Hi All You Luna/tics.
whoo-hoo. it's July. ( I am saying this very slow and monotone without a lot of the usual "bounce" in my voice.....) .
I don't get it: I am tired. Gary and I finished planting twelve 15-gallon trees in our yard to develop the "sweat equity" in our home. Screw that noise. I am too old for this. And now, we/I have definitely gotten it out of our system.
I consider myself a very strong (physically) man who can lift 50# of flour, rice, sugar, or avocado's in a single leap while talking on the telephone or conducting a wine tasting (visual, huh?) . But digging and jack-hammering this wonderful rock-filled soil we have here is more than I can handle. I keep telling Gary he is much too old for this (64 on July 19Th!) hoping that he will agree and say "Let's stop this madness!! But nooooooo - damn man insists on trucking along (He keeps singing "High-Ho, High Ho" - which damn dwarf lead that song in the the movie?? I think it was the third one, Dunky... {Now I won't be able to get that song out of my mind for the next six months....}).
But -
They are planted. They are mulched. They are top-dressed with a great amendment to make them grow faster than Serrano (hallowed be thy name) ever anticipated (insert that sound a whip makes ! take that Serrano!). Now we only have about 350 plants more to put into the ground. With the help of a great crew who has taken pity on me and my sad-sack face and hands and body. I keep telling Gary that I am a delicate flower.
He doesn't believe me.
Damn man.
Which brings me to another meandering tale of inspiration.
How lucky to be with someone after 36 years and still have fun in everyday mundane situations and be excited about the future. Fun in planting trees, fun in planning a yard, fun in cleaning out the garage (well maybe I over-stepped that one....) - well, you know what I mean. We have been invited to several weddings lately, of people that have been together for many years that finally get to get married. 4Th of July night, we will be attending a wedding for two of our dearest friends, with a huge family affair to be enjoyed by those that love them too. It really is a celebration and a party and a relief. Making honest citizens out of us all.
But now, the message in the bottle needs to come out. What do we do? When do we do it? Will we do it? What do you think? Stay tuned.....
It is amazing how many of you have asked us that question. Ham and eggs. Tea for two. Bread and butter. Funny, how with some people, you never say one name without saying the other. 36 years in this community, being a part of this community. Serving people food and parties, and weddings, and funerals, and fun and sadness. And fun. We are still having that with you. Thank you for that.
Have noticed a lot of shrouded people dressed all in black with long hooded robes carrying a scythe (look it up!) walking up and down our streets lately. Unbridled/controlled panic with a lot of the business people in the area. Funny to hear some of our customers begin talking about certain subjects that never get any further than "wait and see.....". What a predicament our entire society is in. A "WAIT-AND-SEE" what others will be doing to make our lives better. That sucks. The rainbow isn't always visible when the sun comes out, but it is still there. We at Cafe Luna, thank each and every one of you for your continued support during this questionable period in our country's history. Our business is at the same as we were last year - profits are lower due to the enormous rise in fuel charges, food hikes, and the such
but guess what? We will make it though all of this. And hopefully all of you will to. And you will come and celebrate your little and big victories with us at Cafe Luna. Sometimes a glass of good wine is all you need to make life worth living again. (Or in my case when Gary says "lets go plant some more" - a bottle or two; sorry - no sharing this time! Get your own. I mean it. I need this for me!!).
This months Menu:
You know how hot it gets in the kitchen in the summer and we keep thinking "put it on the grill"? Well that's what I am thinking also.
Grill time.
Did you know I love to make condiments, and have been making them for over 35 years now? Jam-making, chutneys, pickled vegetables, mustards. And to have them be able to be applied to simply grilled foods makes it even more worth while to me and my palate. So I want to be the first to tell you that we are doing a wonderful Grilled Pork Tenderloin, brined and rubbed in savory spices, grilled over an open flame, and then finished in this wonderful peach and fresh thyme jam/glaze that is wonderful. Served with roasted fresh peaches, it is hot!!!
Open flamed Rib Eye Steak, finished with our "Cowboy Butter" (I have the rope, the chaps, the plaid shirt with the mother-of-pearl snap buttons and the hat, you know - when I wear this getup I have a tendency to say "Mam'n and "Shucks" and "gol-durned" - please think of the cowboy from Village People....another visual for those who know me....). A mixture of one of my favorite spices from Spain - Spanish Paprika or Pimentón. I buy this spice by the case in metal tins and use it all the time. If you haven't worked with this spice, try it. It is smoky and rich and subtle. If you can't find it, let me know. I can sell you a tin or two. It is best not cooked, believe it or not. Added right at the last moment. It is Spain's gift to the culinary world. And it blends with so many foods. Try this.
Lamb Loin, marinated in Dijon mustard, fresh tarragon and rosemary, garlic and a bit of lemon, open-flamed broiled, finished with a wonderful fresh puree' of mint, basil, toasted walnuts, Parmesan-Reggiano cheese and olive oil. Kind of like a pesto, but a bit more sauce like. French in origin and a wonderful accompaniment to lamb. And simple flavors.
Filet Mignon is back on the menu after a lengthly absence. Apple-wood smoked bacon wrapped, dredged in our steak rub, char-broiled your way, and finished with a quick saute of button mushroom, shallots and wine, and topped with a dollop of roasted garlic butter. Heaven for you meat eaters!!!
Gary's Chicken: the industry term for this cut of chicken is "airline breast"; the common term is "Frenched" breast. This is one chicken breast, skin on, with the first joint of the wing bone left attached. It makes for a wonderful presentation, and a gift for those of you who really need to chew on the bones. We coat it, we pan-fry it crisp, and finish it in a milk gravy with mashed potatoes. Picnic (if you had a chef cooking for you over an open flame in the wilderness. Another visual....).
Have I ever shared with you my love of curry? The Eastern Indian kind of course, but the Thai kind is what I always crave. So we are having a Thai Yellow Curry with Shrimp and Scallops on this menu. Yellow curry is made with lemon-grass, ginger, turmeric, garlic, Galangal (think preserved limes), coriander, cumin, nutmeg, lime juice and mild chiles. Ground and pounded to a paste, sauteed to bring out its best flavors and then simmered with coconut milk. We are adding large prawns and scallops and fresh chunked vegetables and simmering them together, and serving it with rice. This is such an aromatic dish. (We are also able to make this a totally vegetarian dish, since there is no milk or meat stocks make with it. Alex loves telling people we have this option for our veggie friends.) A totally wonderful meal with the fish or with just vegetables. I really, really love curry.
Which brings me to my vegetarian dish this month: Mushroom Lasagna. Have taken three kinds of fresh mushrooms, pan-sauteed and then minced them up with artichoke hearts, roasted red bell peppers, spinach, three kinds of cheese (Mozzarella, Parmesan-Reggiano, and Mascarpone cheese). Laying this on pasta sheets, rolling them up, and baking them with our marinara sauce. This is such a satisfying dish. If you love pasta, your mouth and your brain will bless you.
Meatloaf: My mom, bless her heart, did not like to cook. And yet, you have heard me tell you over the years, that she still made things for us as a kid that I cannot ever remember having better. One of hers was meatloaf. Hers was of the ground beef with minced vegetables kind. I wanted to see what we could do with it so here goes: an equal mixture of ground lean beef, pork and veal, carrots, onions, celery, red bell peppers, garlic all minced and then pan-sauteed, cooled and then mixed in with the meats, a bit of Dijon mustard, herbs and spices, and of course, some tomato sauce and eggs to bind it together. To this, I have wrapped it in bacon, baked it, and then glazed it with a tomato paste, olive oil and vegetable stock puree. Last night, we served an entire meatloaf. We are serving a little dish of the sauce on the side for those of you who must have the sauce on the side.
Chinese Chicken Salad: Several months ago, I shared my recipe for poached chicken. It is being utilized on this dish. I am slow poaching chicken breast meat, shredding it, and combining it with julienne vegetables, noodles, lettuce, peanuts and cabbages, tossing them in our Peanut Dressing (see recipe from June menu), and topping them with some fantasy puffed rice noodles. Main menu salad for those looking for your greens...This is one of the most popular salads from our lunch days (its been over five years now...) and I am glad to have it back.
It is still soup time. I am including a wonderful Carrot Puree Soup recipe that is both easy and elegant. Can be served hot, warm or chilled. Try it topped with a bit of fresh mango salsa. It is great.
Welcome a new wine to our list: Cedarville Vineyards Cabernet Sauvignon. I am letting you know how happy we are to include these wonderful winemakers to our family of local wines. Located in the Fairplay area of the county, Johnathan and Susan exude a happiness about the industry that I don't see enough of. Their wines are all stellar, and I only wish I had the room to include all of their wonderful bottles....but you can be assured: there will be more of their wines soon. This winery is open by appointment only, but we have been told how easy they are to have you visit with just a phone call. We have their brochures and directions at the restaurant, and in our lobby. Here is their website. Visit, taste, and enjoy. We love it.
http://www.cedarvillevineyard.com/index.html
Visit our local wineries. We have so many to choose from. A wonderful day can be planned around these tours. Ask Gary sometime while in the restaurant, we have the brochures from the Association, and individual winery brochures also.
If you need some wonderful local sites to look at try these:
http://www.eldoradowines.org/wineries.html
http://www.eldoradograpes.com/
To this, we have to include some not listed on the above sites;
One of our favorite wineries and favorite peoples: C.G. Di Arie. They now have a permanent showroom, open most of the time. Here is their link:
http://www.cgdiarie.com/the_project.html
and of course, Cedarville, which is already listed.
As always, things are listed in PDF format.
Thank you for your continued support, and for listening to my rantings.
Take care all of you and hope to see you all sooner rather than later.
David at Cafe Luna
Jul 1, 2008
Creamy Carrot Soup July 2008
This is one of those soups that can be served hot or cold, or room temp. It is a very nice beginner course. Or a main meal soup with a light and simply dressed salad.
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
3# carrots, sliced (about 8 cups)
2 ribs of celery, chopped (2 cups)
3 cups chopped onions
2 medium potatoes, peeled and cut into chunks
12 cups chicken stock, in the box or home-made
6 sprigs parsley
1 1/2 tsp. grated orange peel (grate orange part only)
6 tbl. butter
1/8 tsp. nutmeg (more if desired after tasting)
1/4 tsp. white pepper
1 tsp. brown sugar
1/4 tsp. ground ginger
1 tsp. marjoram
1 cup fresh grated carrot
3 cups heavy cream
salt to taste (after finished cooking)
Garnishes:
minced fresh parsley
sour cream mixed with a bit of nutmeg or paprika
mango salsa
PROCEDURE
1. Cook onions and celery in butter until softened in pot for 10-15 minutes on medium-high, covered.
2. Add all other ingredients except the cream, and the grated carrots, cover, and bring to boil. Reduce heat to medium-low and cook until carrots and potatoes are very soft, about 40 minutes.
3. Puree all of these ingredients.
4. Add cream and grated carrots, bring back just under boil. It should coat the back of your spoon. This soup should be very smooth and creamy.
5. Sprinkle with parsley and a dollop of sour cream or try it with the sour cream topped with a spoonful of mango salsa. Wonderful!
David Van-Buskirk AT Cafe Luna
Jun 24, 2008
Hello All You Luna/tics:Whoo-hoo!! It's June. The civilized month of summer we all love and wish would be the barometer for the entire season....you know: not scortchingly hot days, cooler nights, and everything in the garden is still nice and green and the flowers are intact. And the beginning of the summer produce to come.....I love it. and it gets me excited for the coming months.
Who doesn't love the first really good peach of the season? That first warm "off'-the-vine" tomato that you get at the farmers market? The one that has that fuzzy/sticky residue that just smells like "fresh picked". If you have not participated in the Farmers Markets around the area, you are missing not only a great experience to see and taste wonderful fruits and vegetables, but almost a cultural experience in the wake of "greening" our life experience. We, in our part of California and the nation have such an incredible exposure to heirloom fruits and vegetables, along with some of the hybrids available that we take them for granted. The huge amounts of salad greens available to us is what I find fascinating. And how we almost take them for granted. "Spring Mix" anyone? A mixture of almost sixteen different baby lettuces that defy our name knowledge but we expect them just the same.
Serrano Tales of The Back-Yard: at this writing, they are pebble tekking our pool. The cement work is all done, and we have purchased the trees for the landscaping that will start in about 10 days. We are very excited. To have it done, but to also have the freedom to just walk outside and not be dodging six workers, equipment and boxes. What a project! But, guess what? It is looking so great, and unique (take that Serrano!!!) and - dare I say - peaceful. My plants are thriving, all healthy (why did I bring so many with me.....400 plus pots of "must-haves" which to a gardener is nothing....we have 25 varieties of hydrangea's alone.....30+ varieties of colocascia's...you get the idea....). We purchased some really specimen sized "Pygmy Date Palms, and bought some really large glazed ceramic containers that we planted them in, one on each side of the pool; we love the effect. And it is achieving the goals we set out to do: Colonial Mexican / Mediterranean style / resort. No lawn, just cement and walls, and a huge bar (why yes I do indulge in a good Margarita every so often.). But not to worry: the contractor has assured us that the 15 foot curved bar is strong enough to hold 50 of our dancing fanatic friends without breaking!! Ha! I will be putting this to the test.....all applicants, please apply on line with your exact weight please.
On the saddest thing I could ever tell you: our wonderful dog, Jitterbug, was put to sleep last month. His cancer just got worse and worse, and the little guy just couldn't take it anymore. Our vet and his staff, the wonderful and compassionate Randy Johnson of Missouri Flat Animal Clinic in Placerville, helped Gary and I though this with such grace and patience. Jitterbug was a cocker-spaniel that, when we brought him home, was the "special" one - the companion that got under my skin so much, that I still can't write this without tearing up. Each and every day we would come home from work, if he wasn't with us, would greet us at the door. He would sing to the television, play ball endlessly, and listened to all my bitching about everything under the sun. We went on daily 2.1 miles walks, he loved to keep me defended from cats, and he loved babies and their smells. He also kept me grounded: feed, wash, cuddle, and love.
At our ages, we have had wonderful pets over the years, ones that have lived very long and happy lives.
But Jitterbug was the "one".....I miss him...
And he was more than a dog: he may have been the reincarnation of everything good under this sun that we deserved in life....
Well I am patiently waiting for this summer to officially get jump-started. So on to this months menu:
On Placerville Drive, across the street and up the hill from Raley's Market, there is a wonderful Mexican "Mercado" small grocery store that more people need to check out. This man makes his own chorizo, cuts his own meats, makes sausages, sells wonderful Mexican fresh cheeses, and has all the dry chilies you can imagine. My right-arm lady Lulu turned me on to this market where we bought his chorizo. I do not know if you have ever bought fresh made chorizo, but it is 100% different from the stuff you buy in the (no names here...) grocery stores. Not greasy, the it has no mystery ingredients on the label. And the flavor is incredible. So we are doing an appetizer dish with his products: a Queso Fundido made with his fresh chorizo, three kinds of his fresh Mexican cheeses, roasted Poblano chilies and some wild mushrooms. It is melted cheese heaven served with tortilla chips. Perfect with a glass of beer, white wine or sparkling wine. I love it.
Here at the house, we have an abundance of fresh rosemary, so we are making a Gorgonzola and fresh rosemary butter to dollop on the Hanger Steaks. It brings out such an earthy flavor to this meat along with our house rub, that when you place it on the char-broiler, it just smells like a barbecue.
Which is kind of this months theme....Summer and Barbecue flavors.
I make what I like to think is a great Barbecue Sauce. And I make what I like to think is a great Steak Sauce. So how about I combine them and slather them on a Rib Eye Steak and place them on the broiler too? So that is exactly what we are going to do, and serve it with an additional side of sauce for you to dip this meat in. Barbecue smarts.
Our friend Sally makes the most incredible preserves. She wins blue ribbons at the fair with her jars of summer, and always shares them with us (Patron Saint of the Preserves we call her....). Peaches. Preserves....PORK!!! Yeah-now we are talking! So, we are going to marinate our brined Pork Tenderloins in fresh citrus juices, char them and slice them up and served them with a reduced peach preserves and a hint of thyme and fresh chiles. What could be better? (no really....what could be better?....nothing in my opinion..)
I love Chicken Picatta. So why not have a fresh pasta dish along the same lines: diced chicken meat, pan sauteed with artichokes hearts, garlic, mushrooms, capers, white wine and lemon juice, served tossed with Pappardelle pasta - you know those flat ribbons of egg pasta that is so great? Well we did just that, and you must try it. Chicken Artichoke Pasta is the name.
Peanut Chicken. I have this beautiful cousin named Dana. I remember when she and her family moved out here from Arizona, and she was being introduced to the "California" experience and she was just starting to cook and experiment. For a Christmas present one year, (gawd...it has to be 25 years ago)... I bought her three (I think...) of my favorite cook books, and went through them and high-lighted the recipes I liked and wrote in my own notes of changes, what I liked or dis-liked and what I would do to it differently, etc. (Take Note all you Pressed-For-Ideas-For-Gifts People: this is a great gift for someone who loves to cook or is just starting in their family life: two or three of your cherished cook-books that you take the time to hand-write your own notes on some of the recipes, stacked and presented on one of two great serving dishes tied in a big bow that might be held together with two or three of my favorite kitchen must-have gadgets. I would love this gift!!!!) I also remember I made her a batch of Peanut Sauce; this wonderful peanutty-cilantro-ginger-garlic concoction that was able to go on a lot of different foods. And every time I make this, I think of her. She is still my loveliest cousin. So here is what we are doing: pan-sauteing sweet onions and chunks of boneless chicken meat, with garlic and fresh minced ginger, adding a bit of this sauce we make, and simmering it til done, and tossing with fresh diced Roma tomatoes, cilantro and topping it off with crushed peanuts. Serving it with rice, and you are good to go. This is not a spicy dish, but a very well SPICED dish. Try this. (Side note: Alex loves this dish.)
Fresh Atlantic Salmon grilled simply brushed with a fresh mango puree', topped with fresh mango/lime salsa. Good summer fare. I love how mangoes taste with with a bit of acid: lime juice, lemon juice, even a bit of rice wine vinegar brings out this sweet and complex flavor of this fruit. And try grilling them: the natural sugars in the fruit caramelize them and make the flavors even more intense. So that is what we are doing: grilling mango, chopping it up with a bit of minced onions, lime zest and juice, and a hint of fresh Serrano chiles, and drizzling a bit of honey to bind it. Serving it on top of the fresh grilled salmon? Genius!
Torta Rustica: This is a wonderful vegetarian dish that I like to make in the form of a "pie" with a bottom and side and top crust of puff pastry. Layered with fresh grilled tomatoes, roasted sweet red peppers, artichoke hearts, sauteed mushrooms, and spinach and thin sliced potatoes that are bound together with a good mozzarella and jack cheese mixture. Served baked until golden and served with a dollop of a fresh roasted tomato and garlic sauce, it is a great flavor combination that will make my non-meat eaters happy and my meat eaters wonder why they don't eat more vegetable main course dishes.
Red Coconut Curry Seafood Stew: I love Thai foods. There is a complexity about the That curries that astounds me. The heat from the chiles, the cool factor from the mint. The cloying back notes of ginger and garlic. And the coconut milk to bring it all together. So when I make this, I don't go so much for a spicy-hot dish, but rather a diverse flavor dish that makes you want more. So we are going to make this with fresh halibut, prawns, scallops and Venus clams, simmered with chunks of vegetables and served with a side of rice to gather up all the sauce and make it even more flavorful. This is the thing I love about a good sauce or soup: it should be able to stand alone as an incredible flavor that you just want to experience. So our curry sauces have grown to main course meals that have become a second staple of most of our menus. Not always spicy hot, but always flavorful. (P.S. if you want to experience one great Thai restaurant in our area, go to Chantara Thai Cuisine. Gary and I eat there at least three times a month. "Nook" our server, always greets us with our favorite appetizer, and our favorite beer. We love being pampered. Here is their info:
Chantara Thai Cuisine
(916) 939-0389 4361 Town Center Blvd. Ste. #110 El Dorado Hills, CA 95762
This months recipe is going to be the Thai Peanut sauce described above. This is a very versatile sauce that holds really well in your refrigerator, and is very adapable to cooking. I have included several uses for this so make lots.
As always, the recipes and the menus are in PDF format, so make sure you have the latest version of ADOBE loaded. (the computer should prompt you if you don't).
Take care all of you. We hope to see each and every one of you sooner than later.
David at Cafe Luna
Cafe Luna's Thai Peanut Sauce/Dressing
4" piece fresh ginger, cut into 1" pieces
6 cloves fresh garlic
2 jalapeno peppers, seeded
1 bunch cilantro, washed and cut into 2" chunks, stems and all
2 cups rice wine vinegar
2 tsp red chile flakes
½ cup sugar
½ cup honey, warmed in microwave for 1 minute
1 cup sesame oil
1/2 cup soy sauce
1 TB granulated garlic
1 cup peanut butter, warmed up in microwave
canola/olive oil to finish
Procedure:
1. In blender, add vinegar, soy sauce, ginger, garlic, jalapeno, and sugar and blend until smooth.
2. In batches, add cilantro unitl smooth.
3. Add granulated garlic, chile flakes, honey, and slowly drizzle in sesame oil.
4. Slowly drizzle in canola/olive oil until emulsified and smooth.
5. Adjust seasonings and refrigerate.
This dressing will last a month or more in the refrigerated.
Uses: Try this on grilled chicken, grilled pork, lamb, or beef, brushing on last 3-4 minutes of grill time..
And/Or: Saute chunks of boneless chicken with minced onions and vegetables, add a cup of sauce per three cups of chicken/vegetables, and a dash of half and half or coconut mild to thin out. Simmer till meat is cooked. Serve with a good rice pilaf or Basmati.
And/Or: This makes a great “Chinese Chicken Salad” dressing. Mix shredded cabbage, carrots, bean sprouts, cooked noodles, poached chicken, peanuts and minced cilantro together then toss enough of this sauce to coat. Serve with toasted peanuts on top.
6 cloves fresh garlic
2 jalapeno peppers, seeded
1 bunch cilantro, washed and cut into 2" chunks, stems and all
2 cups rice wine vinegar
2 tsp red chile flakes
½ cup sugar
½ cup honey, warmed in microwave for 1 minute
1 cup sesame oil
1/2 cup soy sauce
1 TB granulated garlic
1 cup peanut butter, warmed up in microwave
canola/olive oil to finish
Procedure:
1. In blender, add vinegar, soy sauce, ginger, garlic, jalapeno, and sugar and blend until smooth.
2. In batches, add cilantro unitl smooth.
3. Add granulated garlic, chile flakes, honey, and slowly drizzle in sesame oil.
4. Slowly drizzle in canola/olive oil until emulsified and smooth.
5. Adjust seasonings and refrigerate.
This dressing will last a month or more in the refrigerated.
Uses: Try this on grilled chicken, grilled pork, lamb, or beef, brushing on last 3-4 minutes of grill time..
And/Or: Saute chunks of boneless chicken with minced onions and vegetables, add a cup of sauce per three cups of chicken/vegetables, and a dash of half and half or coconut mild to thin out. Simmer till meat is cooked. Serve with a good rice pilaf or Basmati.
And/Or: This makes a great “Chinese Chicken Salad” dressing. Mix shredded cabbage, carrots, bean sprouts, cooked noodles, poached chicken, peanuts and minced cilantro together then toss enough of this sauce to coat. Serve with toasted peanuts on top.
Apr 20, 2008
March 2008
Hello All of you Luna/tics.
Notes and panderings of a loose cannon in the kitchen.....
Oh my gawd.....it is April. The holy month for gardeners....where we start to prune, and start to see all that is left from last years planting....and hope that we will see some of the really special stuff that we hoped might make it in our zone even though the book said no.....hope springs eternal I guess....did I tell you that my Meyer lemon tree is full of lemons, and blooms?
Serrano:
Our guys got the okay from the association (one man I am sure....with a chip on his shoulder....who only likes the 240 shades of brown that is required by THE LAW) and is now going full force. The walls are up, the pool is in, the gas-fireplace (not the fire-pit designed.....don't get us started on this....) is in, and the bar and barbecue area is formed. It is amazing how quickly these boys can get things done when they get their approval from THE LAW OF SERRANO. We will hopefully be completed in two to three weeks.....the plant list is being shopped out and the changes are rampant for the planted pots. I missed spring two years in a row now....but am looking forward to getting summer going. We have already had cocktails out in the dirt just to make sure this is a good fit. It is.....
News: after three years, Josh has left us for a new job in logging....yes, logging. He is excited, will get to see his bride at night and on week ends, and be able to catch up on all of the things people miss by working nights and week-ends. Good luck and we will miss him.
Which leaves guess who cooking in the kitchen full time? ME! I have to say though, I do love to cook and re-organize (a trait from my Grandmother, the one who always surprised us by rearranging her furniture almost weekly it seems...... ) my shelves, my recipes, and play around with old ones to re-introduce them to myself again...
I have several brand new recipes on this new menu. An updated Veal Milanese, using fresh arugula and Parmigiano-Reggiano cheese, and some of my Meyer lemons (now we are in Zone 9 and my Meyer lemon tree has not stopped blooming or producing lemons.....even in the pot! I love Zone 9! We now have a lime tree blooming also....).
We have Paella on the menu this month. A fantastic rice and seafood dish that Gary and I were fortunate enough to eat hundreds of while we were in Spain several years ago, and then the following years.. I have this rich saffron rice dish baked with crab claws, scallops, mussels, clams, prawns, linguisa, chicken and fresh cod. A national dish of Spain, and a great dish for seafood lovers. A funny note: while we were traveling there, the further inland we got, the less seafood we saw. Central Spain offered us goat, rabbit, and many different sausages in the dish, no seafood at all. It truly is a regional dish.
This dish is so stock important that I cannot begin to emphasize how much time is spent making the stock. Which brings me to a subject I love: stock making.
I know if you have seen printed recipes, you have seen stocks included in many of them. But have you ever made your own from scratch? What is stock? Well it is the hidden ingredient that restaurants pride themselves in, that serious cooks are never without, and that recipes need to complete so many detailed dishes. It is also an incredible by-product of leftovers. It is the liquid you get from long simmering of vegetables, meats, bones, herbs, etc.
How do I do it?
Let's use the Paella stock for an example of this process. It usually starts out with slow roasting of about 5# of Roma tomatoes, 5# of yellow onions, peeled, and quartered, 5# of chopped carrots, washed (no need to peel them), 1 whole celery cluster, chopped into large chunks,3 bunches of leeks, white part only, and a good handful of garlic cloves which are all drizzled with olive oil. Slow roasting in about a 325 degree oven which we leave to in for about an hour and a half. They begin to "caramelize" or rather, the sugars in the vegetables begin to brown as they are slowly released creating a soft mass of vegetables, and this wonderful juice. I then take about one pound of linguisa sausages, chicken carcasses, shrimp shells, crab shells, and any fish trimmings (the fins, the tails, etc.) I have and throw them on top the vegetable mass, and then roast at a lower temperature (300 degrees) for another hour and a half.
After this is done, I place all of this into the largest stock pot we have, cover with cold water 4" higher than the solids, and turn on the stove to a medium heat, wait for it to come to a simmer, turn it way down, and let it cook for about 4 hours, with just a faint bubbling happening on the stove. I will skim the top of any of the "dry" bubbles that accumulate, and will stir every so often to mix everything up (I am a nosy cook....).
After this process, I will strain all of this out, squeezing on the solids to get as much juices out as possible, and place it back on the stove top, add my saffron, bay leaf, fresh oregano, fresh thyme and a bit of orange zest, bring back to a boil, and simmer this until the volume is reduced by 50%. I refrigerate it over night, and then the next morning, remove the fat cap on top of the stock (it looks like butter). This is all of the fats from the meats that accumulate while cooling. (I do not throw this away necessarily. A lot of times, I can make incredible "roux's" from this fat.....but that is another letter.....).
This is then the finished product that you can use right away, or portion it out and freeze it or keep it in your reefer for a couple of weeks and use as needed. This is the holy juices that start many an incredible dish at home cooking and restaurants. Stock.
It sounds so much more complicated than it is but if you have the time, make some up. Call me or e-mail me for a detailed recipe for it.....I am including a wonderful recipe for Shrimp Butter that you will love if you like to cook on "the fly". This is one of those saving graces that you can prepare an incredible meal with just by having it available.....it has saved Gary and I many times because when people stop by they expect to be treated to a "fabulous" meal and this is one of those almost instant show-stopper pasta dishes or sauces that can make anything you use it with memorable......(why yes, this is how we eat every night when we are home....you know, classical music, candle light, the entire house immaculate, no dirty dishes from the preparing part of the meal, the children quietly sitting outside waiting to come back in the house....wait....I forgot to have children.....it's all a blur.....well at least we eat, that part is true....).
It is ASPARAGUS season!! I love asparagus. So we have an Asparagus Pasta dish available. Made with the fresh asparagus, Crimini mushrooms, caramelized leeks, and grape tomatoes. It is wonderful. Finished with a bit of wine, a dash of cream, lemon zest and a dusting of nutmeg.....we are getting raves on this.....it is available as a vegetarian dish or we can add chicken breast to it ....
I love cilantro. I know that this is one of the herbs that people either love or they hate. Doesn't seem to be any middle ground with this. But if you love it like I do, you will love the Hanger Steak preparation we are offering. Hanger Steak, if you are not familiar with it, is a piece of beef that is a thick strip from the underside of the cow. It hangs (thus the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak, is full of flavor. It can be tough if not prepared correctly, and I really recommend medium-rare on this cut. I have made a marinade of fresh cilantro, garlic, olive oil, lime juice, and a Serrano chile, puree' this up, and spread it over the prepared raw meat. Let it set for several hours and then char-broil over high heat. It is then sliced, spread out, and drizzled with a cilantro/garlic oil, and topped with a fresh tomatillo and avocado salsa. It is fresh and lively and delicious. Almost like summer on a plate (if you get the analogy of barbecue and fresh avocado's, you know what I mean.....apparently I am not good at analogies....).
Made a cheesecake dessert the other day: it may be the best I have ever made! (my arms hurt from patting myself on the back.....) White Chocolate Mango Cheesecake, topped with shaved White Chocolate, and drizzled with a coconut/white chocolate ganache. Whoa....... I am not kidding, if you like cheesecake, and you like white chocolate, and mango's .....you might just be in heaven. I am attaching this recipe for you!!!
The other new dessert for you to try is a date cake we are serving. Individual moist date cakes, drizzled with our house-made butter-scotch sauce, a scoop of ice-cream and a bit of whipped cream on the side. And a sprig of mint to remind you how good it looks and how much better it tastes.
It is distressing to see Main Street, Placerville lately. In all of our years here, (since 1972), Gary and I have never remembered seeing this amount of empty shops on Main Street. We understand that we are in _____ (please insert the "R" word - not to be uttered by human lips.....) but the distressing part is we have such a small little town, and to see our street with so many vacancies is such a sign of what is happening around the country. Money is tight, the economy is sucky, the morale of the powers-that-be are like a soap opera that we are all in. But, still, Main Street in Placerville? What has been going on with our town that would cause our little berg to be losing so many businesses? What do we need to inject some new "pizazz" to get people back to shopping, window-shopping and just perusing our street?
Several years ago, when I was a member of the Downtown Revitalization Project, a survey was made as to what was most requested and needed on Main Street. I remember on the top of the lists were a men's shoe store, a Thai restaurant, women's undergarment store, ethnic restaurants in general and a fresh produce stand. Somethings also mentioned were shops catering to the our people being able to pick things up after coming home from work. I guess the hard part is realizing that so many of us don't utilize our own Main Street for our shopping, relying on other areas instead. Why is this? Costs of goods? Availability of more choices? Where do our locals go then? This to me, is the crux of the matter.
One of the things that we have always done here at Cafe Luna is changing our menu. This concept was to keep our locals happy and to keep things lively. I remember for our first eight years in business, my poor staffers had to get used to a new dinner and lunch menu WEEKLY!! I closed our lunches down five years ago (I am too tired....) Then we tapered the menu changes to monthly. This was to keep our loyal customers always finding something new on the menu when they came in. It certainly has kept our staffers on their toes.....But has it worked? What should or can other business owners do to keep our clientele happy and fresh and looking for their needs met locally? This might be the dilemma that needs to be addressed. But then again, in a raging battle to make sure our money is being spent wisely, how does one compete? These are the questions that shop owners (the Mom and Pop shop owners .....or in our case, the Pop and
Pop shop owners....) are trying to decipher. During these times of financial uncertainty, we all have this tendency to think: what should I be doing?
So I say: DRINK MORE WINE.....
Now listen: if you are looking for something truly incredible to be doing with your week-ends, go to our local wineries. What is amazing is in Napa and Sonoma, this is one of the largest industries available to those areas. People from all over the world go there to taste these world-class wines. And they charge sometimes an arm and a leg for this privilege. Guess what people? El Dorado and Amador counties offer you the same experience with little or no charges.
We are so fortunate to live in this area if you are a wine lover. And if you have friends visiting the area, what better way to keep them occupied and to show them a truly wonderful time than to take them wine tasting?
Gary and I have been proponents of this activity for many, many, many years. And the great part is anyone we have turned on to this, or anyone that has gone with us has had the same exuberance as we have. Wines, being the organic and ever-changing ever-evolving luxury that they are, can be a fascinating experience. Pack a picnic, buy some cheeses and bread (Dedrick's Main Street Cheese, 313 Main Street, #105, Phone: 530/344-8282) and hit the road. Make a week-end out of it: try some of the bed and breakfast places we have to offer. And of course, come to dinner at Cafe Luna (plug!) afterwards.
We have maps of the wineries here at Cafe Luna, and you can get them at the Chamber of Commerce. Indulge yourself, and support what we have that others want: a rare experience to taste and sample what the earth can give, right here in our own back yard. If you are interested, stop by: I am sure that Gary will be glad to route your plan of attact out for you!!
'Nuff said.
As always, the menu is attached in a PDF format, along with the recipes.
Let me know how things turn out and remember I love hearing from you.
Thank you for your continued support.
David at Cafe Luna
Notes and panderings of a loose cannon in the kitchen.....
Oh my gawd.....it is April. The holy month for gardeners....where we start to prune, and start to see all that is left from last years planting....and hope that we will see some of the really special stuff that we hoped might make it in our zone even though the book said no.....hope springs eternal I guess....did I tell you that my Meyer lemon tree is full of lemons, and blooms?
Serrano:
Our guys got the okay from the association (one man I am sure....with a chip on his shoulder....who only likes the 240 shades of brown that is required by THE LAW) and is now going full force. The walls are up, the pool is in, the gas-fireplace (not the fire-pit designed.....don't get us started on this....) is in, and the bar and barbecue area is formed. It is amazing how quickly these boys can get things done when they get their approval from THE LAW OF SERRANO. We will hopefully be completed in two to three weeks.....the plant list is being shopped out and the changes are rampant for the planted pots. I missed spring two years in a row now....but am looking forward to getting summer going. We have already had cocktails out in the dirt just to make sure this is a good fit. It is.....
News: after three years, Josh has left us for a new job in logging....yes, logging. He is excited, will get to see his bride at night and on week ends, and be able to catch up on all of the things people miss by working nights and week-ends. Good luck and we will miss him.
Which leaves guess who cooking in the kitchen full time? ME! I have to say though, I do love to cook and re-organize (a trait from my Grandmother, the one who always surprised us by rearranging her furniture almost weekly it seems...... ) my shelves, my recipes, and play around with old ones to re-introduce them to myself again...
I have several brand new recipes on this new menu. An updated Veal Milanese, using fresh arugula and Parmigiano-Reggiano cheese, and some of my Meyer lemons (now we are in Zone 9 and my Meyer lemon tree has not stopped blooming or producing lemons.....even in the pot! I love Zone 9! We now have a lime tree blooming also....).
We have Paella on the menu this month. A fantastic rice and seafood dish that Gary and I were fortunate enough to eat hundreds of while we were in Spain several years ago, and then the following years.. I have this rich saffron rice dish baked with crab claws, scallops, mussels, clams, prawns, linguisa, chicken and fresh cod. A national dish of Spain, and a great dish for seafood lovers. A funny note: while we were traveling there, the further inland we got, the less seafood we saw. Central Spain offered us goat, rabbit, and many different sausages in the dish, no seafood at all. It truly is a regional dish.
This dish is so stock important that I cannot begin to emphasize how much time is spent making the stock. Which brings me to a subject I love: stock making.
I know if you have seen printed recipes, you have seen stocks included in many of them. But have you ever made your own from scratch? What is stock? Well it is the hidden ingredient that restaurants pride themselves in, that serious cooks are never without, and that recipes need to complete so many detailed dishes. It is also an incredible by-product of leftovers. It is the liquid you get from long simmering of vegetables, meats, bones, herbs, etc.
How do I do it?
Let's use the Paella stock for an example of this process. It usually starts out with slow roasting of about 5# of Roma tomatoes, 5# of yellow onions, peeled, and quartered, 5# of chopped carrots, washed (no need to peel them), 1 whole celery cluster, chopped into large chunks,3 bunches of leeks, white part only, and a good handful of garlic cloves which are all drizzled with olive oil. Slow roasting in about a 325 degree oven which we leave to in for about an hour and a half. They begin to "caramelize" or rather, the sugars in the vegetables begin to brown as they are slowly released creating a soft mass of vegetables, and this wonderful juice. I then take about one pound of linguisa sausages, chicken carcasses, shrimp shells, crab shells, and any fish trimmings (the fins, the tails, etc.) I have and throw them on top the vegetable mass, and then roast at a lower temperature (300 degrees) for another hour and a half.
After this is done, I place all of this into the largest stock pot we have, cover with cold water 4" higher than the solids, and turn on the stove to a medium heat, wait for it to come to a simmer, turn it way down, and let it cook for about 4 hours, with just a faint bubbling happening on the stove. I will skim the top of any of the "dry" bubbles that accumulate, and will stir every so often to mix everything up (I am a nosy cook....).
After this process, I will strain all of this out, squeezing on the solids to get as much juices out as possible, and place it back on the stove top, add my saffron, bay leaf, fresh oregano, fresh thyme and a bit of orange zest, bring back to a boil, and simmer this until the volume is reduced by 50%. I refrigerate it over night, and then the next morning, remove the fat cap on top of the stock (it looks like butter). This is all of the fats from the meats that accumulate while cooling. (I do not throw this away necessarily. A lot of times, I can make incredible "roux's" from this fat.....but that is another letter.....).
This is then the finished product that you can use right away, or portion it out and freeze it or keep it in your reefer for a couple of weeks and use as needed. This is the holy juices that start many an incredible dish at home cooking and restaurants. Stock.
It sounds so much more complicated than it is but if you have the time, make some up. Call me or e-mail me for a detailed recipe for it.....I am including a wonderful recipe for Shrimp Butter that you will love if you like to cook on "the fly". This is one of those saving graces that you can prepare an incredible meal with just by having it available.....it has saved Gary and I many times because when people stop by they expect to be treated to a "fabulous" meal and this is one of those almost instant show-stopper pasta dishes or sauces that can make anything you use it with memorable......(why yes, this is how we eat every night when we are home....you know, classical music, candle light, the entire house immaculate, no dirty dishes from the preparing part of the meal, the children quietly sitting outside waiting to come back in the house....wait....I forgot to have children.....it's all a blur.....well at least we eat, that part is true....).
It is ASPARAGUS season!! I love asparagus. So we have an Asparagus Pasta dish available. Made with the fresh asparagus, Crimini mushrooms, caramelized leeks, and grape tomatoes. It is wonderful. Finished with a bit of wine, a dash of cream, lemon zest and a dusting of nutmeg.....we are getting raves on this.....it is available as a vegetarian dish or we can add chicken breast to it ....
I love cilantro. I know that this is one of the herbs that people either love or they hate. Doesn't seem to be any middle ground with this. But if you love it like I do, you will love the Hanger Steak preparation we are offering. Hanger Steak, if you are not familiar with it, is a piece of beef that is a thick strip from the underside of the cow. It hangs (thus the name) between the rib and the loin. It is part of the diaphragm and, like a skirt steak, is full of flavor. It can be tough if not prepared correctly, and I really recommend medium-rare on this cut. I have made a marinade of fresh cilantro, garlic, olive oil, lime juice, and a Serrano chile, puree' this up, and spread it over the prepared raw meat. Let it set for several hours and then char-broil over high heat. It is then sliced, spread out, and drizzled with a cilantro/garlic oil, and topped with a fresh tomatillo and avocado salsa. It is fresh and lively and delicious. Almost like summer on a plate (if you get the analogy of barbecue and fresh avocado's, you know what I mean.....apparently I am not good at analogies....).
Made a cheesecake dessert the other day: it may be the best I have ever made! (my arms hurt from patting myself on the back.....) White Chocolate Mango Cheesecake, topped with shaved White Chocolate, and drizzled with a coconut/white chocolate ganache. Whoa....... I am not kidding, if you like cheesecake, and you like white chocolate, and mango's .....you might just be in heaven. I am attaching this recipe for you!!!
The other new dessert for you to try is a date cake we are serving. Individual moist date cakes, drizzled with our house-made butter-scotch sauce, a scoop of ice-cream and a bit of whipped cream on the side. And a sprig of mint to remind you how good it looks and how much better it tastes.
It is distressing to see Main Street, Placerville lately. In all of our years here, (since 1972), Gary and I have never remembered seeing this amount of empty shops on Main Street. We understand that we are in _____ (please insert the "R" word - not to be uttered by human lips.....) but the distressing part is we have such a small little town, and to see our street with so many vacancies is such a sign of what is happening around the country. Money is tight, the economy is sucky, the morale of the powers-that-be are like a soap opera that we are all in. But, still, Main Street in Placerville? What has been going on with our town that would cause our little berg to be losing so many businesses? What do we need to inject some new "pizazz" to get people back to shopping, window-shopping and just perusing our street?
Several years ago, when I was a member of the Downtown Revitalization Project, a survey was made as to what was most requested and needed on Main Street. I remember on the top of the lists were a men's shoe store, a Thai restaurant, women's undergarment store, ethnic restaurants in general and a fresh produce stand. Somethings also mentioned were shops catering to the our people being able to pick things up after coming home from work. I guess the hard part is realizing that so many of us don't utilize our own Main Street for our shopping, relying on other areas instead. Why is this? Costs of goods? Availability of more choices? Where do our locals go then? This to me, is the crux of the matter.
One of the things that we have always done here at Cafe Luna is changing our menu. This concept was to keep our locals happy and to keep things lively. I remember for our first eight years in business, my poor staffers had to get used to a new dinner and lunch menu WEEKLY!! I closed our lunches down five years ago (I am too tired....) Then we tapered the menu changes to monthly. This was to keep our loyal customers always finding something new on the menu when they came in. It certainly has kept our staffers on their toes.....But has it worked? What should or can other business owners do to keep our clientele happy and fresh and looking for their needs met locally? This might be the dilemma that needs to be addressed. But then again, in a raging battle to make sure our money is being spent wisely, how does one compete? These are the questions that shop owners (the Mom and Pop shop owners .....or in our case, the Pop and
Pop shop owners....) are trying to decipher. During these times of financial uncertainty, we all have this tendency to think: what should I be doing?
So I say: DRINK MORE WINE.....
Now listen: if you are looking for something truly incredible to be doing with your week-ends, go to our local wineries. What is amazing is in Napa and Sonoma, this is one of the largest industries available to those areas. People from all over the world go there to taste these world-class wines. And they charge sometimes an arm and a leg for this privilege. Guess what people? El Dorado and Amador counties offer you the same experience with little or no charges.
We are so fortunate to live in this area if you are a wine lover. And if you have friends visiting the area, what better way to keep them occupied and to show them a truly wonderful time than to take them wine tasting?
Gary and I have been proponents of this activity for many, many, many years. And the great part is anyone we have turned on to this, or anyone that has gone with us has had the same exuberance as we have. Wines, being the organic and ever-changing ever-evolving luxury that they are, can be a fascinating experience. Pack a picnic, buy some cheeses and bread (Dedrick's Main Street Cheese, 313 Main Street, #105, Phone: 530/344-8282) and hit the road. Make a week-end out of it: try some of the bed and breakfast places we have to offer. And of course, come to dinner at Cafe Luna (plug!) afterwards.
We have maps of the wineries here at Cafe Luna, and you can get them at the Chamber of Commerce. Indulge yourself, and support what we have that others want: a rare experience to taste and sample what the earth can give, right here in our own back yard. If you are interested, stop by: I am sure that Gary will be glad to route your plan of attact out for you!!
'Nuff said.
As always, the menu is attached in a PDF format, along with the recipes.
Let me know how things turn out and remember I love hearing from you.
Thank you for your continued support.
David at Cafe Luna
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