|Ugly? Yes. Forgettable? Never.|
Sunday, October 31, 2010
Thursday, October 28, 2010
As a native-Californian, it's embarrassing to admit, but my first trip to Napa was today. I previously avoided the Napa Valley, because I was convinced there was nothing here for non-drinkers. I was definitely wrong; in fact, here's what I enjoyed on my day trip:
Sterling Vineyards Gondola, Calistoga - I enjoyed awe-inspiring views of Sterling Vineyards and surrounding vineyards as I took the gondola ride up from the vineyards to the estate. While at the estate, I took the self guided tour, where I learned A LOT about wine production Bouchon Bakery - Do not leave Napa before grabbing coffee (including macchiato served the right way), Parisian macaroons (love pistachio, but have to admit that Patisserie Phillipe's in SF are far better), and their amazing "Chantilly" eclair
- Culinary Institute of America, St Helena - This beautiful building, formerly owned by Greystone Cellars, offers a few opportunities for fun: take a self-guided or guided tour of the non-profit school (including the awe-inspiring Viking Kitchen, where visitors can watch students practice their culinary arts), browse the Spice Islands Marketplace (and new chocolate bar) , watch cooking demonstrations and tastings at the De Baun Theatre, and finally enjoy amazing food at the Wine Spectator Greystone Restaurant (I highly recommend sitting at the bar where you can watch the all-student chef crew prepare your food - try their appetizer tastings, OlivetoLive olive oil tasting, and don't leave without having their Lava Cake)
Monday, October 25, 2010
http://tinyurl.com/292uyyo), but they are available online at multiple retailers.
Wednesday, October 6, 2010
Fettucine Alfredo is my all-time favorite Italian dish, but it has traditionally been on my list of foods to avoid - not so with this super easy, nutritious recipe.
Serving Size: 3-4
Serving Size: 3-4
- 1 package mushrooms (crimini or standard white mushrooms work)
- 10-12 ounces whole wheat fettucine
- 1 pound sliced thigh filets, fat removed, and sliced into thin pieces (you'll find that this tastes far better than breast meat)
- 2-4 tbsp olive oil
- 1 tbsp chopped basil (dried or packaged works)
- 1 tsp black pepper
- 2 cups skim milk
- 1/4 cup whole wheat flour (white flour works as well)
- 2-3 cloves crushed garlic (or 1 tbsp garlic powder if you don't have fresh garlic)
- 1 tsp cayenne pepper
- 1/2 cup parmesan cheese (Trader Joe's has a good bottled version, although fresh grated is always preferable)
- Boil pasta while preparing chicken - try to time it so that upon straining you can put it straight into the parmesan sauce
- Pour 1-2 tbsp of olive oil into a pan and quickly pan fry chicken, all spices, garlic, and mushrooms
- In a large saucepan - create a roux with the milk (this gives you the thickness of a cream, but without the fat): heat 2-3 tbsp of olive oil and dust the oiled surface of the pan with whole wheat flour until it browns - pour in the milk and mix well until you have a relatively thick sauce. Add additional flour as needed (sparingly).
- Add chicken and mushrooms to the heated sauce
- Add in drained pasta and ensure that pasta and sauce are mixed well (make sure all pasta is coated with the sauce)
- Add in parmesan cheese
- Serve and enjoy.