Ringing in a Dazzling and Delicious New Year!

New Year's Eve Appetizer

Ringing in a Dazzling and Delicious New Year!
Beggar’s Purses
and
British Cheese Toasts

Happy New Year Friends! May it be filled with dazzling and delicious dishes. And no shortage of exceptional adult beverages either. We are ringing in 2018 with a couple fabulous appetizers…pairing them with outstanding Champagne and Single Malt Scotch.

Champagne, smoked salmon, and caviar are an undisputed flavor trifecta. Here, premium smoked salmon is stuffed with a dollop of creme fraiche, then tied into an adorable bundle and topped with caviar.  Toasted brioche is the perfect vehicle for serving these little beggar’s purses, although a knife and fork are required. Forever elegant NV Billecart-Salmon Rosé is totally enchanting, with flavors of sweet spice and wild strawberries, it continues to be the Champagne that should be married to smoked salmon. And not just because of the name.

Our second appetizer is designed to pair with Scotch Whisky. Rich salty cave-aged English cheddar heightens the sweet notes in the Scotch. Peppery arugula and pickled watermelon radish offer the perfect counterpoints. Talisker Single Malt is from Carbost, Scotland on the Isle of Skye, it’s full-flavored and wonderfully peaty, with compelling flavors and brisk scents of the seashore in every luscious sip.

New Year's Eve Appetizer

Beggar’s Purse and British Cheese Toast Recipes

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Kasha Varnishkes

Kasha Varnishkes

Happy Hanukkah and Kasha Varnishkes

Roasted Whole Grain Buckwheat, Bow Tie Pasta,
Caramelized Onion, Sautéed Mushrooms, Walnuts, Parsley

The dish never fails to bring back sweet memories of my Nana and Aunt Edythe. My 2017 version of Kasha Varnishkes includes mushrooms and walnuts. It has more pasta and vegetables in relation to the buckwheat, and uses plenty of heart-healthy olive oil.

I remember that Auntie Edythe would prepare hers with lots of kasha in proportion to the bows and no doubt used plenty of schmaltz. It was more of a buckwheat dish than a pasta dish. She was such a terrific cook. It has been decades since her passing, but none of us will ever forget her cooking, especially her banana cake…and that she served real whipped cream made from scratch in the 60s when everyone else’s whipped cream came out of a can.

Feeling nostalgic with Hanukkah approaching, I was looking through boxes of my mom’s old photographs and came across the one below. Sadly, everyone in the photo except my cousin Robert has passed away. This image, taken at the iconic Palmer House in Chicago c. 1956, is a true treasure.  I believe that we bless them and they, in turn, bless us each and every time we think of them. Our memories keep the people who have passed on forever close to us.

Kasha and Bows
The Palmer House Chicago c. 1956 Left to Right: Dad Leonard, Mom Joyce, Cousin Robert, Auntie Edythe, Uncle Sydney, Uncle Syd’s Mother Rose, Papa Irving, Nana Fanny.

My Nana (paternal grandmother) was born in Kiev, Russia 1894. The family fled to Canada to escape the pogroms when she was a young girl. Her birth name was Vitte but she took her sister’s name, Fanny, after Fanny was killed in some sort of machine accident that was never explained to us as children. And now that there is no one left to ask, it will remain a mystery.

She met my Papa (paternal grandfather) when they were teenagers. Their families were living in the same apartment complex in Montreal. His name was Yitzcok when he was born in Romania in 1891 but changed it to Isadore upon arrival in Canada when he was 13 years old. They said he celebrated his Bar Mitzvah on the boat.

Fanny and Isadore married then made their way to the United States and settled in Chicago where Papa took the more American name of Irving, and they raised their children, (my aunt) Edythe and (my dad) Leonard.

I remember one day when we were kids, my Dad asked us if we knew Papa’s real name. I thought about it and said “Is” because that’s what Nana called him. Then I fell into a fit of giggles, “What kind of name is Is, Dad? That’s a verb!”

Our extended family always called Papa by the name Izzy (from Isadore) and Izzy is now my nephew Jett’s middle name. Jett celebrated his Bar Mitzvah in Chicago this past summer. Jett’s older brother Stone has Leonard as his middle name. Leonard sadly passed away in 1971 when he was just 49 years old. Stone, his would-be first grandson, was born in 2001. By keeping their names alive, we bless them.

Kasha Varnishkes Recipe

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Spaghetti alla Bottarga

Spaghetti alla Bottarga

Spaghetti alla Bottarga

A sea breeze, a multi-leveled palate of peat and iodine, a very long citrus aftertaste. That is how Trikalinos describes their grey mullet bottarga. I serve this gastronomic delicacy in a traditional manner – over a simple pasta prepared with olive oil, garlic, lemon, red chili, and parsley.

It is a special dish for connoisseurs of the sea. Lovers of caviar, sea urchin, anchovy and oysters will be enamored with spaghetti alla bottarga with its briny, complex captivating flavors and luxurious texture.

Spaghetti alla Bottarga Recipe

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Palos Verdes Pastoral – An Enchanted Dining Experience

Palos Verdes Pastoral - An Enchanted Dining Experience

Palos Verdes Pastoral
An Enchanted Dining Experience

Al fresco dining with magnificent views of Catalina Island, on a warm Autumn evening at sunset – this is Palos Verdes Pastoral, an enchanted fundraising event that brings people together amidst nature for an exclusive experience at Terranea Resort.

In addition to the camaraderie, gourmet foods, stellar wines, and ambiance that is truly second to none – the evening increases awareness of the important work of the Conservancy in protecting and stewarding our open space and nature. We celebrate the mission of the Palos Verdes Peninsula Land Conservancy to “preserve land and restore habitat for the education and enjoyment of all.”

The Palos Verdes Peninsula is part of one of five regions in the world that enjoys the Mediterranean climate, with all its bounty and biodiversity from our aromatic hillsides to the deep blue ocean.

The cuisine that has been borne out of this land and sea inspired Terranea Resort Executive Chef Bernard Ibarra to create a captivating menu reflecting those flourishing textures, colors, flavors and aromas of our unique region.

Mediterranean life revolves around the table, so it is fitting that this year’s Palos Verdes Pastoral is a dinner where 200 people gather to partake in these regional foods and flavors, where we celebrate and support the land and open spaces we adore so much.

Palos Verdes Pastoral

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Happy Hour: Figs, Cheese, Sherry

Happy Hour: Figs, Cheese, Sherry

International Happy Hour
Mission Figs/Cambozola/Oloroso Sherry

Fresh figs from California, creamy cheese from Germany, and semi-sweet sherry from Spain together create an amazing food synergy. They enhance each other in this simple yet stellar international happy hour fare.

Our cherished dark purple California figs were brought to the New World in the 1500s and got their name from the Franciscan missionaries who brought them up from Mexico and planted them in the mission gardens along the Pacific coast in the late 1700s.

  • Black Mission Figs have a honeyed-earthy-fruity flavor and creamy lusciousness. They are available fresh from mid-May through November.
  • Cambozola is German cow’s milk cheese reminiscent of a combination of French Brie and Italian Gorgonzola…triple creamy with that distinctive bleu cheese flavor.
  • Oloroso Sherry from Jerez, Spain has wonderful aromas of nuts, vanilla and caramel plus rich nutty semi-sweet creamy flavors. Oloroso sherries offer a terrific balance between sweet and dry.
  • A chewy rustic bread brushed with good olive oil is key, be sure to grill the bread over an open flame rather than toast it, that smoky char adds an important element to the combination.
  • Fresh thyme sprigs add another earthy layer.

Enjoy figs warmed in adorable cast iron pans with bubbling cambozola on grilled bread with a nip of oloroso sherry for a rich, savory, smoky, and sweet happy hour. Cheers to Fall!

Fresh Figs and Melted Cambozola Recipe

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Lemon Butter Spaghetti Tower with Caviar

Lemon Butter Spaghetti Tower with Caviar, Creme Fraiche, Chives

Lemon Butter Spaghetti Tower with Caviar
Crème Fraîche, Chives

Taking little sturgeon eggs to new heights, the usual suspects are combined in an unusual presentation. Spaghetti is tossed with lemon butter and twirled into a tall tower. Chives and crème fraîche make their predictable appearance then the pasta is crowned with a most heavenly California caviar. It’s definitely a special occasion pasta dish.

Lemon Butter Spaghetti Tower with Caviar Recipe

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