Gastronomie

I'm going to get SO lambasted for this post

I need your favorite foie gras recipes.

See, I have a whole lobe that is coming out of the freezer this weekend, and I would ideally like to sear it rather than make into a terrine or some such.

I'm a bit intimidated by searing off this precious chunk of fat, but I know to leave it only 2-3 seconds per side. Should I use my Le Creuset enamelled cast iron? It seems that would be the best piece to use, though I'm not certain of that. Thoughts?

Further to that, I want something OTHER than the ubiquitous port/balsamic vinegar reduction. I will likely sauce one piece/person with that tried and true classic, but for the second piece, I'm looking for something a little different, a little exciting.

Thanks, all!

Meme-bership has its privileges

"Free for members, and $25 for guests, this was a really wonderful way to spend the day. "

This was the 5th line of my 23rd post, which--to my dismay--was published just about a year ago. It reminds me that I didn't use to be particularly profilic on this blog because, like many others, I didn't start Gastronomie to be widely-read (heaven knows, if I did, I certainly would have picked a better name and better URL).

As I go through some of those older posts, I see how differently they were written, and I wonder if that's necessarily a good thing. But then I think about all the people who've subbed to the email, who take a couple of minutes out of their day to come here and read what I have to say, and all I can say is "thank you".

You've brought me into your homes and lives, and I want you to know that I appreciate it so much.

So, I guess what I'm saying is that I could never have known a year ago that I would be a member of this amazing food blogosphere, and it has, in fact, been a wonderful way to spend a year.

Thanks to Brett for tagging me with this meme. I've enjoyed answering it, almost as much as I've enjoyed reading other people's responses.

I pass this torch on to:

• David L.
• Amy
• Lenn (who I kinda wanna vote "most likely to blow me off", but I like him and Nena too much)
• Joy (who I don't think DOES memes... do you??)
• And finally, Keiko, who (along with Sam) always asks about my sweet Finn.

Frasca Food & Wine (Boulder, CO)

C & I went to a wedding this past weekend in Colorado; as soon as the plane tickets were purchased, I was on the phone to Frasca, making a reservation for Friday night.

You see, I'd been to Frasca once before, and knew that I had to introduce C to the magic of their kitchen. And, well, yes... I had to be sure that it was everything I remembered.

And so it happened that we arrived at Frasca on Friday night at 8:45 (having changed our clothes in the car after our mad dash from the airport due to a delayed flight) to enjoy one of the finest meals we've had all year.

A couple of glasses of Bisol Prosecco ($12) while we perused the menu hit the spot. We knew we had to order Salumi ($15), a gorgeous assortment of Prosciutto San Daniele (Friuli), Speck (Alto Adige) and Bresaola (Uruguay) served with slender, crispy breadsticks and a faintly sweet horseradish cream. Our only service snafu of the night was the forgotten House-Cured Pickles & Onions ($4), but the salumi were so delicious we didn't even miss them.

My Pick of Harvest Events

I hate it when October rolls around, and I haven't made it to a single Harvest party. So, I thought you all might like a round-up of all the harvest events & parties we're considering.

Many of these events sell out, so I encourage you to make your reservations if you want to attend.

Cline Cellars Harvest Winemaker Dinner
Friday, September 16, 7p - 10pm
$110/person ($90 for Pendulum Club Members)
Call 707.940.4025 for reservations. (Sonoma)

Gundlach-Bundschu 147th Harvest Celebration
Saturday September 17th, all day
$125/per person (includes tasting, gourmet lunch and Carnitas Party dinner)
Call 866.467.9475 for reservations. (Sonoma)

Ridge Winery(Lytton Springs) Zinfandel Release Tasting
Saturday & Sunday, September 17 & 18, 11am-4pm
$15/per person (Free to club members)
Call 707.433.7721 for reservations. (Healdsburg)

Simi Winery Harvest Winemaker's Dinner
Saturday, September 24th, 6:30pm
$125/person ($110 for club members)
Call 707.473.3213 for reservations (Healdsburg)

Clos Pegase Harvest Bacchanal
Saturday, September 24th, 4:30pm
$85/person ($75 for club members) -- includes grape stomp, "Bacchus the Rascal" and dinner
Call 800.366.8583, ext 201 for reservations. (Calistoga)

Miner Family Vineyards Release Celebration
Saturday September 24th, 4pm
Free with RSVP
RSVP to 800.366.9463. (Oakville)

Trentadue Harvest Party & Grape Stomp
Saturday, September 24th, 11am
$35/person
Call 888.332.3032, ext 108 for reservations. (Geyserville)

Technorati Tags: Harvest | Food & Drink | Wine | Wine Country | Sonoma | Napa

Cock-a-Doodle Cafe

The space at 719 Washington Street in Old Oakland has changed hands more than once in the past 18 months (it used to be Toutatis, our favorite Breton creperie, and then it was the Courthouse Grille for a few months). Recently, Cock-a-Doodle Cafe opened their doors there.

We headed over last Saturday with Bogart, who was clearly chomping at the bit for a long walk. They kindly allowed us to carry him onto the back patio, where we enjoyed a really nice breakfast.

C had an omelette with pancetta, chipotle aioli and cheese ($9.50). This was heavenly--one of the best omelettes either of us has had in a long time. Whenever we go to breakfast, he HAS to order a side of pancakes, and in Cock-a-Doodle's case, they were earthy multigrain pancakes. They had a nutty sweetness even without syrup, and were very hearty. I would have enjoyed these but for the syrup, which made them a bit too sweet for my taste. His latte was good enough to rival Caffe 817's.

I had hard-poached eggs on ciabatta with prosciutto, arugula and a sweet onion-mustard vinaigrette ($9.50). This dish was less successful. While the dressing was fabulous, the bread was too chewy to be cut comfortably, and the acidity of the arugula didn't somehow pair well. However, it's a dish that with minimal tweaking would be really wonderful and different.

Other unique items include a Ceviche Eggs Benedict, several different crepes, and Tamarind Mimosas.

Service was attentive, patient and warm, and the space itself is very inviting. The garden patio is really pleasant, particularly if the weather is nice.

Cock-a-Doodle Cafe
719 Washington St
Old Oakland
510.465.5400

Technorati Tags: Food | Food & Drink | Brunch | Oakland

My Tomato Soup Revelation

Oh my God.

I just made homemade Cream of Tomato soup. And I may NEVER buy tomato soup from a store again.

Who knew that Tomato Soup was so freaking easy to make? And who knew it was such a revelation. But holy cow. I'm buying 20 lbs of culled tomatoes this weekend and making several batches of soup to freeze for the winter months.

When Life Gets in the Way of Bloggin

Super-busy this week with many L-A-R-G-E projects going on at work, but I did want to post a quick bite or two for y'all to nosh on while I'm in absentia (see how I work in those cutesy food references?).

1. If you haven't already signed up for The Fatted Calf's newsletter, you seriously need to. Their description of this week's Porchetta had me in stitches and salivating, all at once. Besides, how else will you know how large a cooler to bring to the Farmer's Market?
2. Don't forget that tonight is "Killer Apps" event at Macy's Union Square (in the Cellar, please). It's starts at 6pm, and chef Stephen Gibbs with demo "killer appetizers" and hors d'oeuvres. $25 admission includes wine and food. I think you can still RSVP to 415.393.3724, but I'm guessing it's OK to show up, too (their ad is still up on Chow Magazine's site). Biggles went to the last event, and said it was fun.

   I'm hoping to make it, but may not on accounta what I wrote at the very beginning of this post.

3. Go see this play this weekend (or next, if you're so inclined). I'm going on Saturday, and it looks like it's going to be a gut-buster.
4. This one is a selfish request. I am taking this site to Movable Type (from TypePad).

   If you have any tips, tricks, hints or shortcuts that you've discovered in the process of making such a move yourself (or if you have found some great MT-resource sites), would you kindly please post them in the comments section, or send me an email? I'm quite the neophyte, but really want to add some cool functionality to Gastronomie that I can't make happen in TypePad.

5. Finally, my apologies for the delay in getting out this month's newsletter. Those of you subscribed can expect your copy this weekend. I'm including a bonus recipe for Fesenjan (walnut & pomegranate stew) to thank you for your patience. (The newsletter will be the only way to get this recipe!)

Thanks all! I'll be back on Saturday with our regularly scheduled programming!

Technorati Tags: Food | Movable Type | TypePad | San Francisco

WBW #13... Chocolate & Zucchini & Wine, Oh My!

Is it any surprise that Mlle. Dusoulier would choose chocolate as the theme for her edition of Wine Blogging Wednesday?

Yes, she charged us with selecting a wine that would pair well with an intense chocolate cake. While she provided a recipe, participants were allowed to use their favorite recipe to create a dense, moist and nut-free cake.

Derrick is proving to be a very good person to know (and live a mere 10 blocks from) on WBW. Last month, I used his notes on Dashe as my own personal cheat-sheet. Yesterday, we got to enjoy his foie gras terrine & fig jam for his SFist article and then wrapped the evening with his divine flourless chocolate cake for our wine challenge.

He brought a youthful vintage port (isn't that an oxymoron??), while we provided a '95 Colheita Madeira.

Madeira, for those not in the know, is a style of (often) sweet wine made by essentially cooking the grape must and oxidizing it completely. Only then is the wine fortified with brandy, like port.

This renders Madeira generally impervious... to anything... except maybe a pair of klutzy hands. The wine is already oxidized, so an open bottle will last ages -- longer than it will take you to drink it, I assure you.

A Tribute to My New Orleans

I love New Orleans.

From my first visit there, when I was a mere babe of 6, I understood that New Orleans had a spirit that was inimitable. It was my first Mardi Gras, and I was positively dazzled by the colors, smells and sounds of the carnival. Each float, even to my young eyes, had a distinct personality, capturing the very essence of its Krewe.

I never forgot the taste of those beignets, or the stolen sip of cafe au lait from my uncle's cup. And for 12 years, I waited for my chance to visit again.

When I saw New Orleans again, I was 18 and in college. I couldn't believe how different everything looked from an extra 2 feet off the ground. And, well, I just saw a lot more. Children's eyes have neither the context nor the wisdom to see the things that lurk beneath New Orleans' facade.