Sac Foodies

Last Saturday we were making our way back from the coast, and we found ourselves at Taylor’s Automatic Refresher in St. Helena. While much of the free world associates Napa with its world-class wines, we credit Taylor’s as being the real gem of the Valley. The grass really is greener on their back lawn; the sky more blue, the burgers more tasty and the milk shakes? Well, let me just paint the picture….

On this day we ordered a trio of chocolate, coconut and pistachio shakes. Each more tasty than the former, and it really didn’t matter which one you started with. They were fine, fine shakes. As I was relishing every last drop, I was thinking to myself that if an angel on high could mix up a milkshake, it would taste exactly like the glorious example I was so enjoying.

As I was elevating my shake to the status of divine, a fellow diner walked by our picnic table, and while glancing at my son, made the off-hand remark: “He’s in heaven.”

Coincidence? I think not.

By Shelly Kessen

I recently surprised fellow Sac Foodie, Kim Bedwell, with a cooking class at the Sacramento Natural Foods Co-Op for her birthday (I won’t mention which one!).  Hoping she would equally enjoy learning how to make an Italian classic, I signed us up for “Gnocchi Three Ways” with Cris Mckone.  This was my second class at the co-op (I learned how to make risotto a few years ago and still use the techniques today), but this was Kim’s first time attending the school located to the left of the entrance of the store on Alhambra.

There were 16 students and the class was hands-on, a must for gnocchi making, according to Mckone.  She further explained, you need to feel the dough to know the consistency you’re trying to achieve when adding flour to the potato dough.  She’s right!

The class was split into three groups.  I practically ran to the station that was to learn how to make the traditional potato gnocchi with a tomato-cream sauce.  It’s been a dream of mine for years to learn how to make these precious pillows.  I have wonderful memories of my Nana’s gnocchi (easily my favorite meal of all time!) and never got the opportunity to learn hands-on how to make them.  Of course, in true Italian style, no recipe exists!

We began by “ricing” the baked potatoes (the style of cooking the potatoes Mckone recommends for the least amount of moisture) in a food mill.  This is definitely the next kitchen tool on my list!  We were also able to try a small ricer, but the ease of the food mill proved most efficient for the potatoes and the tomatoes we milled later for the sauce.  Flour, egg whites and salt were added to the potatoes, and the dough making process began.  It truly is something you need to feel. We then kneaded the potato mixture into a ball and added flour until the stickiness was minimal.

Next, we took tennis ball chunks from the large ball of dough and rolled them out into long, skinny pieces of dough (like a breadstick).  The dough was then cut into very small squares before the art of gnocchi making really began.

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Wondering what to do in Sacramento this weekend? A few local events have come to our attention and we want you to be “in the know!”
 
What:   Parlare Euro Lounge One Year Anniversary - Complimentary Appetizers and Drink Specials
When:  Friday, August 1 at 4:00 p.m. and Saturday, August 2 at 7:30 p.m.
Where: 1009 10th Street, Sacramento
 
What:   East Bay Restaurant Supply Second Annual Summer Culinary Expo - Free cooking classes and chef demos
When:  Saturday, August 2 with a variety of classes offered from 9:30 a.m. until 4:45 p.m.
Where: 522 N. 12th Street, Sacramento

Tonight The Shack will be exploring the country that prides itself on culinary contributions to the civilized world. The country that gave you the french fry, chocolate, waffles, and some of the finest beers and cheese in the world.  You guessed it - Belgium!
 
On the menu tonight (Thursday , July 31) will be:
 
Moules Frittes- Mussels and Frys, practically the national dish.
Belgian Endive Braised in Maredsous 8
Ginger and Port Lamb
Flemish Mushroom Pie- Wild mushrooms in puff pastry
Arugula Salad- with apples, almonds and dry Jack cheese in cherry champagne vinaigrette
House Smoked Sturgeon
Wild Boar Pate
Fresh Artisan Bread
Chocolate Truffles
 
The cost is $18 and the seating is limited so try to get here early if you can. We will be doing a tasting of 5 Belgian beers for $5.

The Shack
5201 Folsom Blvd
(916) 457-5997

It’s time for another Daring Bakers’ Challenge, this time a complex cake that kept me busy for about six hours. The original recipe is a Filbert Gateau with Praline Buttercream from Carol Walter’s “Great Cakes.” I prefer almonds over hazelnuts, so I made that little substitution.

For such a seemingly simple looking cake, there were tons of steps. In fact, there were so many steps, that I meticulously read through the recipe multiple times and made a to-do list. Alas, I forgot to do one of the last steps (I noticed my bowl of apricot glaze just sitting there minutes after applying my ganache.)

What I really liked about this challenge is that I learned a new technique for making ganache. I found that by grinding up the chocolate before adding the warmed sweetened cream made it much easier to blend and get a smooth, silky texture.

Also, do not even try and attempt this recipe without a food processor. I don’t think my Cuisinart has ever seen this much action.

My final thoughts on the Almond Gateau with Praline Buttercream are: 1) the praline buttercream was awesome and would be a delicious filling for a chocolate cake, and 2) the texture of this cake just wasn’t for me. Because of the all the nuts it was very mealy and I think I like a spongier cake.

My decorating skills are atrocious, so to see some truly spectacular pastry bag technicians, head on over the DB Blog Roll and check out other versions of this cake. Or, try it yourself - the recipe can be seen on SacFoodies here.

By Kim Bedwell

When I first moved to Sacramento nearly six years ago, I was in need of a butcher to help me with my meat selection for a recipe I was making. After asking around, it was unanimous that I go to Corti Brothers. Friends also advised me to pick up some great wine and a delicious deli sandwich while I was there, because both were the best in the town. So when I was reading the Bee today, I was surprised to see that Corti Brothers would be closing its doors and looking for new digs beginning September 30. Selfishly, I’m hopeful the masterful Darrell Corti will keep his business in East Sacramento so that I continue to have my “go to” for great quality meats, an expansive (and reasonable!) wine selection and just plain good deli sandwiches.

As for Good Eats, a new venture from a former chief executive over at Raley’s, I’m curious as what they have to offer. Perhaps it’s a hybrid between David Berkeley and Selland’s, which wouldn’t be too bad. But will they have a butcher? Probably not. Therefore, the countdown is on for the re-opening of Corti Brothers, wherever it may land.

By Kim Bedwell

A few weeks ago (I’m way behind, I know), fellow Sac Foodie, Julie, invited me to attend a get-together with a few other Sacramento-area food bloggers, at Lounge on 20, the new endeavor of her friend and local restaurateur Ali who is also behind Restaurant 55 Degrees.

I had the immense pleasure of sitting next to Garret of Vanilla Garlic, and sharing a table with the lovely ladies of CakeGirrl, Sacramento Yelper Amber and also the duo of Twin Soup. After tasting a myriad of fresh seasonal drinks and small plates, I have to say that there is nothing else like Lounge on 20 in Sacramento.

After reading the amazing posts from this fabulous group, I’m not sure what else I can say that hasn’t already been (and more eloquently) said. Check out the reviews below and then check out Lounge on 20.

Links to Reviews on Lounge on 20:
VanillaGarlic
CakeGirrl
Yelp
Twin Soup

Posted By Jenna Kirkwood 

I found this recipe in a cookbook that my sister gave to me years ago and thought it would be perfect for our potluck. The cookbook has Oregon history in each section and my sister was living in Oregon at time, so you can brush up on your Oregon history while your food cooks!

Orange Raisin Rum Pound Cake

2 cups flour
1 ¼ cups sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon cream of tartar
Juice and rind of 1 small orange plus water to make ½ cup
½ cup Shortening
2 eggs
¾ cup raisins

SAUCE
¼ cup sugar
¼ cup orange juice
2 teaspoons rum extract

Sift flour, sugar, baking powder, salt and cream of tartar. Add ½ cup of orange juice plus water, and shortening. Add eggs, beat 2 minutes. Fold in raisins. Pour into a greased foil lined loaf pan. Bake at 350 degrees for 1 hour or until done. Remove foil with cake in it from pan. Top with sauce.

Sauce: Mix together ¼ cup sugar, ¼ cup orange juice and rum extract.

By Gayla Schlittenhart

My recipe for our anniversary potluck came from a Publix supermarket recipe card. I was searching for a fun, colorful appetizer for my grandmother’s homemade pesto.  (When grandma’s pesto is in short supply, the jar variety in the pasta/sauce aisle works just as well — and a little goes a long way.)  The beauty of this appetizer is that you can put the contents into a loaf pan, shallow baking dish or a round bowl to sculpt the three layers into your desired shape as it chills. Serve on a dish with slices of toasted French baguette and you have a tangy, creamy, Italian-themed spread suitable for any occasion.

Prep Time: 15 minutes
Refrigerator Time: 2 hours or Overnight

3 8 oz. packages of cream cheese, softened
6 tablespoons sweet cream butter, softened
1 clove garlic, minced
2 tablespoons lemon juice
¼ cup sun-dried tomatoes with herbs
¼ cup basil pesto sauce
1 loaf of fresh French bread

Line loaf pan (or other straight-sided pan) with a double payer of plastic wrap.

In a food processor or mixer, combine cream cheese, butter, garlic and lemon juice until thoroughly blended.

Remove 1/3 cheese mixture (about one cup) from bowl; set aside.  Remove additional 1/3 mixture from bowl; set aside.

Beat sun-dried tomatoes with remaining cheese in processor bowl.  (If not using a processor, finely chop tomatoes first.)

Spread tomato mixture in an even layer over bottom of loaf pan, spread one reserved portion of plain cheese mixture evenly over tomato layer.

Return remaining reserved cheese to processor bowl, beat in pesto sauce.  Spread pesto mixture evenly over cheese in loaf pan; cover with another piece of plastic wrap.  Refrigerate two hours or overnight for cheese to set.

To serve: remove top layer of plastic wrap.  Place serving plate over pan; flip cheese onto plate; carefully peel off plastic wrap.  With a knife blade, smooth top and sides of cheese.  Sprinkle top with chopped parsley, if desired.  Spread over toast or crackers.  Enjoy!

By Vanessa Smith

This Thursday night (July 24), The Shack will honor the new Miss Universe, Dayana Mendoza, with a night of food and fun inspired by her national cuisine, Venezuelan. The menu includes:

- Manchego Arepas: Thick corn tortilla split and stuffed with filling of choice (black beans, beef, chicken, etc.)
- Pabellon Criollo: Traditional shredded beef stew
- Tostones: Fried plantains with sea salt and cayenne
- Cuasacaca: Avocado salsa with fresh pepers and tomatoes
- Black Beans and Rice
- Snapper Criollo: Whole snapper rubbed with spice mix, topped with onions and peppers and baked in banana leaves
- Shrimp Ceviche served over shredded romaine with cilantro
- Venezuelan chocolate ice cream

Festivities usually start around 6:00 pm so stop by The Shack at 5201 Folsom Blvd. if you’re in the area!