Spiced Pear Pie

The popularity of the pear dates back to ancient times. While the Greek poet Homer referred to pears as a “gift of the gods,” others were developing new varieties of cultivated pears in Rome. Over the years, hundreds of different varieties have been introduced. Today the Bartlett pear is the most popular variety in the United States.

The Health benefits of pears are numerous too. They are rich in vitamin C, with antioxidant properties and filled with fiber. Studies have also shown that eating pears helps protenct women against breast cancer, lowers blood pressure and may reduce the chances of a stoke, and good for colon heath—to name just a few! So Homer was right on track—a true gift from the gods!

Pie Crust

2 cups all-purpose flour

½ tsp. salt

1 ½ sticks unsalted butter

¼ cup ice water

Sift flour and salt together. Cut the chilled butter and margarine into small bits and add to the flour. Work flour and butter together. Add ice water slowly to the pastry, and press pastry together into a ball. Chill dough for at least one hour.

Pear Mixture

4-5 medium sized pears, sliced

½ cup sugar

1 ½ tbsp. flour

½ cup sugar

½ tbsp. cinnamon

1 tsp. nutmeg

1 tsp. cinnamon

This recipe makes one 9-inch pie. Make pie dough and chill for at least one hour. Roll out dough and place into pie pan. Fill pie shell with sliced pears. Sprinkle with sugar, cinnamon and dot with butter. Roll out remaining pastry and cover and cover the pastry top, seal and crimp rim, then slice a few vents on the top. Bake pie for 45 minutes, or until crust is lightly browned.

Smells like...cat pee?

Wine descriptions are often filled with good sounding, yummy words like tropical fruit, chocolate, citrus, floral. But there is another set of descriptors in the world of wine that you may not want to think exist in your glass. Words like sweat, barnyard and yes, even cat pee often make their way into wine descriptions. Do these descriptors indicate a bad wine? And do we really have to think about that putrid smell of cat pee before enjoying our glass of wine?

Wine descriptors are numerous and allow tasters to work with a common vocabulary to describe the aromas, flavors and texture of a wine. Descriptors can vary significantly from taster to taster. We will all taste a wine in a slightly different way. But the descriptors allow us to put into words what we are experiencing.

Many wine descriptors are easy to grasp and conceptualize, especially if you have spent any time in a kitchen. Words like buttery, citrus, tropical, dark berry and chocolate are pretty straightforward. It gets a little more complicated when you get to descriptors like clean, accessible, earthy and full. These words might mean something slightly different to each taster but they typically can get tasters to a common ground. But what about words like cat pee and sweat? What do they mean and can they possibly indicate anything good about a wine?

Cat pee, sweat and barnyard are words you’ll actually hear quite often if you spend a lot of time reading wine descriptions. New Zealand Sauvignon Blancs are wonderfully crisp, vibrant wines with great fruit aromas and flavors. Yet you will often hear sweat and cat pee when describing a New Zealand Sauvignon Blanc. They don’t indicate anything bad about the wine, just descriptions that help find a common ground for describing the taste of these distinct wines.

Wine descriptors can be a lot of fun and very useful when describing wine. Definitely use lots of ripe fruit, citrus and chocolate descriptors but don’t hesitate to throw in a cat pee now and then.

Events on the Slower Side

Slow food is more than just a way of eating—it is a way of living. The Slow Food movement is growing in popularity as more people around the world find pleasure in cooking food in a way that is as committed to the community and the environment as it is to our own health.

The Slow Food USA seeks to create a dramatic and lasting change in the food system by reconnecting people with the plants, animals, soils and water that produce it. Slow Food wants to ensure equality, sustainability and pleasure in the food we eat. Now more than ever, the Slow Food movement is popping up all around Napa and Sonoma County. Check out a couple of upcoming events with a focus on local, sustainable eating.

Be sure not to miss the Slow Food event at the historic Bale Grist Mill in St. Helena. Co-hosted by the Napa Valley Slow Food and the California State Parks, this event will include a meal prepared with local foods by the Silverado Brewing Company featuring a grain fed Mule Foot Hog, Napa Valley wines, specially brewed “Bale Ale”. There will also be a silent auction and tours and demonstrations of the Grist Mill with Miller Eric Gerhardt. All the proceeds from this events will help keep the much-loved Bale Grist open for others to enjoy.

Also, join the Clif Family Farm as they host a farm party benefit that promises to be an entertaining afternoon filled with food, wine and music. Owners Gary and Kit Erickson and winemaker Sarah Gott will be there to share wood-fired pizzas and delicious food straight from the gardens. There will be farm tours and neighboring wineries pouring including Clark-Claudon Vineyards. The proceeds from the event will benefit The Community Alliance with Family Farmers. The winery is located in Pope Valley, about 15 minutes outside of St. Helena. For more information visit and to purchase tickets www.cliffamilywinery.com/farmparty.

http://www.napavalleyslowfood.org

http://www.caff.org

Summer Squash with Penne Pasta

My garden is now producing an abundant amount of squash, and as a result, I have found myself in search of creative and tasty ways to use my yellow crookneck and zucchini. The heat of the summer, however, does not make me want to cook much. Luckily for me, this is an easy recipe that you can whip up in no time, and it also tastes delicious served cold at a warm outdoor picnic.

1 pound penne pasta
¼ cup fresh parmesan cheese
4 garlic cloves, finely chopped
3 tbsp. olive oil
3 zucchini, sliced
3 small yellow or crook-neck squash, chopped
1 med. White onion, chopped
2 bell peppers, chopped
½ cup chicken stock
5 tbsp. butter

Cook the pasta according to directions. In a large saucepan on medium heat, heat olive oil with garlic, onions and squash, and cook for about 8 minutes. Add chicken stock and butter, and salt and pepper to taste. Poor squash mixture over pasta and add cheese to the top. Serves 4-6.

Recipe by Karen Grimes

Oh-So-Juicy Peach Cobbler

The ever-so-popular peach is now coming into season! Peaches originated in China and were mentioned in the tenth century B.C. as being the favored fruit of emperors. The peach was brought to America by Spanish explorers in the sixteenth century. Today the peach is the second largest commercial fruit crop grown in the United States (second to apples). Enjoy one of the season’s sweetest treats in our easy-to-make peach cobbler.

Ingredients:
4 ½ cups sliced and peeled peaches
2 ½ cups sugar, divided
1 tbsp. ground cinnamon
1 tsp. nutmeg
9 tbsp. butter
1 ½ cup self-rising flour
1 ¾ cup milk
½ cup water

Preheat oven to 350 degrees. Combine half of the sugar with peaches and water in a pan on medium high heat and bring to a boil, stirring frequently. Simmer for about 10 minutes and remove from heat. Place butter in a baking dish and place in oven to melt. Mix remaining sugar, flour and milk slowly. Pour mixture over melted butter and do not stir. Spoon peaches on top and add the syrup. Sprinkle cinnamon and nutmeg on top. Bake for about 40 minutes. Serve with whipped cream or vanilla ice cream.

Recipe by Chef Emily Buller

Summer's Best Food & Wine Pairing Tips

My ideal vision of summer is sitting by the pool (or in the pool on a hot day) with good friends, a large spread of tasty food and several great wines, preferably at least one that is served extremely chilled. So what food and wine combos work best for celebrating summer? We’ve already tested out quite a few this summer and have come up with a list of our favorite pairings.

Tomato, Mozzarella & Basil

This is a classic summer appetizer combination. And although it may feel a bit overdone at times, there is nothing better than a big, ripe, juicy tomato with fresh mozzarella and basil picked right from the garden. And although tomatoes are notoriously difficult for pairing with wine, we recommend a crisp and refreshing Italian Pinot Grigio. You can’t go wrong pairing a classic Italian dish with an Italian wine.

Corn on the Cob

The sweet, simple flavors of fresh picked corn go well with a crisp and off-dry Riesling or a unoaked Chardonnay that will bring out the sweetness of the corn. A simple and easy way to prepare – cover the corn in butter, salt and pepper and wrap the center with one husk. Cover with aluminum foil and throw on the bbq for 15-20 minutes.

Juicy Burgers

Fire up the grill and throw on some burgers. There’s really no better food for a warm, summer night. Whether you go beef, lamb, turkey or veggie, there’s a wine to match. For beef or lamb burgers, we recommend a California Zinfandel or an Australian Shiraz. For turkey or veggie burgers, go for a Pinot Noir or maybe even a Rose.

Sweet Peaches

You really don’t need much more for a summer dessert than a bowl of just-picked sweet, juicy peaches. Pair with a Moscato d’Asti. The peachy flavor of the wine pairs great with the peaches themselves.

Written by Linzi

A Late Summer Garden

We are now in the heat of summer and if you missed out on planting a garden this spring, you may be regretting that decision as you watch the plethora of fresh veggies filling the stands at your Farmer’s Market. Believe it or not, it is still not too late to plant a summer crop. Here are some of our favorites that you can enjoy well into the late summer and early fall.

Culinary Herbs:
Basil-transplant
Cilantro-sow outdoors
Rosemary-transplant
Marjoram-transplant

Veggies to Plant by Seed:
Watermelon
Beans
Cantaloupe
Corn
Cucumber
Melons
Okra
Gourds

Veggies to Transplant:
Sweet Potato
Tomatoes
Peppers

Lemon Feta Orzo Pasta

I have been looking for the perfect summer pasta dish for quite some time—the no-fail dish that is great served cold at a picnic. And thanks to one of our loyal Local Pairings readers, I have found one that fits the bill. When I first tried this recipe, I was blown away by the fresh mint, combined with savory raisins, basil and zesty lemon. I added grilled chicken which is a great addition, but this would also be a perfect side to grilled salmon.

1 ½ cups orzo
2 Tbsp lemon juice
½ tsp kosher salt
1/8 tsp pepper
1 clove garlic, minced
¼ cup olive oil
½ tsp sugar
½ tsp dried oregano
2 1/2 ounces feta cheese

¼ cup chopped fresh basil
½ cup yellow raisins
½ cup pine nuts or walnuts

Cook the orzo 8-10 minutes in a large pot of boiling water with some salt added. In a bowl, mix olive oil, lemon juice, garlic, salt, pepper, sugar and oregano.

When orzo is done, add warm orzo to bowl and mix with dressing. Let sit until room temperature. Mix in raisins, nuts, feta and fresh basil.

Pair with a white wine such as Sauvignon Blanc, Pinot Grigio or Riesling.

Modified recipe is from Erica Sweeney, original recipe from The Newlywed Cookbook by Robin Miller.

A Name I Want to Remember

Travel the narrow, wooded and windy road into the heart of the Stags Leap District and you will find a winery of similar character – no straight lines, a deep connection with its natural surroundings and bright bursts of color are all part of the charm of Quixote Winery. When owner Carl Doumani decided to build Quixote Winery, he found inspiration in famed Viennese architect and artist Friedensreich Hundertwasser. The result is a whimsical winery that befits its legendary name.

Contrary to Don Quixote’s famous first line “In a place at La Mancha, which name I do not want to remember…”, Quixote winery is one that you definitely don’t want to forget. It took Hundertwasser ten years to design and build the winery. His philosophy of design centered around several rules that included among others, no straight lines and planting the roofs with grass and trees. Sadly, Hundertwasser did not get to see his completed work. He died in 2000, just before the completion of the winery.

Although you may visit Quixote Winery for the art, the wines are worth the visit themselves. The winery makes two wines under the Quixote label (which Hundertwasser designed for Doumani) and two wines under a second label called Panza. The wines are Cabernet Sauvignon and Petite Syrah. All of the fruit is sourced from the family’s 27-acre, organically farmed estate vineyard. They Quixote Petite Syrah is my favorite – a rich, silky wine with deep and juicy flavors of blackberry, plum and blueberry.

Written by Linzi

Cupcakes for Adults

Photo by Lindsay Garvey, Lindsay Garvey Photography

What is it with cupcakes these days? A dessert that used to be relegated to kids birthday parties has now become a hip indulgence for those with a sweet tooth. Cupcakeries are sprouting up throughout the Bay Area with three recently opened in Napa alone. And the cupcakes they sell are no ordinary cupcakes. With names like Pink Champagne, Black Cherry Jungle and Raspberry Dazzle, there is something that is sure to please everyone.

I’ve never been much of a cupcake person but I now consider myself a convert, seeking out these deliciously moist and tasty mini cakes whenever possible. And luckily for me, Napa has many options. Sift Cupcakery, Gigi’s Cupcakes and Kara’s Cupcakes all opened within the past few months. The cupcakes are mouthwatering delicious and most use fresh, local ingredients.

Treat Yourself to a Cupcake

Gigi’s - At Gigi’s, the cupcakes are so moist and delicious that simple may be best. Go for the Chocolate Chocolate or Double Vanilla. Cupcakes are $3.25 each. 3261 Browns Valley Road in Napa

Sift: a cupcakery - the beauty of Sift is that it’s located inside a clothing boutique (Cake Plate) so you can do some shopping while enjoying your cupcake. They also have a location in Cotati. Be sure to try Pinking of You – a deliciously moist vanilla cupcake with pink buttercream frosting. Cupcakes are $2.75 each. 1000 Main Street in Napa and 7585 Commerce Blvd in Cotati

Kara’s Cupcakes - With five locations across the Bay Area, Kara’s is one of the more well-known cupcakeries. Their newest location is in Napa’s Oxbow Market. Try the Fleur De Sel, an indulgent chocolate cupcake with caramel filling, ganache frosting and fleur de sel. Cupcakes are $3.25 each.

Written by Linzi

Pear Salad on Endive

This is always a favorite appetizer, and a great one to serve at your next outdoor dinner party. It has a light, delicious flavor with creamy Cabozola combined with a sweet and refreshing pear salad, all placed neatly on top of an endive “boat”. This appetizer pairs perfectly with a glass of bubbly.

½lb. wedge Cambozola cheese

1 large pear, finely diced

4 Belgium endive

1 tsp. honey

4 tsp. olive oil

1 tbsp. champagne vinegar

1 shallot, finely diced

1 tbsp. chives, finely chopped

Cut the ends off the endives, leaving the individual endive leaves. Mix the diced pear, diced shallot, chives, olive oil, vinegar and honey together in a small bowl and set aside. Place the Cambozola cheese into a small Ziploc bag and pipe a small amount onto each endive. Then place about 1 tsp. of pear mixture on top of cheese. Finish with a half of walnut or pecan. Serves about 6 (serving 3 per person).

Recipe by Chef Emily Buller

Unfined & Unfiltered

These days you see a lot more of the terms unfined and unfiltered on wine labels. These terms have become more widely used in the wine industry as some experts argue that wines that have been fined or filtered lose a certain amount of their character and complexity. Yet fining and filtering have long been used to make wine, removing bacteria, yeast and sediment from the wine before its bottled and many truly great wines are made using fining and filtering practices. So why the new trend toward unfined and unfiltered? Does it really make a better wine, leaving more flavor, aroma and character?

If you are not familiar with unfined or unfiltered wines, you may be a bit surprised when you pour a glass of one of these wines, especially a chardonnay. The wine in your glass will look a little cloudy. Don’t fear, there is nothing wrong with your wine. The hazy appearance comes from the yeast and sediment that remain in the bottle.

Some of my favorite unfined and unfiltered wines come from Newton Vineyards in Napa Valley. Newton winemakers have a long history of making wines without using fining or filtering. The result is beautifully elegant wines with a rich mouthfeel. I especially like the Newton Chardonnay. Would I like this wine any less if it was fined and filtered? That’s hard to say since the winemakers have selected to make their wines without these processes and the wines are an expression of the winemaker’s style.

I think unfiltering and unfining are additional ways that winemakers can differentiate their style from the thousands of wines available today. Great wines are made both ways and it’s fun to try them all.

Written by Linzi

Breakfast Spots to Get out of Bed For

Breakfast is one of my favorite meals. It’s always a spur of the moment decision whether to eat out for breakfast so there’s no pressure and it’s hard to find a truly terrible breakfast spot. Most places can at least serve up a good fried egg. But I do have three criteria for a really excellent breakfast spot – a warm cuppa joe, a nice sunny patio and delectable pastries. There are a few spots in Napa and Sonoma that meet these simple criteria. Here are a few to get you out of bed in the morning.

Boon Fly Café, Carneros

Although Boon Fly doesn’t serve up any patio seating, it does make an excellent cuppa joe with a fresh pot always waiting at the door for the long wait you are sure to encounter on a weekend morning. And as for pastries, they have Napa’s best donut holes. You can get a Baker’s Dozen or just get four with your coffee (I’d opt for the Baker’s Dozen!). They also make a great Eggs Benedict and unique breakfast pizzas. Worth the wait.

Sunflower Café, Sonoma

Sunflower Café has one of the best patios making it a great spot to spend a sunny morning. Located right off the Plaza in Sonoma, they have a great menu full of omelets, breakfast sandwiches and yes, yummy pastries. Although maybe a bit rich for breakfast, you have to try their homemade bread pudding served hot with a scoop of vanilla ice cream.

ABC Bakery, Napa

ABC stands for Alexis Baking Company and the bakery items at this spot definitely are worth the visit. I’m also a big fan of the breakfast sandwich complete with eggs, chilies, jack cheese and salsa on a cornmeal bun. There are a few outside tables and the coffee’s always great and plentiful.

Pacific Blues Café, Yountville

Another great patio option is Pacific Blues Café in Yountville. Although the service is always a bit slow, the food is good and there is no better patio for breakfast north of Napa. Their Flatcar Flapjacks are big and fluffy and one of my favorites.

Gillwoods Café, St. Helena

This is a local’s favorite—especially on the weekends where you should expect a short wait for a table. Once inside, the atmosphere is quaint and casual, and the food is good old American. While you can’t expect anything too cutting edge, you can expect large portions of traditional home-cooked breakfasts, served fast and fresh. And you can pick up a copy of the morning newspaper waiting for you right inside the door. Gillwoods also has a location in downtown Napa.

Written by Linzi

Simple Sushi Rolls

Sushi rolls make wonderful summer party food that are great for sharing on a warm summer evening. Many people are intimidated by Japanese food like sushi rolls, when in reality it can be fun and quite easy to make. You can make vegetable rolls, or any fish or combination rolls that you like. This is a great dinner to include your friend in making. Just prepare the rice ahead of time, and have each person roll his or her own.

¼ cup rice vinegar
1 cup water
½ cup sushi rice (see recipe below)
1 large cucumber, unpeeled
1 large carrot, peeled
1 large avocado
3 sheets seaweed
4 oz. fresh salmon or tuna, skinned
Wasabi paste or powder
A sushi rolling mat
Pickled ginger and soy on the side

To make rice:
1 ¼ cup short-grained rice
3 tbsp. rice vinegar
2 tbsp. sugar
2 tsp. salt

Wash rice in a large bowl until the water is clear. Drain and let stand in strainer for one hour. Place rice in large saucepan and add 2 cups of water. Bring to boil, covered and cook for about 10 minutes, or until all the water is gone. Remove from heat with the lid still on and leave covered for an additional 10-15 minutes. In another bowl, mix rice vinegar, sugar and salt until dissolved. Transfer cooked rice to a large shallow dish and sprinkle with vinegar dressing. Using a wooden spoon, fold the vinegar dressing into the rice, but do not stir. Let the rice cool to room temperature before making sushi.

To make sushi:
Using prepared vinegar rice, mix the water and rice vinegar together. Slice cucumbers into ½ inch thick, and 3 inch length strips. Using a carrot peeler, slice a small handful of carrot peels. Slice avocado into ½ inch strips. Set vegetables aside. Cut tuna or salmon into ¼ inch sticks. On a sushi rolling mat, place a sheet of Nori seaweed, then place a small handful of rice on top, making a log shape in the center of the seaweed. Dip hands into vinegar bowl before touching rice. Spread the rice evenly over the seaweed, leaving a ¼ inch margin on one side. Dot a pea-sized amount of wasabi paste down the center of the rice. Next, arrange 1 strip of cucumber with a few strips of carrot slices and avocado down the center of the rice, or use sliced fish. Roll the mat over to the center, then press slightly and roll so that the two ends of the seaweed stick together. Place rolled sushi on a cutting board and cut into 6 pieces. Repeat using tuna or other variations in the center. Garnish with wasabi and pickled ginger. Makes about 6 rolls-36 pieces of sushi.

Recipe by Chef Emily Buller

Bring on the Whites

Spring brings with its arrival a bounty of newness. From the crisp, fresh smell of a spring morning to the weekend crowds gathering at the local farmer’s market to pick out the freshest produce, there is a certain brightness in the air. It also signals the release of a whole new slew of white wines. This spring brings with it the 2008 vintage and although it was a very difficult vintage for many growers in Northern California owing to late frosts, wildfires and other pesky factors, there are some amazing white wines coming from the 2008 vintage.

April frost kicked off what would result in a dramatic 2008 growing season in Northern California. Some growers lost entire crops to the frost. If that weren’t enough, the wildfires that raged through California in June and July took their toll on the grapes. Then a heat wave in late August left many rushing to pick their grapes as everything ripened at once. Despite these challenges, many are finding that the 2008 vintage is serving up some great wines and although we will have to wait a bit for the reds, some of the white wines are just now making an appearance.

One of the first 2008 white wines that I tasted this year was the 2008 Crocker & Starr Napa Valley Sauvignon Blanc. Retailing for about $28 and with limited availability, this Sauvignon Blanc rarely disappoints. The style is a bit fleshy and floral with good crisp acidity and it has all the flavors we love – peach, melon, pear and nectarine. A great start to tasting our way through the 2008 vintage! www.crockerstarr.com

After spoiling ourselves with the Crocker & Starr, we decided to seek out some more widely available whites from the 2008 vintage and found ourselves trying the 2008 Cline Pinot Grigio. The fruit for this wine comes primarily from the Sonoma Coast and Carneros. This is a very approachable and refreshing white and a great buy at $12. www.clinecellars.com

Another great Pinot Gris, this time from the Napa side of Carneros, is the 2008 Etude Pinot Gris. Although the winery is located on the Napa side of Carneros, the grapes for this wine come from Etude’s estate vineyard in Sonoma Carneros and from a vineyard in Napa Carneros. The result is a bright, crisp wine with hints of citrus and peach flavors and good stone minerality. This is another one that is a bit hard to come by and a splurge at $24. www.etudewines.com

This is just a small sampling of what’s to come with the 2008 vintage. It seems that the vintage is off to a strong start and we’re looking forward to more to come. As we all taste our way through these wines, we’d love to hear your favorites from the 2008 vintage in Northern California.

Written by Linzi