Last week here in the Bay Area, it was pouring down rain and everyone needed coats & rain boots.
This week the sun is shining rather fiercely and giving us a preview of what summer will be like. The most important thing you can do while rolling with the ever changing weather is take the necessary precautions so that you can stay healthy and enjoy the sun!
*Stay Hydrated. I hear you saying you drink a lot of water but when the weather changes like this it's a good idea to drink more. Sweat, drink water, repeat.
*Eat well. Hydrating foods will carry you a long way: cucumbers, strawberries, watermelon and potatoes are just a few of the foods that help hydrate. Feeling a bit dry? A glass of water & a few fresh berries will help set you to rights again. Want more food that hydrate? Shape Magazine's go you covered.
*Sunscreen. It smells funny. It gets in your mouth when it sweats off. I personally hate the stuff, but am forced to wear it because I burn easily. The only sunscreen I have ever used and liked has been Alba Botanica. Since they make an unscented one, it doesn't bother my allergies and it protects my face.
*Dress weather savvy. Here in the Bay Area one usually needs to have at least a sweater handy in case of micro climate. That doesn't mean you have to wear it though! Wearing too many clothes in warm weather can lead to dehydration or worse, so be smart and safe.
There are an amazing amount of fun things to do this weekend, so have fun, stay loose and enjoy the sun!
Urban Stitch Tonight! Drinks, food and fashion for a low price!
Art Murmur Oakland has a plethora of talented Artists showcased every First Friday
Passport to the East Bay Check out the East Bay's hottest wineries this Saturday!
Showing posts with label fruits. Show all posts
Showing posts with label fruits. Show all posts
Friday, April 1, 2011
Tuesday, February 1, 2011
Congac Tasting with Liquor.com and Cafe Des Amis
Sascha and I were lucky enough to attend last night's tasting hosted by Liquor.com. We started off with French 75's, had a little foie & cognac mousse, noshed on duck prosciutto, enjoyed sidecars and....well, I just guess you had to be there! Here is a guest post from Sascha on this fantastic event!
Nothing touches complexity and perfection in a glass like cognac.A well aged and well made cognac is complex, deep and thought provoking. It evolves over time in the glass and produces maximum enjoyment to the drinker who ultimately shows off their good taste by simply sipping the beverage. Last night’s event at Cafe Des Amis proved this to be true.
10 different cognacs from three producers with appetizers Remy Martin, Pierre Ferrand and Courvoisier brought samples and talked up their products as guests mingled, my girlfriend took pictures and trays of appetizers and cocktails were passed around.
Now we’ll break down the tasting notes:
From Remy: The Louis XIII – starts off with golden orange hues and a nose that begins with spice but under a refined character of cognac. Then the first sip is liquid honey, heating the tongue slightly. Floral notes are detected. A second sip reveals honeysuckle, peach-like flavors and vanilla from French oak.The third and final sip reveals more pronounced oak and caramel flavors with a nice, long finish.
*1738 – A more medium bodied offering with significant oak and caramel on the palate.
*1989 – A charming offering from Remy with more floral notes. Smooth and long finish, the heat blends into a nice bit of spice.
*Remy XO – The Standard nightcap for many. Full flavored with just enough weight in the mouth to accompany the evening pipe or last cigar of the day, or finish out a nice meal. The balance of this cognac is astounding at the price point.
Next up: Pierre Ferrand offerings
Pierre Ferrand is 1er Cru Grand Champagne and are an exceptional offering. Four blends tried.
*The 10 year – a well rounded offering with nuances of oak and floral notes that developed into spices over the course of the glass. Slight heat from the alcohol marries with refined smoothness for a unique taste.
*The 20 year – A little more rustic as though the cognac blend needed something. Yet it was spicy, nutmeg or clove complimented the finish.
*The 30 year – A more mature blend with heavier notes of vanilla and terroir. Particular impressions included limestone and chalk, to speak of the land in which the grapes were harvested. A smooth finish and medium to full mouthfeel end this blend well.
*The 45 year – an exceptional offering with much more pronounced chalk and limestone though the French oak shines through with ease. Burnt Orange scents tickle the nose and palate. A pleasing, long lasting finish.
Lastly, we come to Courvoisier:
*XO – not nearly as refined as the Remy XO but more rustic. Dirt and land come across form this blend.
*12 year – A good bargain cognac with less refined heat and a sharp bite at the end.
*21 year – Candied fruits stand out amongst the developing flavors of this blend. I’d buy a bottle and let it rest, honestly
So there you have it! This was a wonderful event and I am so happy I had the chance to try these cognacs and really get an opportunity to learn more and compare. Afterwards we had burgers at Roam and I have got to say, the burgers were good enough to follow up such gorgeous tastes!
all photos courtesy S.M. Raven
Nothing touches complexity and perfection in a glass like cognac.A well aged and well made cognac is complex, deep and thought provoking. It evolves over time in the glass and produces maximum enjoyment to the drinker who ultimately shows off their good taste by simply sipping the beverage. Last night’s event at Cafe Des Amis proved this to be true.
10 different cognacs from three producers with appetizers Remy Martin, Pierre Ferrand and Courvoisier brought samples and talked up their products as guests mingled, my girlfriend took pictures and trays of appetizers and cocktails were passed around.
Now we’ll break down the tasting notes:
From Remy: The Louis XIII – starts off with golden orange hues and a nose that begins with spice but under a refined character of cognac. Then the first sip is liquid honey, heating the tongue slightly. Floral notes are detected. A second sip reveals honeysuckle, peach-like flavors and vanilla from French oak.The third and final sip reveals more pronounced oak and caramel flavors with a nice, long finish.
*1738 – A more medium bodied offering with significant oak and caramel on the palate.
*1989 – A charming offering from Remy with more floral notes. Smooth and long finish, the heat blends into a nice bit of spice.
*Remy XO – The Standard nightcap for many. Full flavored with just enough weight in the mouth to accompany the evening pipe or last cigar of the day, or finish out a nice meal. The balance of this cognac is astounding at the price point.
Next up: Pierre Ferrand offerings
Pierre Ferrand is 1er Cru Grand Champagne and are an exceptional offering. Four blends tried.
*The 10 year – a well rounded offering with nuances of oak and floral notes that developed into spices over the course of the glass. Slight heat from the alcohol marries with refined smoothness for a unique taste.
*The 20 year – A little more rustic as though the cognac blend needed something. Yet it was spicy, nutmeg or clove complimented the finish.
*The 30 year – A more mature blend with heavier notes of vanilla and terroir. Particular impressions included limestone and chalk, to speak of the land in which the grapes were harvested. A smooth finish and medium to full mouthfeel end this blend well.
*The 45 year – an exceptional offering with much more pronounced chalk and limestone though the French oak shines through with ease. Burnt Orange scents tickle the nose and palate. A pleasing, long lasting finish.
Lastly, we come to Courvoisier:
*XO – not nearly as refined as the Remy XO but more rustic. Dirt and land come across form this blend.
*12 year – A good bargain cognac with less refined heat and a sharp bite at the end.
*21 year – Candied fruits stand out amongst the developing flavors of this blend. I’d buy a bottle and let it rest, honestly
So there you have it! This was a wonderful event and I am so happy I had the chance to try these cognacs and really get an opportunity to learn more and compare. Afterwards we had burgers at Roam and I have got to say, the burgers were good enough to follow up such gorgeous tastes!
 |
| also these French Fries? REALLY good |
Wednesday, June 30, 2010
Cherry Bundt Cake
I am breaking this cookbook review into three parts or else it will be ridiculously long:
A few months ago I had the pleasure of interviewing Warren Brown and chatting about his new cookbook. He is such an encouraging person with the sort of enthusiasm I don’t often find in many people. I was very excited when we talked about his newest book, the United Cakes of America: Recipes Celebrating Every State
, which showcases each states specialty cake.
When it landed on my doorstep, I was thrilled beyond belief: after a few weeks of not really baking, I was ready to get into the kitchen and show my stuff. First off, I went through the book and looked at each recipe. Then I bookmarked the ones that I most wanted to try immediately, followed by making a list of ingredients I would need for the task.
As a pastry chef and avid baker, I do generally have most of the ingredients one would need lying around, but it’s good to make sure you have fresh milk, eggs and well, when you bake a lot you go through sugar pretty fast!
It was hard to choose where to start first, but I went for Bundt cake. I made minis using my angel food cake pans, and I added fresh cherries. Other than that, I followed the recipe exactly. Not only is this cake delicious, it is good when used to bribe your friendly neighborhood bartender when he spots you a drink cause you're broke!
Cake:
Dry Ing
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Wet Ing
1 cup milk
2 teaspoons vanilla
2 sticks butter
2 1/2 cups + 2 tablespoons sugar
6 eggs
Preheat oven to 335 F after making sure rack is in the center. Spray or brush either a 12 cup bundt pan or mini pans as you wish. I used 4 mini angel food cake pans and 3 loaf pans.
whisk dry ingredients together in one bowl, the wet ingredients in another bowl and set aside. cream butter and sugar for about 5 minutes then add eggs one at a time, scraping the sides down.
I added a 1/4 cup of cherries but next time I will add a 1/2 cup of cherries and some lime zest, just because that sounds good to me. I also think you could add lemon and anise for another delicious set of flavors!
Stayed tuned, because next up is....Whoopie Pies!
A few months ago I had the pleasure of interviewing Warren Brown and chatting about his new cookbook. He is such an encouraging person with the sort of enthusiasm I don’t often find in many people. I was very excited when we talked about his newest book, the United Cakes of America: Recipes Celebrating Every State
, which showcases each states specialty cake.
When it landed on my doorstep, I was thrilled beyond belief: after a few weeks of not really baking, I was ready to get into the kitchen and show my stuff. First off, I went through the book and looked at each recipe. Then I bookmarked the ones that I most wanted to try immediately, followed by making a list of ingredients I would need for the task.
As a pastry chef and avid baker, I do generally have most of the ingredients one would need lying around, but it’s good to make sure you have fresh milk, eggs and well, when you bake a lot you go through sugar pretty fast!
It was hard to choose where to start first, but I went for Bundt cake. I made minis using my angel food cake pans, and I added fresh cherries. Other than that, I followed the recipe exactly. Not only is this cake delicious, it is good when used to bribe your friendly neighborhood bartender when he spots you a drink cause you're broke!
Cake:
Dry Ing
3 cups all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
Wet Ing
1 cup milk
2 teaspoons vanilla
2 sticks butter
2 1/2 cups + 2 tablespoons sugar
6 eggs
Preheat oven to 335 F after making sure rack is in the center. Spray or brush either a 12 cup bundt pan or mini pans as you wish. I used 4 mini angel food cake pans and 3 loaf pans.
whisk dry ingredients together in one bowl, the wet ingredients in another bowl and set aside. cream butter and sugar for about 5 minutes then add eggs one at a time, scraping the sides down.
alternate the dry and wet ingredients, scrape down the sides and use your spatula to make sure the sides are combined in. Scoop into prepped pan(s) and bake approx. 50 minutes for large cake, 30 miniutes for minis. Cool 5 minutes, invert and cool.
Glaze or leave plain. Or drizzle with chocolate!
I added a 1/4 cup of cherries but next time I will add a 1/2 cup of cherries and some lime zest, just because that sounds good to me. I also think you could add lemon and anise for another delicious set of flavors!
Stayed tuned, because next up is....Whoopie Pies!
Saturday, December 26, 2009
What You Should Be Buying Organically
Organic is a big buzzword these days and everyone is jumping on the bandwagon. However, there are some foods that are more important that others when it comes to eating clean.
Some foods, such as bananas, melons and avocados have thick enough skins that the low amounts of pesticides used on them usually don’t make much difference between conventional and organic.
Here are some of the top foods that you should be eating organically to avoid pesticides, heavy metals and general contamination:
Beets
Green Beans
Bell Peppers
Carrots
Almonds, Peanuts and Pecans
Strawberries
Celery
Apples & Pears
Raspberries
Citrus
Potatoes
Stone Fruits
Dairy and Eggs
Some foods, such as bananas, melons and avocados have thick enough skins that the low amounts of pesticides used on them usually don’t make much difference between conventional and organic.
Here are some of the top foods that you should be eating organically to avoid pesticides, heavy metals and general contamination:
Beets
Green Beans
Bell Peppers
Carrots
Almonds, Peanuts and Pecans
Strawberries
Celery
Apples & Pears
Raspberries
Citrus
Potatoes
Stone Fruits
Dairy and Eggs
Saturday, June 13, 2009
Healthy Eating
Food is important as more than fuel, yet still a source of energy. If you are what you eat, do really want to be made up of trans fats, sugar and things you can’t spell? Food is even more important now. The politics of food is changing every day, the economy is tanking and our health & well being is even more in our hands than ever before.
Food has essence and soul that has gotten lost over the last 50 years.
For more on the subject please tune in to the show!
Luna's Kitchen Magic 7 p.m. EST
http://www.radiodentata.com/RDplayer/lunaraven/
Food has essence and soul that has gotten lost over the last 50 years.
For more on the subject please tune in to the show!
Luna's Kitchen Magic 7 p.m. EST
http://www.radiodentata.com/RDplayer/lunaraven/
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