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A Press Democrat Blog

Kitchen Talk

Turn up the heat on home cooking

Wine Country stuffing

Still looking for an elegant stuffing to impress your guests on Thanksgiving? Here are two recipes from two winery chefs – one in Napa, and one in Sonoma – that go above and beyond. The first recipe is from Jeff Mosher, chef at Robert Mondavi Winery in Oakville. If you don’t have duck fat, you can substitute chicken fat or bacon fat. Chestnut and Wild Mushroom Stuffing  Makes 8 servings  ½ loaf pain de mie, or other white bread, unsliced  1… Read More »

Pot roast season

Maybe it’s the early morning light and the cool nights, but I’ve found myself turning to the slow cooker once again for making hearty bean dishes and braised meats.  This Mexican Pot Roast from Santa Rosa Junior College cooking instructor Mei Ibach, which she adapted from a recipe from John Ash, is made in the slow cooker and is delicious served up in tacos with some sliced avocado, cabbage  and sour cream. The flavor is sweet, spicy and tart. Mexican… Read More »

Soup, glorious soup!

  “An excellent lunch or light supper need be no more than a good soup.” – Julia Child    I spent Friday night cooking up some of Julia Child’s favorite soups with chef Mary Bergin of Sur La Table, a pastry chef who worked with Child on her “Baking with Julia” TV series and cookbook. The group of 16 students gathered to recreate recipes from Child’s “Mastering the Art of French Cooking,” starting with Volume 1, Chapter 1. Most of… Read More »