Taste Life

Archive for 2010

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A Day with My Favorite Baker: Peter Reinhart

In Cookery Exploits, Local Food Features, Sonoma Culture on March 4, 2010 at 3:08 am

Today was a day I have looked forward to for months: the opportunity to learn and bake with the person who made me fall in love with bread. Being the cookbook collector I am, I own all of Peter’s books. His books intrigue me with the romantic lore and history of bread making while highlighting the artful techniques that truly makes four simple little ingredients flour, salt, water and yeast into an amazing work of culinary art.

My day started with a glorious drive through Sonoma Valley on my way to Ramekins Culinary School in Sonoma.  I mean, could it be any more beautiful out?  No.  The answer is no, at least in my book, um, I mean blog.

Arrived with camera, notebook and pen in hand and walked into the warm lobby of Ramekins and grabbed my note packet.

Breads featured: Crusty Hearth Bread Variations, Vanilla Challah and Chocolate-Cinnamon Babka, followed by three out-of-this-world sweet dough variations a Fruit Filled Czechoslovakia Kolache, Sticky Buns, and Crumb Cake.

Our esteemed Instructor, Master Baker Peter Reinhart.

Tubs of dough we are about to work with are sitting snug in the grey bins–shouting “Let’s do this!”

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Frozen Assets

In Cookery Exploits, Vintage-Kitch on February 25, 2010 at 3:35 am

Seems like a majority of us are faced with the same gastronomic challenge these days, tighter cash flow and the desire to eat better, while shopping more efficiently.

Enter, stage right….. your kitchen freezer. Freezing enables the home chef to extend the life of foods, save money by preparing in bulk, and save time by storing prepared ingredients for future meals.

The idea for this post came to me after reading an article from Mark Bittman, New York Times columnist and author of Food Matters. It struck me that freezing might help me on my money saving quest. So here are a few quick tips that I found to be most helpful:

Vegetables

Blanched vegetables like broccoli and spinach in boiling water.  Then freeze in plastic bags. Blanching stops enzyme reactions and preserves favor, color and texture.

Beans

Cover cooked beans or grains with a layer of water or oil to make an airtight seal. Make sure the container lid is tight or moisture will move into the cold dry air, creating freezer burn.

Nuts

Most nuts, including walnuts and almonds contain unsaturated oils that can go rancid after a few weeks.  Freezer bags make a safe home for up to six months.

Bread

Freeze whole rather than sliced reducing the exposed surface area will prevent the bread from drying out.  Best used within one month.

Fruit Puree

Turn fruits that are about to go bad into applesauce-like purees, then freeze in a zippered bags. Thaw and mix into smoothies, or stir into oatmeal for a sweet nutrient boost.

Tofu

Frozen tofu becomes chewy and spongy, making it ideal for stir fries because it soaks up the sauces.  Drain, slice and wrap in plastic, or simply stick the whole container straight into the freezer.

Soup

Divide soup into single serve containers.  Before you snap on the lids, place a sheet of plastic wrap directly on top of the liquid, so it tightly clings to the surface.  This will keep the soup airtight and frost-free.  Cool down in the fridge first to prevent ice crystals.

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Sunday’s Menu-Savarin Style

In Cookery Exploits, Vintage-Kitch on February 13, 2010 at 11:00 am

Sunday mornings are a favorite of mine, for it is preserved for leisure. This Sunday, happens to be Valentine’s Day so the thought did cross my mind that I might have to step up my culinary game to commemorate the special occasion.

Wanting a breakfast that was both easy and new, I began to get flummoxed when I realized that this endeavor isn’t as simple as I first thought.  I’ve ladled the crêpe batter, I’ve done the soaked french toast overnight casserole, I’ve cracked the eggs to a perfect poach for toast, bugger!  This doesn’t leave me with too many options.

What’s a semi-lazy, yet slightly motivated girl to do?  I could try to tackle the formidable souffle…but that would wipe out the “concept” of easy, at least in my mind anyways.

With that, I decided to consult my circa 1950s Real French Cooking Cookbook by Savarin, this simple yet elegant french classic provided me with just the inspiration I needed. (See I knew it was beneficial to have an overstocked cookbook library <–pardon my digression of blatant rationalization over my excessive cookbook collection)

After browsing through the pages, I came across “the secret of how to make a really good omelette” by Dr. A. Becart of the Academy of Gastronomes. The directions don’t read like your typical recipe instructions, filled with unusual words his method is as sound as it is beautiful:

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Viola: Vignette

In Local Food Features on January 12, 2010 at 5:17 am
“My Grandmother, Viola was the heart and soul of my family. I’ve always known that I wanted to share her love for food with others. I am so thankful to be able to share my Grandmother’s love for food and cooking with you.”
–Jennifer McMurray
Give me a reason to love you, and there are many. A sweet little spot.  Where gourmet meets simplicity. And where the dynamic “mother and daughter” duo’s hospitality makes you feel right at home. That is what Viola Pastry Boutique & Cafe means to me.


During the weekly grind, I occasionally indulge in a “petit plaisir” every so often to lift my spirits before the afternoon rush. Today I was gravitating towards a spot that was only minutes away, and preferably a little “frenchy.”


After finishing up a mid-morning meeting, I passed through an alcove that had an eye-catching pink european-style sign simply stating: Viola Pastry & Cafe. Curious, I gravitated to the window to peek inside. As I peered through the window my eyes were met with the glow of colorful Le Creuset pots adorning a kitchen stove, sparkly girly chandeliers, rustic hard wood tables and chairs with indoor/outdoor bistro seating. Seemed right up my alley, so I decided to step in and give it a try.


As I entered the cafe, I was immediately torn between the exquisite pastries and perfectly foamed lattes pumping out of the kitchen, or the more savory fare of the simple yet elegant lunch menu. I decided to go the latter and I was very happy.

P R O F I L E:

Open: 6+ months
Chef: Jennifer McMurray
Story: Multi-generational Sonoma County family, trained at the St. Helena CIA Institute Pastry.  Worked for Wolfgang Puck Las Vegas and Petaluma’s renowned Della Fattoria.
Libations: Nice local wines by the glass
Hours: Monday-Thursday: 7am – 8pm Friday-Saturday: 7am-9pm, Sundays: 7am-8pm (menus rotate)
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