Bent Creek Winery

It was a beautiful day for some wine tasting. My neighbor invited me to visit Bent Creek Winery this afternoon, "... nestled in the rolling hills southeast of Livermore." It was a very nice, relaxing winery with a small tasting room, two patios, and a small grassy area with tables.

 

They make reds, whites, and ports with local grapes. The vineyards all around the tasting area were sirah grapes. We especially enjoyed the Sauvignon Blanc, Cabernet Franc, Red on Red, Petite Sirah, and Petite Port.

They do not provide tours, but visitors are welcome to wander around as they like. And dogs are welcome too, so Roland will have to accompany us next time. There is a winery cat too. She's a cutie.

We explored a bit, walking among the grape vines. There's a gazebo, and we came across this large stone building.

I don't know what its used for, but I think it would make a lovely tasting room should they want to expand.

There's even a rustic windmill on the side.

The grapes were heavy on the vines too. Harvest time must be coming soon, and what a big job that has to be.

 

Tasting is free, and they have eleven wines to try. And I love that it is so close to home. I haven't visited the Livermore wineries until now, and I definitely want to see what else is there. Beats the two hour drive to the Napa and Healdsburg areas!

Win Sauce

 

That is no typo. This sauce is full of win.

Its also full of wine.

I asked Chris what he wanted for dinner tonight, and he said something along the lines of my Mushroom Chicken Bake dish. I'm plum out of milk or cream though, so I made something up with what I had available: cream cheese. This sauce is simple, and incredibly rich and delicious. I served it with veggie chik'n fillets, but it would probably be great with salmon too.

Win Sauce

3 Morningstar Farms Veggie Sausage Patties

1/3 cup cream cheese

1/3 cup white wine (I used Cupcake Vineyards Chardonnay)

2 tsp. fresh sage, chopped fine

Garlic powder

Cook the sausage patties in a pan with some butter or oil per the directions on the box. Remove from pan and dice. Return the sausage mince to the pan and add the wine and cream cheese. Cook over medium heat until the cheese is melted and everything is hot. Add the sage and garlic powder or other seasonings to taste, stir, and serve. Easy peasy!

Related recipes:

Mushroom Chicken Bake

Boozy Mushrooms and Fresh Pasta

Wine Sauteed Mushrooms

Still Alive

And if you get that reference, I just might kiss you.

I'm still here, I just haven't had an urge to blog much lately. I think its coming back though.

The tomatoes are finally starting to ripen on the patio. This has been an unseasonably cold summer, with a few hot spells here and there (107 degrees last week!), so they've been slow to mature.

We've been eating, of course. There has been sinfully rich creamed corn (adapted from some recipe I found online, but I no longer remember where it was).

There has been many a spicy sriracha burger (just add a good amount of sriracha sauce and whatever other seasonings you like, such as garlic powder and black pepper, to ground beef and grill; I coat a veggie burger in a similar mixture for myself, and plan to incorporate it into a homemade veggie/bean burger soon).

Last week was my 3rd Veggie-versary, and I celebrated by making personal zucchini lasagnes in big ramekins (thinly slice zucchini length-wise and toss with salt, put in a colander, and let the moisture leech out for at least 30 minutes; then use in place of lasagne noodles with your favorite lasagne components).

I've been keeping quite busy with music, playing on board the USS Hornet with the Hornet Big Band; at the Sunol Jazz Cafe for regular gigs and even a wedding party with the Nightlife Big Band; and at the Livermore Farmers Market, Alden Lane Nursery's Art Under the Oaks, Ravenswood Historic Site and more with the Pleasanton Community Concert Band. I have no pictures, since my hands were full of saxophone, but I'll try to get hold of some that I know were taken at some of the events.

And today my good friend Stef came to visit and have some fun. We started with lunch at Stomp Wine Bar in Blackhawk Plaza. They have a large wine list and small plates for noshing. We sat on the patio in the comfy cushioned patio chairs, near the fireplace that I imagine is divine on a cool night. I had the 2007 Skylark Pinot Blanc, from the Orsi Vineyard in Mendocino, which was very good - subtle and refreshing. She had the 2007 Unti Barbera from Dry Creek Valley, which was underwhelming until we tried it with food, then it was quite good. When you sit the waiter brings water and house-made potato and root vegetable chips, with a little dip.

We stuck the metal lizard in the cone there in honor of our friend Liz, who we wish could have been there with us. There was another metal lizard on the fireplace grill that we were taking pictures of, so the waiter brought this one out for us to play with.

We ordered the fava bean crostini - spicy fava beans on top of what I believe was ricotta and toasted baguette, with an apricot drizzle. It was excellent.

And we had the fresh fig, goat cheese, prosciutto (I didn't eat the prosciutto), and caramelized onion flatbread, which was earthy and delicious.

I was eyeing the house-made chocolate and cheese platter desert course, but we were too full, which only means we'll need to go back and sample some more.

After lunch we had a good time shopping and hanging out. And I bought a pair of black sequined flats as DS shoes that are very cute, so I'm happy. Then we took the dogs out to play a little fetch, and Stef chased Mac around trying to get his plush soccer ball from him, which is just what he wanted.

All in all, a great day. I may not have a ton of friends, but I truly love and appreciate the ones I do have. :)

Buckwheat Scones with Fig Butter

Black Mission Figs

I don't often eat figs. I do have a fondness for Fig Newtons, and figs sliced in half, topped with mascarpone cheese, and drizzled with honey is definitely a little slice of heaven. However, when I saw Heidi of 101 Cookbooks' Figgy Buckwheat Scones I knew I would be making them, post haste. And, oh, am I glad I did! These scones are light and nutty - the raw batter is so very good, sneak a taste when you make these. And the fig butter, rich with red wine and port, is to die for. And the swirly appearance of the scones make it such a decadent treat with coffee or tea.

I took half the batch in to work so I wouldn't eat them all, and my coworkers used adjectives like heavenly and amazing. One coworker even brought me flowers the next day, four giant, beautiful calla lilies cut from his yard, in appreciation. If you're looking to wow someone, try these.

Buckwheat Scones with Fig Butter

from 101 Cookbooks

Fig Butter:

1/2 c. sugar
2 whole cloves
1 star anise
1 c. red wine
1/2 c. port
12 oz. dried Black Mission figs, stems removed
1/4 tsp. cinnamon
4 oz. unsalted butter, softened
Pinch of salt

1. To poach the figs, measure 1/4 cup water and the sugar into a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. If crystals do get on the sides of the pot, use a clean pastry brush dipped in water to wipe them off. (The goal is to prevent the syrup from crystallizing.) Add the cloves and star anise.
2. Bring the mixture to a boil over a medium flame and cook for 7 to 10 minutes, until the syrup is amber-colored. For even coloring, the flame should not come up around the outside of the pot.
3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don't panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over a medium flame for 2 minutes, until the sugar and wine blend.
4. Reduce the flame to low and simmer for 30 minutes, stirring occasionally. The figs will burble quietly as they are jostled together by the flame; they are ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature.
5. Fish out the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and purée until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth.

The fig butter can be spread right onto the buckwheat scone dough or stored in the refrigerator for up to 1 month. If it is refrigerated, bring it to room temperature before using. Makes 2 cups.

Scones

Dry mix:
1 c. buckwheat flour
1 1/4 c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. kosher salt

Wet mix:
4 oz. cold unsalted butter, cut into 1/4-inch pieces
1 1/4 c. heavy cream

1 c. Fig Butter

1. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is coarsely ground and feels like grains of rice. The faster you do this, the more the butter will stay solid, which is important for the success of the recipe. (I used my food processor to do this, rather than by hand).
3. Add the cream and gently mix it into the flour with a spatula until the dough is just combined.
4. Use a pastry scraper or a spatula to transfer the dough onto a well-floured surface. It will be sticky, so flour your hands and pat the dough into a rectangle. Grab a rolling pin and roll the dough into a rectangle that is 8 inches wide, 16 inches long, and 3/4 inch thick. If at any time the dough rolls off in a different direction, use your hands to square the corners and pat it back into shape. As you're rolling, periodically run a pastry scraper or spatula underneath to loosen the dough, flour the surface, and continue rolling. This keeps the dough from sticking. Flour the top of the dough if the rolling pin is sticking.
5. Spread the fig butter over the dough. Roll the long edge of the dough up, patting the dough as you roll so that it forms a neat log 16 inches long. Roll the finished log so that the seam is on the bottom and the weight of the roll seals the edge.
6. Use a sharp knife to slice the log in half. Put the halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes. (The dough can be kept, covered, in the refrigerator for 2 days.) While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. After 30 minutes, take both logs out of the refrigerator and cut each half into 6 equal pieces about 11/4 inches wide. Place each scone flat, with the spiral of the fig butter facing up, on a baking sheet, 6 to a sheet. Give the scones a squeeze to shape them into rounds.
8. Bake for 38 to 42 minutes, rotating the sheets halfway through. The scones are ready to come out when their undersides are golden brown. They are best eaten warm from the oven or later that same day.
Makes 12 scones.

Wine Road Barrel Tasting

I need this sign I saw at Christie Vineyard

I had the best day yesterday, attending the Wine Road Barrel Tasting in the Russian River Valley. This is an event running two weekends in March in which many of the wineries participate and offer tastings from their barrels, as well as current production, and offer futures on the barrels. It is a great opportunity to explore the wineries in the area, talk to the winemakers, and learn more about their offerings. I went up with Stef, one of my best friends whom I've known since middle school, and her fiancee Philip.

Our first stop and check-in point was Alderbrook Winery for check-in. It was very crowded, but only because it was the beginning of the morning and every had to check in somewhere; we met fewer crowds at most of the other stops we made. We picked up our souvenir wine glasses and were strapped with our identifying wristbands, and then got to tasting. Alderbrook has a lovely and large tasting room, with lots of wine-type items and foods for purchase. They were pouring quite a few of their current bottles, and had a barrel of their zin for sampling.

Our next stop was Twomey Cellars, with a very modern tasting room and native plant gardens. We sampled a few barrels, and a few bottles (one smelled strongly of strawberries!), and snacked on popcorn topped with a variety of gourmet salts.

 

Kissy face

 

 

  

Accidental color coordination

 

  

Next up was Wilson Winery. They were pouring in the tasting room and from barrels in their barrel room. My favorite was their Molly's Zin, named for the winery dog. The Sawyer's Zin from the barrel was good too. Along with their wine Wilson was serving tri-tip and a fantastically garlicky coleslaw. This winery, and Twomey before it, were on the busier side, but things quieted down over the course of the day as participants spread over the entire area.

 

  

 

I think we're both copping a feel here

 

Then we stopped at Rued Vineyards. It was much quieter here, and their Cabernet Sauvignon was very nice. They also had caramel corn to munch on, and a very pretty little setting. Next we were off to Zichichi Family Vineyard, a very small operation where we tasted some very good Zin. And then we stopped at Dutcher Crossing. They have a beautiful facility, good wines, and also offered risotto topped with a sausage sauce and rosemary grape tomatoes that were fantastic.

 

More leg

 

  

  

  

 Mustard in the vineyards

Then we headed back down 101 to Christopher Creek Winery where we had more great Zin and watched people overfeed a dog that was wandering around on the sausage appetizers while I snacked on brownie bites. The staff here, like almost every other winery we stopped at, were very friendly too. A short drive down the road and we got to Limerick Lane Cellars, where they have a pool shaped like a wine bottle, though I didn't see it. 

Our final stop, and my favorite, was Christie Estate Winery, which doesn't seem to have a webpage. They were very laid back and fun, housed in a big old barn. The wines were very good (I left with "Pantry Dropping Zin" and "imPORTant" and I want to go back from the Big 5), the people were great, a kid was giving ATV rides around the property to see the vines and the pigs, and they had a game where you got three basketball shots: sink one and you get a case of their wine; miss and you have to buy a case. I loved the chill atmosphere here!

 

 This is what happens when you give Philip the camera - hiney shots

  

  

Stef and I want to be their next label girls

 

 

Then we headed home, stopping off for dinner at California Pizza Kitchen in San Rafael for a big bowls of pasta and yummy spinach dip to soak up some of the wine in our bellies. It was such a fun day, I got to try so many different wines and definitely have a few new favorites, meet some really nice people at the wineries, and spend time with two of my favorite people in the world. Thanks!

On the Side

Here are a few side dishes I've made recently:

I've had the sauteed mushrooms from our Thanksgiving dinner at The Mogul on my mind ever since. I whipped these up to go with Chris' steak one night, and they did not disappoint.

Wine Sauteed Mushrooms
based on this recipe at Easy-Wine.net

1 lb. sliced mushrooms
3 Tbsp. unsalted butter
2 cloves garlic, chopped
1/3 c. dry white wine
2 Tbsp. chopped parsley
1 Tbsp. lemon juice
Salt and pepper

In a pan, melt butter over medium high heat. Add mushrooms and saute until browned and soft. Add garlic and wine and continue to stir for 5 minutes. Sprinkle lemon juice and parsley over mushrooms and toss. Add salt and pepper to taste. Serve immediately.

* * * * *

I made this quinoa salad the other night. I really like quinoa, but only ever make my Quinoa with Black Beans and Sweet Potato, so it was time to branch out. I saw this recipe at Vegetarian Times, and immediately wanted to make it. It makes a lot of salad!

The soup here is potato-leek from "How to Cook Everything Vegetarian"

Spinach-Quinoa Salad with Cherries and Almonds
from Vegetarian Times

1/4 c. sliced almonds
1 1/2 c. quinoa, rinsed and drained
2 c. spinach leaves
1 c. dried cherries, chopped
1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 c.)
1 15-oz. can chickpeas, rinsed and drained
1 small red onion, finely chopped (about 1/2 c.)
1/4 c. plain low-fat yogurt
3 Tbsp. olive oil
2 Tbsp. lemon juice
2 cloves garlic, minced (about 2 tsp.)

Preheat oven to 350F. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed. Remove from heat and cool, covered, in pot.

Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach. (I forgot to buy spinach, so I used about a cup of chopped frozen spinach, which I defrosted and squeezed the excess water out of.)

Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

Wine Tasting

Last Saturday I went wine tasting at Pride Mountain Winery in St. Helena, again. Same cast of characters, and just as fun. Its interesting to see my tastes change since last year - I said then that I found many of the wines rather dry, but not this time.


This is in the tasting room - a regular bottle of wine, and a mega bottle that holds something like ten bottles and costs about $800!

After tasting a few wines in the tasting room, a Voignier unfiltered and straight from the fermenter, and more wines in the caves, we had a picnic lunch at the lookout area at Pride Mountain. There's such a nice view up there, and plenty more wine to ward off the chill in the air.

I got to use my picnic basket!

So sweet... I think I just got a cavity.

Why yes, I did go wine tasting in stiletto booties and my grandmother's
suede and fur jacket. I felt rather glamorous that day.

A fantastic Merlot, and chocolate, and teeth stained from wine tasting.

I did not go home empty-handed. Oh no! Rich gave me one of his uncle's private label wines, and it is fan-freaking-tastic! I like it more than the Pride wines. And I got a hug from his uncle, who was sweet and funny and all-around great. And Stef and Philip gave me an ice wine. What can I say? I am one lucky girl!

Fini

Loot!

Stephanie over at Dispensing Happiness hosted a Blogging By Mail event, which is sort of like a Secret Santa gift exchange. She matched up bloggers and we were to send a package to our recipient with five of our favorite de-stress indulgences. I sent my package to Arlene in NY, and I received my package from Lindsey of Lindsey's Kitchen. And she sent me a great one!


First up, the chocolate. I think almost everyone probably sent chocolate; I know I did. There's a package of different chocolates from South America, and a dark chocolate orange that you have to whack on something hard to break up into segments. I love those!

Trader Joe's Chocolate Palette, Trader Joe's Dark Chocolate Orange

Next up, a big variety of teas. Man did these come in handy, since I've been sick for the past week. I've probably drank more tea recently than I have in my entire life, and I've had a great selection to choose from.

Bigelow Vanilla Chai, Tazo Calm, Tazo Green Ginger, Bigelow Pumpkin Spice, Tazo Zen, Tulsi Sweet Rose, Bigelow Apple Cider, Good Earth Sunset Red, Trader Joe's Pomegranate White

Next, soaps! I've always considered buying "fancy" soaps when I see them, but never do. But now I have some! I'm using the lemon verbena now and it smells wonderful, a real pick-me-up in the shower. I'm looking forward to trying the others out too.

Bisous de Provence Lavender and Lemon Verbena, Trader Joe's Tea Tree Oil

Fancy salt! This is another item I always look at and never buy, usually just sticking with my plain sea salt. This Celtic grey is really good; I've used it in soups and other dishes, and a little goes a long way so this will last me quite a while.

Celtic Sea Salt Light Grey

And finally, wine! I think I love you, Lindsey! This wine comes from a winery near her that she loves, and I can't wait to get together with some friends to open it. Isn't the foil pretty? And check it out, the bottle is numbered!

Lynfred Winery "Fred's White"

Major thank-you's to Stephanie for being the organizing force behind this event. It was a lot of fun planning my package to send out, and so cool to receive a care package in the mail. And kudos to Lindsey for sending such a great box of goodies my way. You have excellent taste!