holiday traditions at filoli

I had a lovely evening at Filoli last night.  Friday, November 25th was the Premier Access Shopping Evening featuring an amazing holiday boutique with piano melodies, wine and hors d’oeuvres. This beautiful estate located in Woodside, hosts a variety of events throughout the year, but the Holiday Traditions events are certainly part of the most anticipated. Check the Filoli website for a list of all events, prices, and availability.

Located 30 miles south of San Francisco, Filoli is a historic site of the National Trust for Historic Preservation and one of the finest remaining country estates of the early 20th century.

Filoli was built for Mr. and Mrs. William Bowers Bourn, prominent San Franciscans whose chief source of wealth was the Empire Mine, a hard-rock gold mine in Grass Valley, California. Mr. Bourn was also owner and president of the Spring Valley Water Company whose property comprised Crystal Springs Lake and the surrounding lands, areas that are now part of the San Francisco Water Department. He selected the southern end of Crystal Springs Lake as the site for his estate. 

The estate was purchased in 1937 by Mr. and Mrs. William P. Roth, who owned the Matson Navigation Company. Under the Roths' supervision the property was maintained and the formal garden gained worldwide recognition. Mrs. Roth made Filoli her home until 1975 when she donated 125 acres, which included the House and formal garden, to the National Trust for Historic
Preservation for the enjoyment and inspiration of future generations. The remaining acreage was given to Filoli Center.  Happy Holidays!

six steps to perfect roast turkey

I saw this blog post on Foodista by Leah Rodrigues and thought it was worth sharing.  Enjoy a great Thanksgiving dinner!

1. Brine your Turkey: By process of osmosis, the brine will flavor the bird as well as keep it moist. 
2. Flavor the Bird: Make sure to adequately salt and pepper the turkey and fill the cavity with aromatic vegetables, herbs, and lemons.
3. Keep the Turkey Dry: Don't forget to pat down the turkey before putting it in the oven. The excess moisture will prevent the skin from getting crisp. (This does not include fat).
4. Use a Thermometer: A thermometer is the best way to check for doneness. It should register 165 degrees F in the thickest part of the bird.
5. Start the Oven High and then Lower the Temperature: Start the turkey at 425 degrees F to help crisp the skin for 20 minutes and then lower to 350 degrees F until cooked through.
6. Let the Turkey Rest: I know you'll be hungry but letting the turkey rest lets the juices redistribute so that it will be moist and flavorful.

2215 manzanita drive, oakland, ca.

If you are looking for a great value in a home plus excellent location, beautiful views, curb appeal and loads of space, 2215 Manzanita Drive is the home for you.  Offered at only $799,000 and located in the serene Montclair hills, this gorgeous home has it all. With 5 bedrooms and 3 baths, this hilltop contemporary  features level  front and back yards, wonderful flowing floor plan, huge master suite, solarium and SF Bay and Diablo vistas all steps from Hills swim club.  Live the life you deserve!  Call FRITZ, (520.813.7489) at Pacific Union International for all the details and make an appointment to see this home in person.

the old clam house

People who read my blog and make note of my favorite restaurant list have probably noticed:   I love places that hail from the past and have stood the test of time, retaining original signage, menu items, decor (although clean and maintained), charm and character. Well, add another spot to my list, The Old Clam House on Bayshore and Oakdale in SF.  This corner restaurant opened when Abraham Lincoln became president and the Gold Rush was just getting started.  It survived the earthquake and has been an old time watering hole ever since.  It has new owners and has been gently refreshed--keeping that original sign and tin ceiling while doing some Italian/American cuisine classics new justice. Pictured are the escargot and the the crab linguine Alfredo. Definitely worth a visit.

las vegas, august 2011

My dear friend Brendan had a great birthday in Las Vegas last weekend.  I wanted to write a brief shout out to the places/businesses that made it so special.  1st, the hotel, Vdara at the City Center was amazing.  Modern, with clean lines and off the hook beds and pillows, (you can buy their beds--call ) and super customer service.  2nd, Brendan's birthday dinner at Mastro's, in the Crystal Shopping Center.  Don't let the shopping center scene throw you--this is world class shopping and dining, with a tram/shuttle from the hotel and a table in Mastro's tree house.  The service and the amazing food, which included a 22 oz. bone-in rib eye, could not be topped.!!   Oh yes, it could--the decadent chocolate cake delivered by Leopold's of Las Vegas was flawless, and I am not a chocolate fan--but  I consider this the best cake I have every eaten!!  Happy birthday Brendan, well done!  (XXX)

chilled orzo pasta salad recipe

If you get Bon Appetit magazine, you probably know, that like alot of companies--it has gone through a re-make.  There is a new editor who comes from GQ and that means, of course, that the style and content has been revamped.  Content is interesting, with more and simple classic recipes, re-hauled, that can be executed at home, and alot of comments on what is in and what is out that will give you a retro chuckle.  One of the new issues suggested that we needed a fresh version of chilled pasta salad. What? The classic challenged? No worries, you can have the perfect chilled pasta, just  forget the butterfly pasta and go directly to orzo (melon seed pasta). This is the new designer pasta.  Here is my latest recipe:  serves two.

6 oz. orzo pasta, cooked in salted water, 5-51/2 minutes, drained and chilled.
olive oil
dry oregano
lemon juice
minced garlic
dash vinegar
chopped roasted yellow pepper
capers/vinegar
salt
pepper
crumbled feta cheese

Mix together 1/4 cup olive oil, dash oregano, juice of one lemon, 1/2 tsp. minced garlic, 1/4 cup chopped roasted yellow bell pepper, 2 tsp small capers, 1 tsp white vinegar, 1 tsp salt, 1/2 tsp pepper.  Toss with chilled pasta and 3 TBL of feta cheese.  Check for more salt and pepper to taste. Chill, then serve.

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recipe for yeast waffles

I  read a recipe recently that called for yeast to be added to the pancake or waffle batter.  It intrigued me because I was frustrated that my pancakes/waffles weren't getting the rise I wanted and my waffles in particular were not as moist and fluffy on the inside as I would like.  There are several types of recipes out there, some as complicated as making a starter, etc.--and days or weeks later you might have breakfast. I couldn't wait that long, so I made up my own recipe using my favorite pancake/waffle mix and the results were exactly what I wanted--golden brown exterior and a light and airy interior. I also recommend the Cuisinart Belgian Waffle Maker.  The color and temperature settings and the built in timer makes sure the waffles cook perfectly and evenly every time.

Make this recipe the night before so the batter is nice and spongy in the morning. 

2 cups Krusteaz  Buttermilk Complete Pancake Mix  (Safeway has this, and it is a good one because it has both whole wheat and white flour).
1 packet (1/4oz) dry natural yeast
1/4 cup warm milk  (120 degrees)
1 to 1 1/4 cup water
2 TBL  vegetable oil
pinch salt

Warm milk in the microwave or small saucepan--do not over heat, it will kill the yeast.  Stir in the yeast and set aside. Let stand about 10 minutes.
In a large mixing bowl, mix the pancake mix, water and oil--do not over mix.  Stir in yeast mixture and add extra water if necessary. Cover and chill overnight.  Pour onto preheated waffle maker and cook to desired color.  Makes 8, 4 inch Belgian waffles.

new york city in august

New York City in August has its advantages. True, it is hot and humid--clothes are sticky and forget your hair, but the lines are short, there are seats at the outdoor cafes and as always there never ceases to be a new discovery or a delicious dish around every corner. This past weekend was Tom Bogue's birthday and we were lucky enough to be guests at Mike Perricone's beautiful West Village apartment.
The trip can really be sized up by the amazing food experience. Let me give you a run-down:

At Gusto, 60 Greenwich Ave., the outdoor seating was heaven at 10:00pm --the scorching day is worth the balmy night. Standouts include Mike's favorite deep-fried artichokes hearts and a salad of fava beans, escarole, pecorino, mint and basil and a cooling late evening breeze.  Saturday lunch was wonderful at Keith McNally's Morandi, 211 Waverly Pl., a great people watching place with amazing rustic breads and Italian classics. Favorites here included a pesto based minestrone soup and a salad of prawns and grapefruit with a mustard vinaigrette.  We followed this up later with thin cracker crust pizza campagnola topped with burrata, parma ham and arugula at Olio, 3 Greenwich Ave. I had the most delicious creamy Italian dressing to dip it in.

Sunday brunch at BG's was nothing short of spectacular. With the exception of the company of Mike, George and Mirium, there is really nothing that can top the elegant room and service--favorite dishes like the seared sea scallop appetizer and the Gotham salad are not to be missed.  An evening walk to the East village and down a few steps into the Taj Cafe, 310 E 6th St., where a 4 course Indian dinner is only $10.00! (with music).

On Monday, Mike and I walked to the pier, stopping on the way at Murray's Cheese Shop, 254 Bleeker St., for a bit of brie and salami to nibble on. I bought a jar of fig jam, one of my favorite go to staples, but not always easy to find.

That evening, (Tom's birthday) Tom and I went for drinks at the St. Regis Hotel, the King Cole Bar. This bar is not for the faint of heart in the price tag department, but for one drink, the experience is worth it in this iconic space backdropped by the 1906 "Old King Cole" Maxfield Parrish mural. And there were many familiar faces in the bar including 60 Minutes' Steve Kroft.  Next we headed down to Hell's Kitchen to meet up with Tom’s friends, Ken and BJ Beasley at there favorite neighborhood hangout, Tout Va Bien, 311 W 51st. This charming French bistro is filled with, what else? French people, assuring us of delicious food. Start with the fresh rillettes of pork with french bread and gherkins, escargot baked with butter, garlic and Pernod and an onion soup to swoon over and you really don't need much more except some champagne to wash it all down. We headed down the street to Pier 9, 802 9th St., a gleaming modern space with a fresh eclectic seafood menu that had a couple of BJ and Ken's favorites, grilled big eye tuna with green curry, a Chicago style lobster hot dog and for dessert we shared a divine sundae with chocolate covered pretzels, tapioca pudding and caramel sauce. It didn't stop there--I had an amazing mushroom/Swissburger in the airport at Bobby Van's Steakhouse. I took half on the plane for later and it was even good cold.