Category: Eat

Rainy Tuesday at Coppola’s Rustic

Drove in the mist and rain. Lunch at Rustic which is an inviting restaurant at the Coppola winery in Geyserville. Perfect spot to stop since we were told that Napa Valley wineries don’t serve food – so as not to compete with restaurants.  As if you need another reason to drive north past cute, colorful Calistoga and wind through the roads at the foot of Mt. St. Helena into the heart of Alexander Valley.  Francis, (as every staff member refers to him), also owns another winery down in Rutherford – which has gone by several names.  Originally Inglenook, rercently Rubicon, it will be once again known as Inglenook with plans to restore the name since the quality has always been highly regarded.

Back to Rustic, which features an authentic Argentine grill known as a parrilla giving diners the anticipation of  delicious wood smoke flavor!  We also learned of a featured event called a tavola, which means “to the table.”  The chef prepares a variety of dishes and sends the “to the table.”  No ordering off no stinking menu – trust thy chef (every Tuesday).

Rustic was  preparing to host an “American Mulefoot Pig and Wine Dinner” the following night.  A local Heritage Pig Farmer, Amy Grabish was slated to preside over the night’s feast.  Too bad we had to be on our way.

Four on site Bocce courts, a swimming pool and movie gallery make this place unique.  Although the rain kept any of that from being possible, that is ok.  We came for the wine and food and were treated to a warm welcome.   It’s an offer we couldn’t refuse!

2/7/2012

First dinner in Napa Valley @ Redd Wood

We  chose to try a restaurant which opened just four nights earlier but we had faith that in tiny, yet mighty Yountville we would not be disappointed!  Redd Wood is chef Richard Reddington’s new establishment and it was humming along on its maiden Monday night!

I enjoyed a lovely Napa-cano cocktail (209 gin, pom,prosecco and meyer lemon). I made note that the view from our cozy corner looked straight towards a white tiled meat case where redd wood’s cured meats got us to order the selection of meats and cheeses as an appetizer. A very nice start!

The “Mains” for us were a grilled snapper,fennel & artichoke  stew (which forever raises the bar for the word, “stew” for me – not to mention a crunchy delicate tapenade on top!, and the lamb t-bones, farro, and kale ordered and savored by my best friend!

No desserts, which now sounds sad, but we were not ready to lose the flavors of dinner just then.  I am now thinking about the malt ice cream sundae and chocolate caramel tart that got away!

Poblano Corn Pudding

Poblano Corn Pudding

3 poblano peppers
3 tablespoons butter
1 yellow onion, diced
1/2 tsp. kosher salt – plus more for seasoning
1 tsp. fresh ground black pepper – plus more for seasoning
2 Cups whole milk
3 eggs
3 tablespoons sour cream
1 Cup grated sharp white cheddar
4 ears of corn, shucked and kernels removed (about 4 to 5 cups)
4 tablespoons chopped fresh Italian parsley leaves
4 tablespoons chopped fresh cilantro leaves
1/2 tsp. cayenne pepper
2 Cups Panko bread crumbs.

Directions:

Put peppers over the flame of 1 burner on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 5 mins per pepper. Place peppers in a bowl and cover with plastic wrap to steam for about 15 minutes. When cool enough to handle, transfer to a cutting board, peel the skin and remove seeds and stems. (Messy!) Remove seeds and stems, dice and set aside.

NOW preheat oven to 350 degrees….

Heat 1 tablespoon of the butter in a medium saute pan over medium heat and add the onions, salt and pepper. Cook until onions are translucent and set aside to cool.

Heat milk in small saucepan until it starts to simmer – about 3 minutes.

In large bowl, whisk eggs and slowly add scalded milk. Whisk in sour cream, fold in cheese, corn peppers, onions, herbs, cayenne. Season with salt and pepper to taste.

Add mixture to a 9 x 13 inch buttered baking dish and set aside.

Put remaining 2 tablespoons of butter in medium saute pan over medium heat and add the panko. Toss to coat bread crumbs and season with salt and pepper. Spread the bread crumbs over the pudding and bake in the oven until the pudding is set and bubbling and toothpick inserted in the center comes out clean. About 25 mins.
Remove from oven and serve.

Thanks Sarah, for finding this recipe! It went so nicely with Brisket and tequila flights!
http://www.foodnetwork.com/recipes/guy-fieri/poblano-corn-pudding/index.html

Jan’s Pumpkin Cake


Okay, you will have to trust me on this…. One of the most fabulous cakes I have tasted. My friend Regina served it at our last book club… to die for. Deceivingly light tasting……Enjoy!

FOUR-LAYER PUMPKIN CAKE

1 pkg yellow cake mix
1 can (15 oz) pumkin, divided
1/2 cup milk
1/3 cup veg oil
4 eggs
1 1/2 tsp pumpkin spice, divided
1 pkg (8oz) cream cheese, softened
1 cup powdered sugar
1 tub (8oz) Cool Whip, thawed
1/4 cup caramel topping
1/2 cup pecans

Preheat 350. Grease/flour (2) 9in round cake pans.
Beat cake mix, 1 cup pumpkin, milk, oil, eggs & 1 tsp pumpkin spice in large bowl on medium speed until well blended. Pour evenly into pans. Bake 20-22 mins until toothpick comes out clean. Cool completely.
Meanwhile, beat cream cheese in small bowl, medium speed until creamy. Add powdered sugar, remaining pumpkin, remaining 1/2 tsp pumpkin spice; mix well. Stir in Cool Whip.
Remove cake layers from pan & cut each horizontally with serrated knife. Stack layers on serving plate spreading cream cheese mixture between each layer. Do not frost top.
Top with pecans and drizzle caramel.
Store in fridge.

Please post…Ivanka’s Rice Recipe

Here is a new thread…If you see “Please Post”, you may be called into service! eatprayread wants YOU!

Ivanka makes a delicious, healthy rice salad that went so beautifully with the pig roast tailgate party at the NU game.
Ivanka, can you find time to type it out here – as a Comment? I will paste it into it’s own Post and we can all share and enjoy!

Thanks.

Wild-Rice Salad
From Gourmet Magazine April 2007
Adapted from a recipe from the restaurant 131 Main, in Cornelius, North Carolina

Serves 6-8 as a side dish
Active time: 30 minutes. Start to finish 1 ¼ hours

2/3 cup wild rice
2/3 cup brown rice
½ cup olive oil
3 Tbsp Champagne vinegar
2 Tbsp sugar
1 Tbsp curry powder
½ tsp salt
¼ tsp black pepper
1 cup diced (3/4 inch) radish
½ cup toasted pecans, chopped
½ cup chopped fresh flat leaf parsley
½ cup finely chopped red onion
½ cup golden raisins
½ cup dried currants

-Cook rice in 3 quarts boling salted water, stirring occasionally, until rice is tender and grains split open-45 minutes to 1 hour. Drain in a sieve and rinse with cold water to stop cooking then drain well.

-Blend oil, vinegar, sugar, curry powder, salt and pepper in blender until combined, then toss with rice and remaining ingredients in a large bowl.
Serve chilled or at room temperature.

Welcome Janet! Welcome Linda!

Mejor tarde que nunca!
Janet and Linda both contribute to eatprayread – sometimes by just sharing a delicious recipe, or telling me about what they are reading.
Linda told me she keeps the original emailed list of books we shared in her purse! I used to do that too!

Janet gave so many of the “pray” inspirational titles from one of my first posts.
Thank you friends!