This Months Recipe

Double Click on the recipe title for a PDF copy. Enjoy

"Indian Stuffed Potato Naan Bread"

Naan is a traditional Indian bread served with meals. We are including this for my "foodies" who love to experiment and try new things to cook. You will love this recipe as it is actually two in one: "Naan" is the actual bread without the filling, which makes these incredible "puffy" breads when baked. Stuffing them with the potato mixture makes them a meal. These are fun to make and fun to eat. It is a great appetizer, or an addition to any good Indian Curry dinner. By themselves as a light luncheon or dinner; serve with a lightly dressed green salad, and you have perfection on a plate. We liked this best with a glass of Gloria Ferrer Brut. It was a perfect combination.

These were devoured by all who tried them. It is a yeast bread base, and start to finish, it took about 3 hours (with 2-1/2 hours rising time).::::

Also noted this: when making a day ahead, the heat level of the chile peppers cooled off considerably, thus we made second batch with the higher amounts of peppers for their mild heat factor. to be This is important if you want a bit more spice to this dish. Just double click on the above title for the link to the printable recipe.

*Depending on your heat levels, add up to 3 chile peppers, but make sure you seed and devein them.

August 2010

Double-Click here for a down-loadable copy of current menu

For all of our friends who are looking for Gluten-Free foods and desserts, most our our entree's are either Gluten-Free, or can be adapted. Polenta may be substituted for pasta, and certain items can be left un-breaded or floured. Ask your server.

David is in the Kitchen

Appetizers

Soup - We love soup. Made fresh here at Café Luna. Appropriately garnished. Cup 6. Bowl 8.

Baked Brie - Brie cheese baked and topped with a warm house-made chutney, roasted heads of “melt in your mouth” garlic for squeezing, grapes, and toasts for spreading. 8.

Tomato Caprese - Locally grown Heirloom tomatoes, sliced and served with Mozzarella cheese and fresh basil, drizzled with a Balsamic vinaigrette and toasted bread-crumbs. 8.

Crab & Shrimp Dip - Crabmeat and shrimp, roasted garlic and other herbs minced and pureed’ and mixed with three cheeses and baked until golden. Served with toasts for spreading. 9.

Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and white wine. 7.

Small Plates

Make a meal of these by adding our House Side Salad 5.

Torta Rustica - Our version of “Pot Pies”: look for tonight’s selection on our special listing. AQ.

Market Pasta - A bed of warm Spaghettini pasta tossed with fresh Heirloom cherry tomatoes, our house-made basil pesto, topped with toasted pine-nuts. A simple dish so wonderful in flavors! 14. (With chicken, add 6.) (Wine Suggestion: C.G.DiArie Zinfandel)

Polenta ala’ Luna - A favorite in Italian kitchens, this dish is polenta triangles made with Parmesan cheese, garlic and cream, cut thick, baked, and then topped with a rustic mushroom, sun-dried tomato and red-wine sauce, sprinkled with Gorgonzola and Parmesan cheese and then top baked in a casserole. 12.
(Wine Suggestion: Paoletti Sangiovese)

Pasta Entrees

All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces and mixed fresh vegetables (Crumbled Bleu cheese available for 1.50)

Italian Sausage Ragu’ - Spicy pork and veal meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. 19.
(Wine Suggestion: Tolosa Edna Ranch Pinot Noir)

Pasta Cavatappi - Fresh locally grown cherry and grape tomatoes sauteed with sun-dried tomatoes, Kalamata olives, capers, garlic, corn, garbanzo beans, and fresh arugula flashed with white wine and lemon. Served tossed with “Cavatappi” pasta - short curly tube shaped pastas and finished with a bit of Feta. A vegetarian dish. 17. (With chicken, add 6.) (Wine Suggestion: Marimar “Acero” Chardonnay )

Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Spaghettini pasta. 24. (Wine Suggestion: Boeger Sauvignon Blanc)

Hot-Head Entrees

for those looking for adventures in heat and chiles....

Chipotle Chile Pasta - This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo sausage, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle chiles, tomatoes, cilantro and onions. Served with Penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Spicy, but can be made hotter. 25. (Heat Scale of 1 - 10 = 8) (Wine Ideas: Boeger “Reserve” Barbera)

Yellow Thai Curry - Fresh Pacific cod and jumbo scallops in a mild yellow Thai curry with chunks of carrots, potatoes, simmered in a coconut milk yellow curry sauce, served with Basmati rice. 28. (Heat Scale of 1 - 10 = 6) (Wine Suggestion: Chateau St. Jean Riesling)

Dinner Entrees

All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces and mixed fresh vegetables
(Crumbled Bleu cheese available for 1.50)

Risotto - Italian Arborio rice slowly simmered in rich vegetable, saffron stock and white wine until creamy, finished with fresh caramelized butternut squash, baby peas, corn, cherry tomatoes and mushrooms flavored with fresh thyme and Parmesan cheese and served drizzled with a white truffle oil. This is a rich and wonderful family-style “company” dish (Vegetarian) 17.

Grilled Stuffed Chicken Breast - Boneless chicken breast stuffed with Sonoma goat cheese and herbs and topped with a baby greens, cherry tomato and bacon salad, on a bed of mashed potatoes and fresh vegetables of the day. 24. (Wine Suggestion: Madrona “Reserve” Chardonnay )

Pork Tenderloin - Niman Ranch pork tenderloins, brined for juiciness, then dry-rubbed with our herb-blend, and roasted to medium, sliced and served with our house-made barbecue sauce and served with mashed potatoes and fresh vegetables. 25.
(Wine Suggestion: D.K. Cellars Merlot)

Rack of Lamb - Some of us LOVE lamb, so here you go! Australian lamb rack coated in minced garlic, bread crumbs, and Dijon, roasted medium rare, sliced and served with a fresh mint, ginger and garlic pesto. With mashed potatoes and fresh vegetables. 29.
(Wine Suggestion: Sean Minor “4Bears” Cabernet )

Skirt Steak - A wonderful cut of meat full of flavor, that is increasingly popular as a marinated and grilled piece of meat. We are dry-brining this meat, rubbing the steaks down with our own “Montreal” style dry-rub, char-broiling to your specification (best served medium to medium/rare) and serving it topped with a dollop of rich Port and shallot butter. With mashed potatoes and sauteed vegetables. 26. (Wine Suggestion: Boeger “Reserve” Barbara)

Rib-Eye Steak - A 16 oz. Rib eye, dry-rubbed with herbs, grilled to your specifications, and topped a dollop of “Cowboy Butter” - a paprika, garlic and herb butter. Served with fresh vegetables and d potatoes 29. (Wine Suggestion: Jeff Runquist “R” Cabernet Franc)

Scallop and Mushroom Gratin’ - Large sea scallops gratineéd with mushrooms, onions, cream and topped with Mozzarella and Parmesan cheese, broiled until golden and served with herbed basmati rice and fresh vegetables. 25. (Wine Suggestion: “J” Pinot Gris)

Red Snapper Vera Cruz - Fresh Pacific Red Snapper fish quickly pan-roasted until golden, and then served simmered in a red sauce made with capers, green olives, and pickled jalapenos, served with Basmati rice. 26. (Wine Suggestion: Hollys Hill Viognier)

Basa - Our most popular dish! A wonderful sustainably farmed white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. 24. (Wine Suggestion: “J” Pinot Gris)

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Internet Specials for August 2010

Double Click here for a copy of this months dining specials and coupons for our internet readers...

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Café Luna
451 Main Street, #8, Placerville, CA
Phone 530/642-8669 begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting begin_of_the_skype_highlighting 530/642-8669 end_of_the_skype_highlighting

July Menu
(Double-Click above to go to printable copy of menu)

David is in the Kitchen

Appetizers

Soup - We love soup. Made fresh here at Café Luna. Appropriately garnished. Cup 6. Bowl 8.

Baked Brie - Brie cheese baked and topped with a warm house-made chutney, roasted heads of "melt in your mouth" garlic for squeezing, grapes, and toasts for spreading. 8.

Tomato Caprese - Locally grown Heirloom tomatoes, sliced and served with Mozzarella cheese and fresh basil, drizzled with a Balsamic vinaigrette and toasted bread-crumbs. 9.

Sauteed Mushrooms - Fresh mushrooms pan sauteed in fresh garlic, olive oil, butter and white wine. 7.

Small Plates

Torta Rustica - Our version of "Pot Pies": look for tonight's selection on our special listing. AQ.

Market Pasta - A bed of warm Spaghettini pasta tossed with fresh cherry tomatoes, our house-made basil pesto, and Parmesan cheese topped with toasted pine-nuts. A simple dish so wonderful in flavors! 14.
(With chicken, add 6.)

(Wine Suggestion: C.G.DiArie Shenendoah Zinfandel)

Pasta Entrees

All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces and mixed fresh vegetables (Crumbled Bleu cheese available for 1.50)

Italian Sausage Ragu' - Spicy pork and veal meat, simmered with garlic, tomatoes, wild and domestic mushrooms, herbs and red wine to make a wonderful sauce served on a bed of Pappardelle pasta (wide ribbons) sprinkled with Parmesan cheese. 19.

(Wine Suggestion: Tolosa Edna Ranch Pinot Noir)

Pasta Cavatappi - Fresh locally grown cherry and grape tomatoes sauteed with sun-dried tomatoes, Kalamata olives, capers, garlic, garbanzo beans, and fresh arugula flashed with white wine and lemon. Served tossed with "Cavatappi" pasta - short curly tube shaped pastas and finished with a bit of Parmesan. A vegetarian dish. 17. (With chicken, add 6.)

(Wine Suggestion: Marimar Estates "Acero" Chardonnay )

Pasta Raphael - Chunks of fresh Atlantic salmon filet simmered in a rich sauce made with tomatoes, white wine and artichoke hearts, basil and herbs, finished with a bit of cream and topped with Parmesan cheese. Served on a bed of Spaghettini pasta. 24.

(Wine Suggestion: WHITE: Boeger Sauvignon Blanc
RED: D.K. Cellars Meritage)

Hot-Head Entrees

(For All Of You Craving Hot, Spicy Food)

Chipotle Chile Pasta - This incredibly flavorful and spicy dish combines boneless chicken, Spanish Chorizo sausage, shrimp and ham pan-sauteed and then simmered in a smoky sauce made with chipotle chiles, tomatoes, cilantro and onions. Served with Penne pasta, sprinkled with a bit of Mexican Cotilla cheese. Spicy, but can be made hotter. 25.
(Heat Scale of 1 - 10 = 8)

(Wine Ideas: Boeger "Reserve" Barbera)

Yellow Thai Curry - Fresh Pacific cod and jumbo scallops in a mild yellow Thai curry with chunks of carrots, potatoes, simmered in a coconut milk yellow curry sauce, served with Basmati rice. 28.
(Heat Scale of 1 - 10 = 6)

(Wine Suggestion: Chateau St. Jean Riesling)

Dinner Entrees

All entrees are served with a fresh salad of mixed baby greens featuring organically grown lettuces and mixed fresh vegetables (Crumbled Bleu cheese available for 1.50)

Grilled Stuffed Chicken Breast - Boneless chicken breast stuffed with Sonoma goat cheese and herbs and topped with a baby greens, cherry tomato and bacon salad, on a bed of mashed potatoes and fresh vegetables of the day. 24. (Wine Suggestion: Madrona "Reserve" Chardonnay )

Grilled Skirt Steak - Skirt steak marinated in a roasted garlic, olive oil and Balsamic vinegar brine, char-broiled to medium-rare (or what you would like), sliced and served on a bed of dressed Arugula leaves, topped with a caramelized onion and Parmesan oil. With mashed potatoes and fresh vegetables. 28.

(Wine Suggestion: Boeger Zinfandel)

Barbecued Pork Tenderloin - Niman Ranch pork tenderloins, brined for juiciness, then dry-rubbed with our herb-blend, char-broiled to medium, brushed then simmered with our house-made barbecue sauce and served sliced. With mashed potatoes and fresh vegetables. 25.

(Wine Suggestion: MacRostie "Keltie Brook" Merlot)

Rack of Lamb - Some of us LOVE lamb, so here you go! Australian lamb rack coated in minced garlic, bread crumbs, and Dijon, roasted medium rare, sliced and served with a fresh mint, ginger and garlic pesto. With mashed potatoes and fresh vegetables. 29.

(Wine Suggestion: Cedarville Cabernet )

Rib-Eye Steak - A 16 oz. Rib eye, dry-rubbed with herbs, grilled to your specifications, and topped a dollop of "Cowboy Butter" - a paprika, garlic and herb butter. Served with fresh vegetables and d potatoes 29.

(Wine Suggestion: Jeff Runquist "R" Cabernet Franc)

Red Snapper Vera Cruz - Fresh Pacific Red Snapper fish quickly pan-roasted until golden, and then served simmered in a red sauce made with capers, green olives, and pickled jalapenos, served with Basmati rice. 26.

(Wine Suggestion: Hollys Hill Viognier)

Jumbo Prawns - Large Pacific prawns pan-sauteed with cilantro, chunks of fresh pineapple, garlic and tomatoes, and finished with a sweet chile pan sauce, served with Basmati rice. With mixed vegetables. 27.

(Wine Suggestion: Boeger Sauvignon Blanc)

Basa - Our most popular dish! A wonderful sustainably farmed white fish similar to Filet of Sole: sweet, flaky and moist. It is lightly dusted in Panko bread crumbs, pan-sauteed and topped with a lemon-butter pan reduction sauce and toasted almonds. Served with rice pilaf and fresh vegetables. 24.

(Wine Suggestion: "J" Pinot Gris)

Join us on facebook! www.facebook.com/cafelunaplacerville

8.00 Per person Minimum Table Service Charge
Split Plate Charge: 5.00
We use Kosher Salt for our cooking and on the Tables
Special Diets: inform your servers to let us help.


Café Luna
451 Main Street, #8,
Placerville, CA
Phone 530/642-8669

www.cafelunatics.blogspot.com

June 2010

June 2010

Hi All you Lunatics;

I know, I know....I am a week late....but it is so crazy outside, that I had to fix my drip system at the house, re-organize all my outside potted plants, pot up all my summer starts, walk the dog, and....those were the priorities needing to be dealt with.....and I love doing them this time of the year.

The big decision? Are we going to try to grow tomatoes (again) this year. I am for NOT doing it, Gary, the happy couch-farmer, says WE MUST. Why though? I figure that all of the tomatoes we harvest cost us about $8.75 each, after the purchasing, the fertilizing, the watering, the fretting, and then there is the wine I must consume each time I find one of those hideous green and yellow tomato worms on them....
therapy sessions are not even included in this price factor!..

And the best reason??? We have several great Farmers Markets to purchase them from instead!!! No bugs, beautiful tomatoes, and a much greater selection!!! Did I mention NO bugs???

In my mind, I am a Martha-Stewart-Man farmer: nattily dressed, nothing out of place, no weeds, perfect soil and compost balance, pristine plants bearing hoards and hoards of tomatoes,fruits, and vegetables, when in reality I am more like if George Costanza from Seinfeld were to try to grow vegetables: all out war would be engaged upon the environment because it didn't pan out correctly, shirts and clothing with rips, paint smears, and ill-fitting, and it would result in a panic attack, all-out lies to fellow farmers, exaggeration beyond belief and loss of friends and then on top of it all I would find out I am allergic....and ultimately: no tomatoes.

I know my limits....tomato plants are off-limits.

And then I have to be nice to people on top of this??? If you know me, you know that this is not something that just rolls off my tongue.....

Bitchy? yes. Prone to sarcasm? easily!! Being nice? Not so easily....I would rather sit back and just observe the craziness of life rather than have to participate in all of it.....but that is why I am in the back room and Gary is in the front.

We know our stations in life.

He likes people.

I myself? I am in the back room listening to Leo LaPorte pod-casts, and humming along to African rhythms and chants that are recorded on my Ipod. And just cooking away, making more condiments and oils, and emulsions, and chutneys....now that is when I am happiest!!

Speaking of condiments: I love them. IF you were to come and visit our house on any given day or night, we would be able to open the refrigerator and find about 40 different condiments we like to cook with. I love to experiment and play around with this type of quick-on-the-fly type cooking where you take a great single ingredient and enhance it simply with a great "go-together" type condiment. You know what I mean: chutneys, salsas, flavored oils, emulsions, puree's, etcetera, etcetera, etcetera.

We have a great item on this months menu which is a Grilled Skirt Steak on a bed of fresh Arugula leaves, sliced, and then topped with a Parmesan and Roasted Garlic Oil. It is fantastic in my opinion. I should be using it for dipper for our breads, or as a condiment for fish or chicken, or anything that needs something flavorful on it. This whole dish was designed around this condiment we whipped up in the back room of the kitchen.

Then, my produce man brought me some excellent Arugula to go with this dish, and so we made an Arugula Oil to top our soups with. Another item that would be spectacular as a bread dipper.

Sheri and Sally were in the other night and I made them try these, and they are the ones who thought bread dipping condiments would be the bomb. I know they are right. They have excellent taste. It is always fun to have someone else make some observations about things: sometimes I get so caught up in tunnel vision that I forget to expand the universe with foods we make. So they come in and they tell me this and that and all of a sudden it blossoms and evolves into something completely different. This is the best part of cooking: collaborations with friends. and this is how new recipes are created....

Sooo....

Cafe Luna came in 2nd Place on KCRA's A-List for Best New American Food Restaurant. (Double click on it to go there)
Thank you for your support on this, and the emails and the reply's and the messages....it was fun. KCRA told us more that 94,000 people participated in this voting.....how fantastic! Now.....what do we do with it???

I don't know. But it was a hoot to get involved in it all....caught up in the moment I guess.

Thank you one and all who helped us on this. Our friends at Boulevard Bistro in Elk Grove deservedly won first place. If you have not visited Bret and Debora's wonderful restaurant, do it soon. They have a great Sunday Brunch, and serve lunches and dinners (Click on their name to go to their website). Congratulations!!!
To all of us....
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We are on Facebook now, and I try to post all of our daily changing specials and notes....if you are interested, sign up for these notices, and I promise not to make you crazy....John told me no more that 4 a week!!!

www.facebook.com/cafelunaplacerville

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Enjoy our weather, go to the wineries, go to the nurseries, get involved in spring. Come to Cafe Luna, see Gary and Richelle and Maria, and Courtney and Chelsey, and say hello. We love to see you, and I love to hear back from you.

Thank you for your business and your continued support. Spring is eternal for all of us!

Take care.

David at Cafe Luna

June Dinner Menu

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This Months Dinner Menu for June, 2010

Click Here to get a copy of our current menu for Cafe Luna

and our by the Glass Selections