b>Kabinet</b> --<i>dry and light,</i> <b>Spätlese</b>
– <i>semi-sweet and full-bodied</i>, <b>Auslese</b> -- <i>sweeter</i>, <b>Beerenaulese</b> –<i> sweet, strong, intense, </i>and <b>Eiswein</b>-- <i>very sweet, big flavored, sharp, concentrated. </i>So make sure you identify the variety on the label. Also, the sweeter wines are more expensive than
the dry ones -- Auslese and Beerenaulese are very expensive. California produces
high-quality dry, fruity and slightly sweet Rieslings, sometimes
called <b>Johannisberg Riesling</b>. California
also makes excellent Late Harvest wines<b> </b>from
botrytis-infected grapes (as are France’s famous Sauternes). Oregon and Washington
State produce good Riesling also.<o:p></o:p></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--iWUMFhS4Yw/U3GAyWN4yPI/AAAAAAAADfA/UsCzRfJeBe0/s1600/IMG_4369.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://3.bp.blogspot.com/--iWUMFhS4Yw/U3GAyWN4yPI/AAAAAAAADfA/UsCzRfJeBe0/s1600/IMG_4369.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xnwPzChPO2U/U3GA5vxXfJI/AAAAAAAADeo/aWMiS3dOVWo/s1600/IMG_4370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://2.bp.blogspot.com/-xnwPzChPO2U/U3GA5vxXfJI/AAAAAAAADeo/aWMiS3dOVWo/s1600/IMG_4370.jpg" width="400" /></a></div>
<div class="MsoNoSpacing">
<br />
<br /></div>
<div class="MsoNoSpacing">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-jphJFHc51-U/XKEX1AJvLkI/AAAAAAAAL6Q/WLMTaWAxPYMOZGguwlVpLkj_n24WN8TlACLcBGAs/s1600/IMG_3493_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="800" height="300" src="https://3.bp.blogspot.com/-jphJFHc51-U/XKEX1AJvLkI/AAAAAAAAL6Q/WLMTaWAxPYMOZGguwlVpLkj_n24WN8TlACLcBGAs/s400/IMG_3493_1.JPG" width="400" /></a></div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing">
For more interesting wine information go to:</div>
<a href="http://www.gourmetnotes.com/uploads/basic_20wine_20guide_20112007.pdf">http://www.gourmetnotes.com/uploads/basic_20wine_20guide_20112007.pdf</a><br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNoSpacing">
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-1333258241937969712014-04-30T18:25:00.000-07:002015-05-16T13:48:38.392-07:00Quatre-quarts Cake – French Pound Cake with Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wQlyRVWUPj4/U2GX_uswXtI/AAAAAAAADb0/GAToMJHaMh4/s1600/IMG_4251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-wQlyRVWUPj4/U2GX_uswXtI/AAAAAAAADb0/GAToMJHaMh4/s1600/IMG_4251.jpg" width="640" /></a></div>
<br />
<div class="MsoNormal">
Pound Cake has become an American classic, although it is
originally from Europe. It’s the first dessert I was served when I was invited to
a home dinner here in America. I still remember it was served with vanilla ice
cream, then whipped cream and strawberries. I thought dessert is most important
in America. Since then I have eaten it countless times and in countless variations.
It can be jazzed up with dried fruits, nuts, blueberries, coffee, cocoa... just
about anything.</div>
<div class="MsoNormal">
I have made pound cake both at home and for work. I often
mix a small mashed/chopped banana into the batter, which makes the cake moist (but
you’ll need to bake it about 10 minutes longer) and creates a great aroma in
the kitchen. However, people still ask
me why it’s called “pound cake” and what is the recipe. I found out a long time ago, because, well,
you know, I am a cook... I needed to know. </div>
<div class="MsoNormal">
Quatre-quarts means
“four fourths” or “four quarters” in French. It has four main ingredients
– egg, butter, sugar and flour – in about equal amounts, originally a pound each
(which makes a very large cake). That is why it’s called pound cake, which
makes sense! Using this recipe, the cake
comes out soft and light, because powdered sugar is used instead of granulated
sugar. It is simple but delicious, and is the perfect cake for spring!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-2OEKgMXn6wA/U2GX_mj4szI/AAAAAAAADbs/pSU-D7hjP6U/s1600/IMG_4244.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-2OEKgMXn6wA/U2GX_mj4szI/AAAAAAAADbs/pSU-D7hjP6U/s1600/IMG_4244.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: -0.25in; text-indent: 0.25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: -0.25in; text-indent: 0.25in;">
<span lang="FR" style="font-size: 12pt;">Quatre-quarts au beurre salé et au chocolat – Pound cake with salted butter
and </span></div>
<div class="MsoNormal" style="margin-left: -0.25in; text-indent: 0.25in;">
<span lang="FR" style="font-size: 12pt;">chocolate chips<b><o:p></o:p></b></span></div>
<div class="MsoNormal" style="margin-left: -0.25in; text-indent: 0.25in;">
<span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-left: -0.25in; text-indent: 0.25in;">
<span lang="FR" style="font-size: 12.0pt; mso-ansi-language: FR; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Recipe adapted from <i>Cuisine et Vins</i>, Février – Mars 2011,
N°138<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="FR"><br /></span></div>
<div class="MsoNoSpacing">
<span lang="FR">Makes 8-10 servings<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="FR">1 loaf pan (1
¼ quarts-5 cups)<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span lang="FR">Ingredients:<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span lang="FR">4 oz (110 g)
dark chocolate chips<o:p></o:p></span></div>
<div class="MsoNoSpacing">
4 large eggs</div>
<div class="MsoNoSpacing">
7 oz (200 g) salted butter at room temperature,
preferably French style + 1 tablespoon for the pan</div>
<div class="MsoNoSpacing">
7 oz (200 g) powder/confectioners’ sugar</div>
<div class="MsoNoSpacing">
7 oz (200 g) all-purpose flour</div>
<div class="MsoNoSpacing">
1 teaspoon baking powder</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 375°F (190°C). Grease the
pan with 1 tablespoon butter and dust with flour. In a medium-size mixing bowl
or stand mixer at medium speed, cream the butter then slowly add the powdered sugar until
completely incorporated. Add the eggs one at a time until well mixed.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->In a small bowl, mix the flour and the baking
powder then sift them together into another bowl or onto baking/wax paper. Using
a whisk or rubber spatula, fold the flour mixture into the batter, 1/3 of the flour mixture at a time until just
combined; do not over mix. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Pour the
batter into the pan. Then spread the chocolate chips over the batter. Using
your wet fingers or rubber spatula or spoon, push the chocolate chips into the batter. Bake
in center of the oven for about 30-35 minutes, or until an inserted toothpick
comes out clean.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Cool/rest the pan on a wire rack at least 10-15
minutes before unmolding the cake. This cake is best served warm. Top with
whipped heavy cream and fresh berries if you wish.</div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TE9Wj_e_9FQ/U2GYDoP-LyI/AAAAAAAADbc/m4u1AfguY98/s1600/IMG_4317.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TE9Wj_e_9FQ/U2GYDoP-LyI/AAAAAAAADbc/m4u1AfguY98/s1600/IMG_4317.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1uWo1PH7noI/U2GYBeNTE4I/AAAAAAAADcE/l6K5VUAEWdY/s1600/IMG_4286.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/-1uWo1PH7noI/U2GYBeNTE4I/AAAAAAAADcE/l6K5VUAEWdY/s1600/IMG_4286.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-indent: -0.25in;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-indent: -0.25in;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="text-indent: -0.25in;">For more fun chocolate information (and mouth-watering
photos), go to</span></div>
<br />
<div class="MsoNoSpacing">
<a href="http://www.gourmetnotes.com/uploads/Chocolate_final.pdf">http://www.gourmetnotes.com/uploads/Chocolate_final.pdf</a>
</div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-54612833044802968562014-04-19T12:22:00.000-07:002015-05-16T13:49:38.269-07:00White Chocolate Custard – Use up those egg yolks!<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4neluS6PDuw/U1GXHeuDenI/AAAAAAAADWg/GVaaQ9bYDdM/s1600/08292010_61+white+mouse_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-4neluS6PDuw/U1GXHeuDenI/AAAAAAAADWg/GVaaQ9bYDdM/s1600/08292010_61+white+mouse_1.jpg" width="640" /></a></div>
<br />
Well, I assume that you have read my last post “Simple
Chocolate Mousse“ ...maybe have already tried making it, and are wondering
about those three leftover fresh egg
yolks. Hopefully you did not throw them away. Many people are concerned about egg yolks
because of the fat and cholesterol. Egg white is a good protein source, but it is the
yolk that makes everything tasty! In
addition, the fat from the yolk is not very high (4.5 g per large yolk), and
the cholesterol from food is not really a big issue (it isn’t the same as blood
cholesterol ... our body makes that in response to too much saturated fat – not
dietary cholesterol – plus other health
factors). Crème brûlee,
crème caramel, crème anglaise, crème pâtissière (pastry cream), and even
pasta alla carbonara all require egg yolks. You cannot make them without yolk.<br />
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Anyway, this is another “chocolate” dessert that I
guarantee you will adore. </div>
<div class="MsoNormal">
Note that white chocolate is not technically chocolate (it contains
no cocoa solids, from which chocolate’s color and most of the flavor come). It
is made from cocoa butter, sugar, milk solids and usually vanilla. It is important that melt white chocolate always very slowly over low heat to keep it from scorching and clumping.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-XZqmb0bSBA8/U1LKbyCWvBI/AAAAAAAADYw/N2nxd-QtGXE/s1600/IMG_4238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-XZqmb0bSBA8/U1LKbyCWvBI/AAAAAAAADYw/N2nxd-QtGXE/s1600/IMG_4238.jpg" width="400" /></a></div>
<br />
<br />
<b style="text-indent: 0.25in;"><span style="font-size: 12.0pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">White Chocolate
Custard with Fresh Berries</span></b></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Makes 4 servings</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
4 six-once ramekins or custard cups (about 3.5-inch
diameter and 2-inch high) </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
Ingredients:</div>
<div class="MsoNoSpacing">
1<span style="mso-spacerun: yes;"> </span>cup (250 ml) milk
or half-and-half</div>
<div class="MsoNoSpacing">
4 oz (115g) white chocolate, finely chopped</div>
<div class="MsoNoSpacing">
1/4 cup (50g) sugar</div>
<div class="MsoNoSpacing">
3 large egg yolks</div>
<div class="MsoNoSpacing">
2 teaspoons Kirsh (clear cherry brandy) or 1 teaspoon vanilla
extract</div>
<div class="MsoNoSpacing">
1 cup fresh blueberries or raspberries for topping</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Preheat the oven to 350°F (175°C). In a small
saucepan over low heat, warm the half-and-half then add white chocolate and
sugar. Stir gently until the white chocolate is melted, then remove from heat.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>In a medium-size mixing bowl, whisk the egg
yolks. Gradually add the warm half-and-half mixture, stirring gently with a whisk.
Add the Kirsh or the vanilla extract. </div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Place the 4 ramekins in a baking pan that is at
least 2 inches high, and pour the custard into the ramekins. Add warm water to
the baking pan so that the water reaches halfway up the outside of the ramekins
(creating a water bath). Cover the pan with foil and bake for about 30-35
minutes, or until the custard jiggles slightly when nudged.</div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font: 7.0pt "Times New Roman";">
</span></span></span>Remove the custards from the water bath and cool
on a wire rack.</div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
Serve custards in the ramekins at
room temperature or chilled, topped with fresh berries.</div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-u6nRl2GKcSM/U1GXHZC7XxI/AAAAAAAADWc/4AzHfGC8rxQ/s1600/08292010_44+white+mouse_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-u6nRl2GKcSM/U1GXHZC7XxI/AAAAAAAADWc/4AzHfGC8rxQ/s1600/08292010_44+white+mouse_1.jpg" width="400" /></a></div>
<div class="MsoNoSpacing" style="margin-left: .5in;">
<br /></div>
<div class="MsoNoSpacing">
<br />
For more fun chocolate information (and mouth-watering
photos), go to</div>
<div class="MsoNoSpacing">
<a href="http://www.gourmetnotes.com/uploads/Chocolate_final.pdf"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">http://www.gourmetnotes.com/uploads/Chocolate_final.pdf</span></a>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AU3P5W69ynA/U1Qnfk_Tm-I/AAAAAAAADZA/_-ofrmEMDms/s1600/IMG_0009+edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://2.bp.blogspot.com/-AU3P5W69ynA/U1Qnfk_Tm-I/AAAAAAAADZA/_-ofrmEMDms/s1600/IMG_0009+edited.jpg" width="400" /></a></div>
<br />
This is my current photo at San Francisco International Chocolate Salon in March 2014. I was invited as a judge. I had a lot of fun.<br />
<br />
<br />The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-87910908947967040552014-04-11T18:11:00.000-07:002015-05-16T13:50:19.642-07:00SIMPLE CHOCOLATE MOUSSE - light for spring<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_Q7sv3h08l8/U0g3Cwjo1pI/AAAAAAAADTs/-hfuyhvcY7U/s1600/IMG_4172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-_Q7sv3h08l8/U0g3Cwjo1pI/AAAAAAAADTs/-hfuyhvcY7U/s1600/IMG_4172.JPG" width="640" /></a></div>
<br />
The beauty of spring has come again to the Bay
Area. We have been having a record-breaking drought in California since last
year, with an unheard-of dry, brown winter. Finally, a few days of rain over
the past two weeks brought us the bright green and other signs of spring. So many different birds are coming to my
small backyard, and the squirrels are chasing each other with lightning speed,
almost flying from lawn to tree branches and to the garden fence in seconds. It
makes my neighbor’s cat speechless. I guess I am not the only one feeling
recharged.<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I have been gone many months from this blog,
and I missed writing the posts, but I was so busy working for a new,
challenging job I started last summer. I just did not have any free time until
recently. Anyway, I am back, just like
this nice spring came back to my garden. The past couple of months I have
thought of quite a few topics for this blog – about wine, chocolate, seasonal tarts, seafood, local
fruits and vegetables, and simple light food for spring. Here is my first one... for the chocolate
lovers.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: -.25in; text-indent: .25in;">
<br /></div>
<div class="MsoNormal" style="margin-left: -.25in; text-indent: .25in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Qn8US6heErE/U0g3AtmLwAI/AAAAAAAADTQ/r8KO-Py6JYA/s1600/IMG_4143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://1.bp.blogspot.com/-Qn8US6heErE/U0g3AtmLwAI/AAAAAAAADTQ/r8KO-Py6JYA/s1600/IMG_4143.JPG" width="400" /></a></div>
<div class="MsoNormal" style="margin-left: -.25in; text-indent: .25in;">
<b><span style="color: maroon; font-family: "Calibri","sans-serif"; font-size: 14.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">The recipe and anecdote come from <i>Chocolate Desserts</i> by Pierre Hermé , a world-famous
French pastry chef, with the great dessert writer Dorie Greenspan. It is very
important when making this mousse to use good quality chocolate and very fresh eggs.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: -.25in; text-indent: .25in;">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Mousse as it’s meant to be: Whisper-light in</span></b><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"> texture, exclamatory in taste. The main ingredients are
bittersweet chocolate, lightened by whipped egg whites, enriched by an egg
yolk, and sweetened by just the tiniest bit of sugar. Milk is the unexpected
but just-right ingredient in this recipe. Because it is lighter than cream, it
brings smoothness to the mousse without adding richness or masking the flavor
of the chocolate.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I think of this mousse as a base recipe, one I can play around
with and change at whim. Often I’ll add another flavor just before serving,
topping the mousse with chocolate shavings, Caramelized Rice Krispies, thin
slices of banana – raw or sautéed, whole raspberries or raspberry coulis,
toasted nuts, or chopped fresh mint. Sometimes I’ll add a different flavor to
the mousse while I’m making it, infusing the milk with grated orange zest, a
spoonful of instant coffee, a little ground cinnamon, or a pinch of cardamom.
PH<o:p></o:p></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></i></div>
<div class="MsoNormal">
<i><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-fzp63i1pJVA/U0g3E_azqII/AAAAAAAADTk/nUJw6nQ1yVs/s1600/IMG_4161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" src="http://1.bp.blogspot.com/-fzp63i1pJVA/U0g3E_azqII/AAAAAAAADTk/nUJw6nQ1yVs/s1600/IMG_4161.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">SIMPLE CHOCOLATE MOUSSE - LIGHT FOR SPRING</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Makes 4-5 servings.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">6 oz (170 g) bittersweet chocolate
(52% or more cacao), finely chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/3 cup (30 g) whole milk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 large very fresh egg yolk<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4 large very fresh egg whites<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2 tablespoons granulated sugar <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; tab-stops: 0in; text-indent: -.25in;">
</div>
<ol>
<li><span style="font-family: Calibri, sans-serif; text-indent: -0.25in;">Place the chocolate in a medium-size mixing bowl. Bring the milk
to a boil, then pour it over the chocolate. Using a small whisk, gently blend
the hot milk into the chocolate. Add the egg yolk and whisk it into the
chocolate, again working gently; stop when the yolk is incorporated.</span></li>
<li><span style="font-family: Calibri, sans-serif; text-indent: -0.25in;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span style="font-family: Calibri, sans-serif; text-indent: -0.25in;">In a mixer fitted with the whisk attachment, beat the egg whites
on medium speed just until they hold soft peaks. Increase the speed to
medium-high and gradually add the sugar. Continue to beat the whites until they
are firm but still glossy. Scoop one-third of the whites out onto the chocolate
mixture. Working with a whisk, beat the whites into the chocolate to lighten the
mixture. Now, with either the whisk or a large flexible rubber spatula, delicately
but thoroughly fold the rest of the beaten whites into the chocolate.</span></li>
<li><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="font-family: Calibri, sans-serif; text-indent: -0.25in;">Turn the mousse out into a large serving bowl – clear glass is
very nice for this dessert – or into individual glass cups, and refrigerate at
least 1 hour, preferably 3-4 hours, to set. The mousse can be kept (refrigerated)
for a couple days.</span></li>
</ol>
<div style="text-indent: -24px;">
<span style="font-family: Calibri, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--qWk80zkEfQ/U0g3ExethoI/AAAAAAAADUE/0ydUhoYDtI8/s1600/IMG_4189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/--qWk80zkEfQ/U0g3ExethoI/AAAAAAAADUE/0ydUhoYDtI8/s1600/IMG_4189.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Note: I used Guittard’s Semisweet Chocolate
Wafers 61% cacao for making the mousse shown in the photos. </span><span style="font-family: Calibri, sans-serif;">It worked perfectly and my
tasters loved it. I could have used the 72% cacao (Bittersweet), but 61% is best for a wider range of palates. E. Guittard
Chocolate is a San Francisco-area company and has been making good quality chocolate since 1868. Their couverture chocolate wafers (these are not chocolate chips)
come in a convenient one-pound box. No chopping required -- it's ready to go. These make me want to keep making
more chocolate desserts!</span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1DicHINSbPc/U0g3GXfP7GI/AAAAAAAADVA/KJtl2e_AU68/s1600/IMG_4215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://4.bp.blogspot.com/-1DicHINSbPc/U0g3GXfP7GI/AAAAAAAADVA/KJtl2e_AU68/s1600/IMG_4215.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com0tag:blogger.com,1999:blog-1886860860714910172.post-83805040797747352922013-07-07T17:08:00.000-07:002015-05-16T13:51:02.296-07:00French Malbec from Cahors, Perfect Summer Red!<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-08Zn9Q8yiVI/UdnSR95PMfI/AAAAAAAADKw/DQm9oiYB_WM/s1600/IMG_0666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="http://4.bp.blogspot.com/-08Zn9Q8yiVI/UdnSR95PMfI/AAAAAAAADKw/DQm9oiYB_WM/s640/IMG_0666.JPG" width="640" /></a></div>
<br />
<!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if !mso]><img src="//img2.blogblog.com/img/video_object.png" style="background-color: #b2b2b2; " class="BLOGGER-object-element tr_noresize tr_placeholder" id="ieooui" data-original-id="ieooui" />
<style>
st1\:*{behavior:url(#ieooui) }
</style>
<![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-qformat:yes;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:"Calibri","sans-serif";
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-fareast-font-family:"Times New Roman";
mso-fareast-theme-font:minor-fareast;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;
mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
</style>
<![endif]-->
<br />
<div class="MsoNormal">
Once upon a time in America,
red wine was called Burgundy
and white wine was called Chablis. They came in huge bottles (often one-gallon
jugs) and they were cheap. We all loved them for their price and size,
including me. It was a truly American invention. Then all of a sudden <i style="mso-bidi-font-style: normal;">Cabernet Sauvignon</i> and <i style="mso-bidi-font-style: normal;">Chardonnay</i> came on the scene as the
latest sensations, just like Michael Jackson’s big hit album “Thriller” around
the same time in the early 1980<sup>s</sup>. We all welcomed them and they
became King and Queen of wines in America…
and Napa Valley became famous with only a few dozen
wineries (currently more than 200). In the '90<sup>s</sup>, the wine craze
continued, and Americans found new tastes in red wine (<i style="mso-bidi-font-style: normal;">Merlot</i>) and white (<i style="mso-bidi-font-style: normal;">Sauvignon
Blanc</i>). We became more sophisticated about wines, and many wine snobs were
born. In the new millennium, <i style="mso-bidi-font-style: normal;">Sparkling
wine/Champagne</i> and <i style="mso-bidi-font-style: normal;">Pinot Noir</i>
were added to our repertory and California
became one of the major wine regions of the world.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In recent years, wine merchants in America have been pushing red wine from Argentina,
especially Malbec. I remember the first time I tasted Argentine Malbec in the
late 1990<sup>s</sup> I was invited by a small group of wineries from there,
but thought the wines inky, uninteresting and lacking in market value, even
though they were pretty cheap. In the past couple of years I have been offered
quite a few new Malbecs from Argentina, and have noticed a definite improvement
in quality, but prices are higher… way too high in some instances.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cahors is a small wine region located in the southwest of France.
Their dominant red wine is Malbec. In fact, this is the birthplace of Malbec.
Cahors is not well known in America
but has a great reputation in Europe, and if
you’re lucky you may find them very reasonably priced here (in the $15 - $25
range). When I had a grand winery tour in Bordeaux
in 2002, my French friend introduced me to the wine and I immediately fell in love
with it.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It is a pretty bold/big wine, but with a sophisticated,
silky… just plain <i style="mso-bidi-font-style: normal;">delicious</i> …taste.
It is perfectly suited for this time of year paired with grilled meat, poultry
and vegetables. Last week I served Cahors Malbec with grilled salmon and our
guests loved it. Try finding some and discover this wine for yourself!</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wSnqrem4Ilo/UdnSR0b53qI/AAAAAAAADLA/7uxTOCG5FXg/s1600/IMG_0671.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="443" src="http://3.bp.blogspot.com/-wSnqrem4Ilo/UdnSR0b53qI/AAAAAAAADLA/7uxTOCG5FXg/s640/IMG_0671.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ZM0e8o2-N_w/UdnSTinFSiI/AAAAAAAADLw/759wr1TaJI0/s1600/IMG_0685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://2.bp.blogspot.com/-ZM0e8o2-N_w/UdnSTinFSiI/AAAAAAAADLw/759wr1TaJI0/s400/IMG_0685.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-y3faPFXhw8s/UdnSTO2aF_I/AAAAAAAADLo/Q2-pVIFtnDg/s1600/IMG_0684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://2.bp.blogspot.com/-y3faPFXhw8s/UdnSTO2aF_I/AAAAAAAADLo/Q2-pVIFtnDg/s400/IMG_0684.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ONKQVobGQ0Q/UdnST0AyZEI/AAAAAAAADMA/AbICkug0fZs/s1600/IMG_0687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://2.bp.blogspot.com/-ONKQVobGQ0Q/UdnST0AyZEI/AAAAAAAADMA/AbICkug0fZs/s400/IMG_0687.JPG" width="400" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>X-NONE</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="267">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]--><!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin:0in;
mso-para-margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman","serif";}
</style>
<![endif]--><span style="color: #2b2117; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"> </span>Note: I purchased these wines (above photos) from my local wine shop K&L Wine Merchants; </div>
<div class="separator" style="clear: both; text-align: left;">
<span style="color: #2b2117; font-family: "Arial","sans-serif"; font-size: 11.5pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;"><a href="http://www.klwines.com/" target="_blank">http://www.klwines.com </a></span></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
My old journal has a note that I enjoyed the 1998 Chateau Lamartine Malbec very much when I was in Cahors in 2002. My old friend Valerie Aigron, who let me stay at her place in Bordeaux, introduced me to Cahors Malbec, and Maryanne Iff, who invited me to stay at her place in Montauban near Cahors, also provided great hospitality. French people are always nice to me. Merci!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HJK2c-OqDWI/UdnSSevB5PI/AAAAAAAADLI/2wPDdhpAu8E/s1600/IMG_0674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="http://1.bp.blogspot.com/-HJK2c-OqDWI/UdnSSevB5PI/AAAAAAAADLI/2wPDdhpAu8E/s400/IMG_0674.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
The Palate Posthttp://www.blogger.com/profile/08168584370253847195noreply@blogger.com1