DISH Vol2 Issue1

8/13/2019 DISH Vol2 Issue1

1/16

T

Get the dish on all things culinary on the PeninsulaVolume 2I Issue 1IHoliday/Winter 2013


2/162 DISH Winter/Holiday 2013 The San Mateo Daily J

The Dish Peninsula Food

and Dining Guide is a pub-

lication of the San Mateo

Daily Journal.

For information about any

aspect of the publication,

to inform us of a correction.

receive it at your business

or to advertise your food

and dining related busi-ness, please email us at

[email protected] or

call us at 650-344-5200.

Staff:

Sales Manager

Charlotte Andersen

Business Development

Jeff Palter, Charles Gould,

Scott Jacobs, Kris Skarston

and Kevin Smith

Creative Director

Nicola Zeuzem

Office Manager

Teresa Daniels

Publisher

Jerry Lee

Copyright 2013, SMDJ LLC.

Snowflake Sugar Cookies1 1/4 cups sugar 1 Tbsp vanilla extract

1 cup butter 3 cups floue

2 eggs 1 tsp cream

1/4 cup corn syrup 1 dash love

Place sheets of foil on countertop for cooling cookies. Combine sugar and but

a large bowl. Beat at medium speed with electric mixer until well blended. Add

syrup, and vanilla. Beat until well blended and fluffy.

Add f;our gradually to creamed mixture at low speed. Mix until well blended.

Divide dough into 4 quarters. Chill for 20 minutes. Spread 1tbsp of flour on a lar

sheet of wax paper. Place 1/4 of dough on floured paper.

Flatten slightly with hands. Roll dough to 1/4 thickness. Cut with cookie cutte

Transfer to un-greased baking sheet. Place 2 apart. Sprinkle with granulated s

or colored sugar crystals or leave plain to frost when cooled.

Bake one baking sheet at a time at 350F for 5 to 9 minutes depending on size

cookies. Do not over-bake!! Cool 2 minutes on baking sheet. Remove cookies to

to cool completely, then frost if desired.


3/16The San Mateo Daily Journal DISH Winter/Holiday 2

EdibleCenterpiecesDo Double

DutyBy Holly Ramer

Athree-story gingerbread housedecked out with stained-glass candywindow panes and wee icing iciclesdripping from the roof can make for an awe-

inspiring sight on the holiday table. And if

youve got the degree in architecture needed

to pull it off, and you dont mind the taste of

spiced cardboard, have at it.

But there are easier, and tastier, ediblecenterpieces that are just as impressive.

Sure, there are plenty of gorgeous look-

but-dont-eat holiday decorating options

candles, flower arrangements, glass

ornaments piled in a bowl. But why not

cut the cost and elevate the charm with a

centerpiece that does double-duty as art

and appetizer, or decoration and dessert?

It starts the appetite and gets people

hungry and looking forward to the meal, says

Sandra Lee, star of the Food Networks Semi-

Homemade Cooking with Sandra Lee.The second thing thats great about

edible centerpieces is that youre not being

wasteful, she says. It gives you another

reason to put just that extra touch, and it

gives you the permission to spend that extra

time, because its going to be displayed and

also going to be consumed.

Lee often uses cakes as centerpieces.

Her Thanksgiving episode features mini

pumpkin spice cakes with orange glaze

small cakes baked in bundt pans and

dressed up with marzipan leaves. The idea

can be adapted to any holiday, she says.

No need to bake from scratch. Lee says

minor tweaks to cake mixes can make a

big difference. For example, use lemonade

instead of water in a lemon cake mix. Or

add lemon curd to prepared icing.

Also consider buying a plain cake and

adding festive icing, such as a glaze spiked

with raspberries or fresh mint to play off

traditional Christmas colors. And a small

bunch of edible flowers tucked into the

center of a cake adds instant elegance.

You put three of those around the table

and candles everywhere, and youre done.

Youve got dessert for 10, she says. You

dont even have to bake. You just get to take

all the credit and all the glory.

Beverages also can become centerpieces

at holiday parties. Maybe in the entry or

foyer, you take a nice silver platter it

doesnt have to be real silver, it can be one

of the silver colored plastic party platters

you get at the party store and put an

eclectic collection of glasses on there with

different champagne cocktails, Lee says.

They look beautiful on the tray.

Mixing them is as simple as combing

equal parts juice and champagne the

cheaper the better, since the juice will

dominate the flavor anyway. Garnish with

frozen blueberries, cranberries or peaches.

All of those things you dont even have

to skewer or decorate, Lee says. Just pop

them in the glass and they keep the drink

cold. Plus, its beautiful.

Cranberries also star in an edible centerpiece

created by Matthew Mead, a contributing

editor to Country Home magazine. Mead, who

recently published his own magazine, Ho

With Matthew Mead, uses toothpicks to a

cranberries, strawberries and grapes to

cones of various sizes for a decoration

can be served with a cheese course or a

end of the meal.

You can mix vanilla yogurt with a

caramel sauce and some cinnamon, a

makes a great dip for fruit, he says.

Though edible centerpieces can take

time to prepare, Mead says they make se

A lot of these things can be made

things found at the grocery store or i

youd be using as part of your d

party anyway, he says. People lov

see something on the table thats a

different and engaging, and I thin

edible centerpiece is certainly the epi

of engaging.

He suggests using plain white di

plates stacked on small, overtu

stemware to create a tiered display s

that could hold a variety of baked g

from dinner rolls to croissants. Reu

adhesive can be used to secure the pla

Your bread course is now a bea

arrangement, he says.

For children of all ages, he creat

cookie vase comprised of a large

filled with wooden skewers topped

cookies and chocolate truffles. Purch

royal icing is used to adhere round

flower-shaped cookies to a gumdrop, w

is then speared with the skewer. Do

royal icing on the front of the cookies

more decoration.

I like to use a lot of things that an

can get anywhere, he says. People

this kind of thing. Its something th

never seen before, its totally edible an

just fun.



Seafood CevicheSams Chowder HouseExecutive Chef Lewis Rossman

Serves 8-10

Ingredients:1 lb Bay Scallops

1 lb Rock Shrimp

2 cups Lime Juice

cup chopped Cilantro

1 chopped Jalapeno

1 cup Mango, dicedSalt and Pepper to taste

Avocado garnish (optional)

Preparation:Separately briefly blanch the seafood in well salted water

approximately 30 seconds.

Drain and chill.

Combine and toss with the other ingredients and adjust

seasoning.Add avocado on top as a garnish.

Enjoy!

Sams Chowder House offers a casual dining experience,

reminiscent of a New England Style seafood house. Enjoy Clam

Chowder, Sams famous Lobster Roll, Fish and Chips, daily

fresh fish, Maine lobster, an Oyster Bar and more. Private Din-

ing and Lobster Clambakes available. Locations in Half Moon

Bay and Palo Alto. www.samschowderhouse.com



Customers Bay Area wide love our traditional pastry

turnovers and Tamales. Try these next: Bacon Breakfast

featured at San Mateo Bacon & Brew, seasonal pumpkin

apple. Great for a meal or snack & reheat well.

Claudias Pastes & Empanadas

Herbsadd flavor to

your holidaysBy Dean Fosdick

Homegrown herbs are a natural choicefor adding a special flavor to yourholidays everything from giving food

a boost to providing Christmas cheer

when decorating, clearing the air or

personalizing gift-giving.

Stuff some sage and rosemary into the

Thanksgiving turkey. Deck the halls and

stairwells with holly and ivy. Steam up

aromatic clouds of lavender and lemon

verbena. Put a cork on bott les of herbal

vinegars, herbal cooking oils, herbal bath

salts, herbal mustards, butters or teas.

That not only demonstrates the depth of

your culinary creativ ity but it also trims

the price of your presents.

It depends upon whom you talk to,

but herbs are generally defined as any

plant that has a use by humans other

than (providing) food or fiber, said

Scott Aker, unit leader, gardens, with the

U.S. National Arboretum in Washington.

They have medicinal uses, industrial

uses, culinary uses, decorative uses.

Many herbs also have religious and

holiday significance.

Roses, for example, Aker said.

petals once were commonly use

making rosary beads. Its a labo

process.

The Druids of ancient Britain cher

holly for its permanence. The

green of its leaves persist even th

the coldest and darkest days of w

Others valued holly for its deco

aspects while some attached Chr

symbolism to the trees berries

blossoms.

Ivy symbolizes friendship while ros

is called the herb of remembrance.

Legend has it the Virgin Mary

Joseph when fleeing Egypt stopp

the desert under a rosemary bush,

James Blythe, who owns and operat

Golden Owl Herb Farm at Sumerduc

Mary put her blue cloak over the b

dry and the color of its flowers cha

forever from white to blue.

Herbs can be annual, perenni

woody. They have been used to aug

Continued



Furikake PopcornTakahashi Market

This has been a popular treat in Hawaii for years, and its

even sold as a pre-packaged mix under the Hurricane brand

name. But you can make it yourself.

Ingredients:

1 pkg. microwave popcorn, unsalted kind

3 to 4 Tbl. butter (4 Tbl = 1/2 cube butter) or

margarine [note: you may not need to use

butter if the microwave popcorn already

has butter in it]1 1/2 Tbl. Mishima brand nori komi furikake

(Available at Takahashi Market!)

1/4 cup mixed arare (rice cracker)

Preparation:

Prepare microwave popcorn per instructions on package.

Melt the butter on low heat in a saucepan. Pour the melted

butter over the freshly popped (still warm) popcorn, and mix

to coat the popcorn evenly. Sprinkle the furikake over thepopcorn and mix again so the furikake will coat the popcorn

evenly. Mix in the arare and serve. The key to this is using

the melted butter or margarine before you mix in the furikake.

Without the melted butter, the furikake will not cling to the

popcorn, and most of it will fall to the bottom of the serving

container.

Takahashi Market is a family owned & operated market that

started in 1906 . Were known for our complete line of Asianand Hawaiian foods. Try Sachis Take-Out Hawaiian-style plate

lunches: Loco Moco, Kalua Pork, Bacon/Spam Musubi, Chili

and Rice



flavors, add aromas and provide colors

since the days of the Egyptian pharaohs,

yet they seem to have fallen from favor

in this country at least until recently.

People now can go into the supermarket

and buy whole plants that are packaged,

said Aker. A few years ago, it was just

dried herbs. Beyond parsley, you couldnt

find anything fresh. Families are cooking

healthier.

People also are growing more things

outdoors despite the longtime trend

toward urbanization, he said. We have

smaller and smaller lots, but thats great

for herbs. You can grow them in small

areas.

Herbs are easy to grow as long as they

get plenty of sun at least six hours

a day and sit in well-drained soil.

Fertilize sparingly, especially on fast-

growing, leafy cultivars. Some herbs,

like anise, caraway, dill and cumin, grow

better when planted from seed. Others,

like tarragon, mint, thyme and rosemary,

prefer being transplanted from pots or

cuttings.

Many herbs are winter hardy and will

continue growing after weathering a few

hard frosts. That includes oregano, sage

and rosemary, among others. That trait

also makes them strong candidates for

holiday use.

Some, like basil, sweet bay and scented

geraniums, require attention if they areto be of any use during the cold months.

You can dry them or freeze them for later.

Tie the plants into compact bundles and

hang them upside down. Or grind some

of the culinary varieties into a coarse

powder for use in shakers by the stove.

Think thyme, rosemary, mint, oregano

and sage, among others.

You also can bring some potted

herbs inside to winter over. Monitor

temperatures, however, when making

them over into houseplants.There are two key words here: cool

and bright, Aker said. If you have an

unheated sunroom, thats perfect. Most

herbs like full sun but cool nights. They

also want to be a little dry bet

waterings

If you decide to keep your hardier

outside, then cover them wheneve

weather is forecast. Drape them be

some plastic, a fabric ground clo

yesterdays newspaper. Mulching

help your perennials survive winter

Fashion some of your plants into

kitchen gardens, which make pogifts, Blythe said.

Thats a combination of potted

and cooking herbs. People put

on windowsills and use them th

winter, he said. With enough

sun you can grow warm weather

well into the New Year. Basil. Marj

Rosemary. Most of the mints do w

windowsills.

Culinary herbs, whether used fre

dry, are considered supplements r

than staples. Either way, they injectzest into your cuisine.

Herbsfrom pg 7



Brown sugarand spicegive turkey asweet heat

For this combination of sweet andheat, we reached for a bunch of

spice cabinet and baking shelf

staples.

We start with a base of brown sugar

(light or dark, it doesnt matter). We then

tame that sweet jolt with smoked paprika,

chili powder, onion powder, cayenne,

garlic powder, salt, pepper and thyme.

That mixture gets rubs all over the turkey,

inside and out, over and under the skin.

The result is as described a sweet and

spicy flavor that permeates the meat andpairs so well with the rest of the meal.

Start to finish: 2 1/2 to 3 hours

Makes a 12- to 14-pound turkeywith gravy

2 large yellow onions, quartered2 large carrots, cut into pieces

1 cup packed brown sugar

1 tablespoon smoked paprika1 tablespoon chili powder

1 tablespoon onion powder1 teaspoon cayenne pepper

1 teaspoon garlic powder

Salt and ground black pepper

2 teaspoons dried thyme3 tablespoons olive or vegetable

12- to 14-pound turkey

1/2 cup white wine2 cups reduced-sodium chicken

broth

3 tablespoons all-purpose flourHeat the oven to 350 F. Arrang

rack in a large roasting pan. Sca



Thaiger Thai Kitchen

the onion and carrot chunks beneaththe rack.

Using a food processor, a spice

grinder or a mortar and pestle, grindtogether the brown sugar, smoked

paprika, chili powder, onion powder,

cayenne pepper, garlic powder, 1teaspoon black pepper, 2 teaspoons

salt, and the dried thyme.Rub the olive or vegetable oil all over

the surface of the turkey, then rub the

sugar-spice mixture all over the turkey.

Be sure to rub some under the skin aswell as inside the cavity.

Arrange the turkey on the rackin the roasting pan. Roast for 2

to 2 1/2 hours, or until the breast

reaches 160 F and the thickestpart of the thigh reaches 170 F.

If the turkey begins to darken too

much, cover it with foil.Transfer the turkey to a serving

platter, wrap with a layer of foil,

then a couple layers of kitchentowels to keep warm.

Remove the rack from the roasting

pan. Discard the onions and carrots.Place the roasting pan on the

stovetop over medium heat andbring the juices to a simmer.

Add the white wine and scrape up

any browned bits in the pan.

In a small bowl, whisk togethethe chicken broth and the flour.

into the pan, whisking continuou

Simmer for 5 minutes, while ctinuing to stir. Strain the gravy

season with salt and pepper. Swith the turkey.

Nutrition information per serving (ass

20 servings) (values are rounded to th

nearest whole number): 380 calories;

calories from fat (41 percent of total ca

ries); 17 g fat (5 g saturated; 0 g trans

125 mg cholesterol; 11 g carbohydrate;protein; 0 g fiber; 270 mg sodium.

Thai Street Fare Party Trays & To GoJananya of Damnoen Saduak town of the Floating Mar-

ket creates aromatic curries and stir fry with fresh Thai

herbs and spices.



Butternut Squash SoupKingston CafeRecipe serves 8.

Ingredients

2-3 butternut squash, depending on size,

washed and cut in half lengthwise and remove seeds

1 medium size yellow onion, diced in 1/2 inch pieces

1/2 cup butter (may substitute extra virgin olive oil)

8 cups of chicken stock (may substitute vegetable stock)

1/2 tablespoon medium grind black pepper

1/2 tablespoon dried sage1/2 tablespoon ground nutmeg

Preparation:

Preheat oven to 350. Brush butternut squash with a little

extra virgin olive oil and bake on a lined cookie sheet for

approximately 1 hour, or until very tender. Allow the squash

to cool before removing the skins and set aside. In a large

saucepan saute onion in butter or olive oil until translucent,

about 7 minutes. Add the squash to the sauteed onions, along

with the chicken stock and let simmer for 10 minutes. With

a hand held mixer, puree the soup until smooth. If you dont

have a hand held mixer, you can use a food processor or even

a blender. Add the black pepper, sage and nutmeg and serve

when ready. As with most soups or sauces, this soup will taste

even better the next day after the flavors have been allowed to

really blend.

Come visit us in San Mateos North Shoreview neighborhood

when youre headed to CuriOdyssey, Coyote Point Marina or

Poplar Creek Golf Course. Kingston Caf provides a comfort-

able place for the neighborhood to eat, relax & socialize.



Fried appetizerthats still healthyBy Sara Moulton

This dish is my idea of a one-size-fits-all appetizer

for the looming holidays, whether were talkingabout Hanukkah, Thanksgiving or Christmas.Its particularly apt for Hanukkah because the eggplantis fried in oil and oil is one of the holidays centralsymbols. The good news is that the eggplant is pan-fried not deep-fried and vegetarian, so its stillreasonably healthy. Heck, if you built a bigger version,you could even turn it into a vegetarian entree.

Buying fresh eggplants is key. Whatever its size andthey range from thin Asian strains to big and bulbous Italian-Americans an eggplant should have a very shiny skin

and be firm and smooth to the touch. Also, its best to cookit as soon as possible after you buy it. Eggplants dont likethe refrigerator; they tend to deteriorate quickly in the cold.I did salt my eggplant here, but more for flavor than

any other reason. I definitely didnt want to extendthe prep time by salting and letting it sit for hours;were already spending a lot of time in the kitchencooking for the holidays. I chose small eggplants forthis recipe, mainly because I wanted one-bite tastes,but also because the skin on the smaller eggplantsusually is more tender. But if all you can find is the

larger guys, just slice them into rounds, then cut therounds into quarters.The eggplants blandness makes it a terrific host for

spices. I went Middle Eastern here, with cumin, smokedpaprika and cayenne. But youre welcome to roll insteadwith a curry or Cajun mix, or with chopped dried herbs.However you spice it, the recipes yogurt-cucumbersauce, which consists of exactly three ingredients andrequires only 5 minutes to prep, provides a lovely coolingcounterpoint.One note about the breading procedure: its important

to knock off the excess flour, let the excess eggmixture drip off, and to tap off the extra breadcrumbs.If you dont, youll end up with an over-breaded slice ofeggplant and too few crumbs. Breading the eggplantkeeps it from absorbing too much oil. The end result iswonderfully creamy. My husband, no fan of eggplant,scarfed up these tasty little bites with no complaint.

Fried Spiced Eggplant

With Cucumber-Garlic SauceStart to finish: 40 minutes (20 minutes active)

Servings: 6

1 small eggplant (1/2 pound and about 2 inches widcut crosswise into 1/3-inch-thick slices

Kosher salt2 tablespoons all-purpose flour1 teaspoon ground cumin

1 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne (to taste)1 large egg

1 tablespoon water

1 cup panko breadcrumbs2 1/2 tablespoons extra-virgin olive oil, divided

2-inch piece seedless cucumber1/2 cup fat-free plain Greek yogurt

1 small clove garlic, mincedChopped fresh parsley, to garnish

Heat the oven to 350 F. Sprinkle the eggplant slice

lightly on both sides with salt. Transfer to a large

colander, then set in the sink and let drain for 15minutes.

Meanwhile, in a medium bowl combine the flour,

cumin, paprika and cayenne. In a second bowl,whisk the egg and water. In a third bowl, place the

breadcrumbs.

Pat the eggplant slices dry. One at a time, dip each sfirst in the flour, shaking off the excess, then the egg, le

the excess liquid drip off, then the breadcrumbs, knock

off the excess crumbs (they will clump).In a large skillet over high, heat 1 1/2 tablespoons

of the oil. Add the eggplant slices, reduce the heat t

medium and cook until golden, about 2 minutes. Flithe slices, add the remaining tablespoon of olive oil

cook until golden on the second side, about 2 minutTransfer the slices to a sheet pan. Bake on the oven

middle shelf until the slices are tender (a knife will gthrough them easily), about 15 minutes.

While the eggplant is baking, grate the cucumber

the coarse side of a grater. In a small bowl, combine

grated cucumber with the yogurt, garlic and a bit of To serve, transfer the eggplant slices to a platter a

top each with a generous spoonful of the yogurt sau

Sprinkle with parsley.



+

Poachedeggs

good choice for any mealBy J.M. Hirsch

The beauty of poached eggs is theirversatility. Depending on what you

pair them with, they can be breakfast,

lunch or even dinner.

So for this quick and easy weekday meal, I

serve them with a bed of arugula, a scoop of

ricotta cheese one of the most overlooked

cheeses in the dairy case (its good for more

than just lasagna and stuffed shells!) and

a bit of buttered multigrain toast. Its simple.

Its filling. And it could be breakfast, lunch or

dinner.

Want it to be a bit more robust? Just aboutany cooked and cooled vegetables could be

added to the arugula. Leftover roasted winter

vegetables, such as butternut squash or

carrots, would be great.

POACHED EGGS OVER RICOTTA

Start to finish: 20 minutes

Servings: 4

4 cups arugula

2 cups ricotta cheese

Zest of 1 lemon

Kosher salt and ground black pepper, to taste

1 tablespoon white or cider vinegar

4 large eggsTruffle oil

Minced fresh chives

4 thick slices multigrain bread, toasted

and buttered

Divide the arugula between 4 serving bowls.

In a medium bowl, mix together the ricotta

and lemon zest. Season with salt and black

pepper. Divide between the serving bowls,

spooning it over the arugula. Set aside.

Bring a large saucepan of water to a low

simmer. Add the vinegar.

Crack each egg into a small glass. One at atime, gently and slowly pour each egg into the

simmering water, bringing the lip of the glass

right down to the water so that the egg slides

in. Depending on the size of your pan, you

may need to cook them in 2 batches.

Cook for 4 minutes, then use a slotted s

to lift each egg out (letting excess wate

away). Nestle one egg into the ricotta in

serving bowl.

Season the eggs with salt and pepper, th

drizzle with truffle oil and sprinkle with

chives. Serve immediately with the toas

550 calories; 290 calories from fat (53

percent of total calories); 32 g fat (15

g saturated; 0 g trans fats); 260 mg

cholesterol; 37 g carbohydrate; 7 g fibe

sugar; 29 g protein; 730 mg sodium.



By Sarah DiLorenzo

Angela Swartz/Daily Journal

The wine worlds best-known party isbeginning the ritual uncorking ofBeaujolais Nouveau every November. Thats

both a curse and a blessing for the famed

French region and its lesser-known yet finer

wines.

Beaujolais Nouveau is easy to drink,

but everything a fine wine is not: young,

poor in tannins and not suited to storage.

Its partially because new wines could

never hope to stir the imagination the

way that the great wines of Bordeauxor Champagne do that the makers of

Beaujolais Nouveau resorted to what has

become a hugely successful marketing

campaign.

Its an operation to bring value

to a wine that is not part of the

mythology of French wines, said Serge

Michels, vice president of Proteines, anagribusiness consultancy.

And so, as they do every year, bars and

wine shops the world over uncorked the

first bottles of the 2013 Beaujolais Nouveau

at midnight on Wednesday. What started as

the very first chance to taste a given years

wine in Paris years ago has led to parties

as far away as Japan and the United States.

The party has started, said Bernard Rogue-

Bouge as the new wine flowed from a barrel

in his Au Petit Chavignol Restaurant in Paris.

Cheers! To the Beaujolais!Speed is part of its mystique. Beaujolais

Nouveau is typically flown to its customers,

while other wines travel by ship.

Wineries that make Beaujolais Nouveau

export a

larger proportion

of their wine than any other

producer in France, sending abou

percent of their harvest abroad every

The biggest market is Japan, which

nearly 9 million bottles of it last yea

which also typically has the privile

uncorking their bottles before an

else. The U.S. downed more than 2 m

bottles in 2012.

The campaign has been so successfu

growers of finer wines in Beaujolais

north of the eastern French city of

wondering if theyve created a mo

that is obscuring everything else the

Beaujolais nouveau wines make up

Beaujolais vineyardsaim to be more than Nouveau

Continued o



a third of the wine produced in the region

each year.

Beaujolais represents only 0.3 percent of

the land under cultivation for wine ... and

yet its one of the most well-known wines

in the entire world, said Jean Bourjade of

the professional association of Beaujolais

growers, Inter Beaujolais. (Thats) thanks

to Beaujolais Nouveau. No one regrets that.

But its the tree that hides the forest,

he lamented.

Beaujolais Nouveau is the best known of

a series of vins de primeur wines that

have a short fermentation period and are

generally fruity and easy to drink but have

a short shelf life. By French government

decree, they cannot be sold before the

third Thursday in November.

But the rise of wines from the Southern

Hemisphere has taken away a bit of that

novelty, since harvests there are earlier

in the year and they can claim the title of

first-to-market in any given year. Plus the

traditional flurry around the wines has led

to some excesses, Bourjade admits.

Everyone wanted it, so certainly at some

point it was 20 or 30 years ago we

made too much. And its true at that time,

there were problems of quality, he said.

But Bourjade said winegrowers have since

reorganized and recommitted to quality, and

they now produce less than half the nouveau

wine they did at the peak in the 1990s.

Still, the wine has at best a mediocre

reputation in France, where it is notorious

for delivering vicious hangovers and

considered the stuff of student parties, not

fancy soirees.

Bourjade said winegrowers are trying to

turn that reputation around and are

trying to work their marketing magic on

the regions higher-end vineyards that

make non-nouveau, cru wines.

Sheri Morano, a master of wine who

works with wine experts Chai Consulting,

suggested the task may be accomplished if

they can educate drinkers that they dont

need to drink fine Beaujolais right away.

The cru Beaujolais can last if they

last in your cellar, she said. Theyre so

good and yummy. I have trouble keeping

them around!

Kingston Cafe

Beaujolaisfrom pg 14



Roasted Baby Carrotswith Chile, Mint and Orange Glaze

Bon Apptit

Carrots probably dont leap to mind when you think of

spicy and exotic. We ourselves never really think

of carrots as anything special at all.

But this recipe for Roasted Baby Carrots with Chile, Mint

and Orange Glaze transforms these humble little veggies

into something really exciting.

The crushed red pepper especially kicks these carrots

into high gear, giving them an intense heat thats really

surprising and really delicious. Roasting the carrots brings

out their sweetness, which is a great balance for the spice.

The orange glaze and zest, along with the mint, round out all

the flavors in a great way.Its like your carrots took a vacation and came back a little

more tan, a little wilder and lot more fun.

May we all be so lucky

Vault 164, located in the heart of downtown San Mate

features contemporary American cuisine in an upscale

and hip atmosphere. Our bar is a great place to meet

friends, watch a game, features classic and new cock-

tails,large selection of beers on tap, and over 20 wines

by the glass. The Vault Private Dining Room is the perfe

place for corporate events, private parties and can sea

up to 60 guests. The room has its own private bar and

comes equipped with a full Audio-Video system.

Vault 164

Continued on pg 16


16/16

INGREDIENTS

1/4 cup fresh orange juice

2 tablespoons olive oil, divided

1 tablespoon unseasoned rice vinegar

1/2 teaspoon dried crushed red pepper

1/2 teaspoon salt

4 bunches baby carrots (about 32), trimmed, peeled

2 tablespoons thinly sliced fresh mint

1 1/2 teaspoons finely grated orange peel

PREPARATION

Preheat oven to 375F. Whisk juice, 1 tablespoon

and vinegar in small bowl to blend; set aside.

Stir remaining 1 tablespoon oil, crushed red pepp

and salt in medium bowl. Add carrots and toss to co

Scrape carrot mixture onto large rimmed baking

sheet. Arrange carrots in single layer.

Roast carrots until almost tender, stirring occasion

about 15 minutes (depending on size). Add juice

mixture and toss to blend. Roast until juices are

reduced to glaze and coat carrots, stirring

occasionally, about 10 minutes longer.

Season to taste with more salt, if

desired. Transfer carrots to large b

add mint and orange peel and tos

blend. Transfer to serving bowl.

Bon Apptit

DISH Vol2 Issue1

Documents

Transcript of DISH Vol2 Issue1