Gerry Furth-Sides

New Ethnic Classes in February at SURFAS, Culver City

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(Gerry Furth-Sides) Surfas takes on teaching families  how to create contemporary favorites out of popular Chinese-inspired and Mexican dishes in their new line-up of cooking classes.  It is totally in line with the family-like atmosphere at Surfas — which Diane Surfas’ family founded decades ago, and remains a mainstay in Culver City for the amateur and professional alike.  The kitchen is under the supervision of Executive Chef Rubina Khan.

The staff is not only friendly but knowledgeable, and ready to help.   And the well-lighted store with its airy, beamed ceiling always gives the feeling of soaring (rather than warehouse).

The classes feel like you are a valued guest rather than a student with a number. Not only is there ample seating with a long counter/stove/prep area for the instructor but an overhead mirror — and lots of samples.

The huge store is an experience in itself (conveniently located right off the 10 freeway at Robertson).

From the novel handprints on the sidewalk leading into the store and cafe from the (free) parking lot to the glass-enclosed cooking class area, there is a dazzling array of things to explore.

Tall shelves are lined with what appears to be very conceivable kitchen product and glass cases along the wall and in one corner feature mouth-watering, esoteric products such as French cheeses and snails.

The trick is to have in mind what you are looking for or a limit.  It’s easy to buy and buy and buy.  I have!

Family Dinners:
Chinese Take Out at Home
Whole Families Welcome
Hands-On Cooking Class
Saturday, 2/25/17
5:30pm-8:00pm
$69.00 per person
Students, adults and kids,  will  learn how to re-create signature favorites from  Chinese restaurants, and how to make these dishes more approachable at home.
Create and Enjoy:
Egg rolls (chicken and vegetables)
Soy Ginger Glaze
Crunchy coconut shrimp
Chicken Manchurian
Egg fried rice
Coconut pudding

 

 

Another new class is the Mexican Tapas & Sangria night.  For us it is the perfect time of the end of a Sunday afternoon to close out the week-end, learn something and be motivated for the coming week and early enough to still relax at home.  The drinks give it a special feel.

Mexican Tapas & Sangria Night
Sunday, 2/19/17 3:00 PM – 6:00 PM
$75.00 per person

Tapas don’t have to be Spanish.  This strictly Los Angelino take on quick, easy bites, is also perfect for socializing over a pitcher of Sangria. Surfas chefs show how easy entertaining can be with fresh ingredients and easy-to-prepare recipes.

Create and Taste:

Pico de Gallo – Fresh tomato, cilantro and onion salsa that pairs well with most dishes
Chili Garlic Shrimp & Avocado Tostada – a surprisingly  flavorful, quick party dish

Beer Batter Fish Tacos – Succulent fresh fish battered and fried, served up Baja style
Cilantro Lime Chicken Tacos – Chicken tacos with a twist of tart lime.

Mexican Cole Slaw – A lovely accompaniment to all of the dishes on the menu

Fruity Sangria – The perfect drink, full of juicy fresh fruit, to top it all off

STORE HOURS
Mon – Sat 9:00am-6:00pm
Sun – 11:00am-5:00pm
CAFE HOURS
Breakfast
Mon – Sat 8:00am – 11:30am
Sun 10:00am – 11:30am
Lunch
Mon – Sat 11:00am-5:00pm
Sun 11:00am-4:30pm
 (Grill closes at 3:00pm every day)

 

8777 W. Washington Blvd

Culver City, CA
90232
(310) 559-4770

Top French Marshmallow Confections for All Holidays

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Just in time for St. Valentine’s Day and to help forget the winter doldrums come whimsical, light, nursery-tale colorful French marshmallow confections.   An international affair, the candy is of France design, made in Bulgaria and distributed by an independent Belgian candy manufacturer, the family-owned and operated, Ameel Candy World.

Tonton Pirrot is the brand of the whimsical brochettes above.   We found these marshmallow skewers in a candy shop in Los Angeles and bought all they had for my houseguest cat to present as gifts from my houseguest cat whose nickname is “marshmallow.”  The skewers retail for $10.  We tried to find out the wholesale cost but wholesale pricing process is so complicated because buyer pays all fluctuating taxes, transportation and import fees, that the answer was never sure.

The company is under the direction of Tom Ameel, son of founder Wilfried.  As a wholesaler, they specialize in B2B commerce and delivery only of candy, sweets and drink products.  The key to success in this case  is that they alone offer these French treats.  (And they also offer macaron.)

On a daily basis, thousands of customers in all of Flanders, Brussels, Wallonia and France, until far beyond Paris consume their goods.  Another series of batches is exported around the world.

Despite the spiffy, very boutique look of their candies, customers can be found in all types of sales channels : from vending operators, over bakeries, convenience stores, gas stations, chocolate houses, drink markets and wholesalers,  border shops, institutes, grocery stores and market vendors, night shops, advertising agencies, delis and associations, video stores and even hospitals.

The history of the marshmallow is as intriguing as its spongy texture (corn starch coated for that silky feeling).

The word “marshmallow” stems from the mallow plan, Althaea officinalis,  which grows in marshes and is native to certain areas of Europe, North Africa, and Asia. The plant (shown above) has a fleshy stem, leaves, and a five-petalled white flower.

Marshmallow history is not exact but does date back to 2000 BC, where privileged Egyptians in ancient Egypt were described as eating them.  There it was strictly reserved for gods and royalty, who took the root of the plant and used it as a medicinal to sooth coughs and sore throats, and heal wounds.

The first marshmallows were prepared by boiling pieces of root pulp with sugar until it thickened. Once thickened, the mixture was strained, cooled.

In the early to mid-1800’s, the marshmallow had made its way to France where confectioners united the plant’s medicinal purposes with indulgent ingredients utilized by the Egyptians.

Whether used for candy or medicinal purposes, the manufacturing process was limited to a small scale because it was so labor intensive.  Small candy store owners would whip the sap from the mallow root into a fluffy candy mold.   using sugar, water and egg whites.

This candy was called Pâté de Guimauve. The spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites was still considered medicinal. It was sold in bar form as a lozenge.

Small shop Confectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it, to make a confection similar to modern marshmallow.   After the advance of the two-day marshmallow drying system became more steam-lined in the late 1800’s with a starch mogul system, production method improvement came more rapidly.

By the early 20th century, and the popular marshmallows were ready for mass consumption. Penny candies, food recipes were sold in tins as penny candy, and began to be seen in a number of food recipes, tutti frutti.

In the United States, the United Kingdom, North America, New Zealand and Australia,  roasting or toasting of marshmallows over open flame, preferably outdoor, became enormously popular.  Done properly, this produces a caramelized outer skin with a liquid, molten layer underneath.

In 1948, Greek-American confectioner, Alex Doumak, revolutionized the manufacturing process with an extrusion prosess involving tubes. And by mid-century, automated systems made it possible to produce thousands of pounds of marshmallow a day.

Still, today, the marshmallow consists of the same four components:  sugar, water, air, and a whipping agent (usually a protein) though each brand of has its own specific formula for how to produce the ‘perfect’ marshmallow.  While far behind in chocolate consumption, it remains a very special (and low-calorie, healthy) treat all over the world.

 

Top MISHIMA Japanese Seasonings Come to America

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(Gerry Furth-Sides) Spices are an excellent introduction to a new ethnic cuisine.  Mishima Foods line is one example of how it works.   We first encountered the product in the garden of the Los angeles Japanese Consul at the Kompai! film party.  The idea here is to show consumers how it can be used on different American (popcorn) and Asian foods.

Mishima U.S.A., subsidiary of an established seasonings and prepared foods manufacturer headquartered in Japan with a subsidiary in Dalian, China.  The  was founded in Los Angeles in 1988 to introduce “furikake” (see description below) oriental seasonings to the retail Asian market.


Mishima products received such an overwhelming response in the Asian market when the company introduced them in 1988 that the company recently introduced a new food line to the mainstream market.  They have been expanding ever since. An innovative new line is in the form of retort pouch products, made  at a production site in mainland China.

The seasoning is already used by Asian catering chefs and restaurants in their dishes.  And it is sold wholesale for snacks.  The home use products are all under $5.

We used it in a salad with wild sardines, sun-dried tomato, cheese croutons, chopped green onion and hair-covert.  The dried green seaweed and roasted black seaweed added a crunch and a taste of the sea to the dish.  With the roasted white and black sesame seed, we really didn’t even need the croutons.

The wonderful, fat little bottle is usable empty because the entire label peels off.  Ingredients are clearly listed on the front.

The textured Roasted Black Seaweed seasoning only has one gram of sugar added, and 7% of the sodium is from the seaweed salt in it – not enough to leave you the least bit thirsty afterward.  Hydrolyzed soy protein.  And it has 10 calories per tablespoon with no apparent health benefits because there is such a small amount of healthy  seaweed and sesame.

The purple-red shiso leaves (akajiso) are best known for coloring  pickled plums. While the red leaves themselves are not very amenable to use as a raw salad leaf, germinated sprouts (me-jiso) have been used for centuries as a garnish to accent Japanese dishes.  It is common on sashimi.

The good news is that there are no sugars.  The not-so-good news is that the Red Shiso Leaves or Yukari has malic acids and monosodium glutamate added.

Furikake is a dry Japanese seasoning sprinkled on top of cooked rice, vegetables, and fish. It typically consists of a mixture of dried and ground fish, sesame seeds , chopped seaweed, sugar, salt, and monosodium glutamate. Other flavorful ingredients added to the mixture can include dried fish, egg, powdered miso or vegetables.

Furikake is often brightly colored and flaky. It can have a slight fishy or seafood flavoring, and is sometimes spicy. It can be also used in Japanese cooking for pickling foods and for rice balls.

Since 2003, furikake has increasingly gained acceptance in the US (particularly in Hawaii and the West Coast) early this century as a seasoning for baked or fried fish, raw fish salads and snack foods. There is even a furikake party mix (shown above at the party.)

Outside Japan, furikake can be found in most Asian groceries or in the ethnic food aisle of some major supermarkets.

One account of the origin of furikake is that it was developed during the Taisho period (1912–1926) by a pharmacist to remedy calcium deficits in the Japanese population at the time.   Suekichi Yoshimaru, who lived in the Kumamoto prefecture, developed a mixture of ground fish bones with roast sesame seeds, poppy seeds, and seaweed that was made into a powder. He called this product Gohan No Tomo or “A Friend For Rice

 A food company in Kumamato later acquired the product and was able to sell it commercially. It was sold in a flask-like container shaped with a narrow neck to prevent moisture from seeping into the product.

 

Hang Town Fry-Famous Placerville, California Celebrates Food History

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Hangtown Fry makes the best of oysters, bread crumbs, eggs and oil

Historic Placerville, California, Placerville known as the birthplace of Hangtown Fry among its other credits, celebrates its annual, month-long January tradition, the El Dorado Epicurean Collection of Culinary Adventures, with a variety of culinary and wine events.

For more information on this quaint town and for schedule details, please see:  (//www.cityofplacerville.org).

As with many other events during California’s early history, many versions exist of the origin of Hangtown Fry dish, the now world famous mixture of eggs, oysters, and bacon.  The one thing people agree upon it that originated in Placerville — known by the name of “Hangtown” its early days.  So the town name is changed but the dish still carries it.

Among the tales have been several of “last meals” before hanging and one of a mistake made by a tired miner trying to cook dinner in the dark. However, the version most widely accepted and credited is as follows:

In 1849, just a short time after Old Dry Diggins had been renamed Hangtown in honor of the recent hanging of three desperadoes from the large oak tree on Main Street, a prospector rushed into the saloon of the El Dorado Hotel announcing that right there in town, along the banks of Hangtown Creek, he had struck it “rich” and had every reason to celebrate. Untying his leather poke from his belt, he tossed it on the bar where it landed heavily, spilling its shining contents of gold dust and nuggets. Turning to the bartender he loudly demanded, “I want you to cook me up the finest and most expensive meal in the house. I’m a rich man and I’m going to celebrate my good luck.”

Hangtown Fry

The Bartender called out the prospector’s order to the kitchen. The cook stopped what he was doing and came out of the kitchen. Looking the prospector in the eye he said, “The most expensive things on the menu are eggs, bacon and oysters. The eggs have to be carefully packed to travel the rough road from over the coast; the bacon comes by ship round the horn from back east; and the fresh oysters we have to bring up each day on ice from the cold waters of San Francisco Bay. Take your choice. I can cook you anything you want, but it will cost you more than just a pinch of that gold dust you have there.”

“Scramble me up a whole mess of eggs and oysters, throw in some bacon and serve ’em up,” said the prospector. “I’m starving. I’ve lived on nothing much more than canned beans since I got to California, and at last I can afford a real meal.”

The cook did just that, cooking up a whole mess of eggs, bacon and oysters for the hungry prospector. Out of that prospector’s wish, and the cook’s talents, the original Hangtown Fry was created.

Over the years since, Hangtown Fry earned a place on the menu of many Placerville restaurants. One of the more famous places was the Blue Bell Cafe, just a few doors east of the Cary House, which proudly advertised and served the basic recipe from the late 1930s into the 1970s when the restaurant was sold.

Hangtown Fry, although sometimes amended with onions, bell peppers and a minor assortment of various spices, has remained the same basic dish that was born in Gold Rush nearly a century and a half ago. It subsequently appeared on hundreds of menus in restaurants along the Pacific Coast from Southern California to Canada. It is also listed prominently on the menu of the exclusive membership-only Breakfast Club at Club 21 in downtown New York City and was for a time featured on the first-class menu of at least one major American airline.

No dish epitomizes California and its Gold Rush more than Hangtown Fry, created at a location central to the Gold Rush at the same time the great state was being born. And, like the miners who worked the river banks and hillsides, and the population that followed, it is a unique blend of many things, both those produced locally and elsewhere.

Hangtown Fry Recipes

We loved making this recipe when we lived in San Francisco, where it was popular on restaurant menus as well – our favorite being the legendary Tadisch Grill (//insidescoopsf.sfgate.com/blog/2014/09/03/recipe-traditional-hangtown-fry-from-tadich-grill/.  We found that oysters in a glass bottle are the easiest to work with in the kitchen.  The variations on the dish have mostly to do with how the “crunch” is created.

Blue Bell Cafe Hangtown Fry

1 egg, beaten with 1 tbls. milk

breading mixture of cracker crumbs and bread crumbs

oil

3 oysters (or any other medium sized oysters)

2 slices bacon

2 eggs

Dip the oysters in egg-wash and then breading. Pan-fry until three-fourths cooked. While doing this, fry the bacon in another skillet until just before it becomes crisp. Beat the eggs lightly. Place the bacon like railroad tracks off-center in a frying pan, pour a bit of the egg over the bacon. Place the oysters on bacon and pour the remaining eggs over. Cook and then fold the omelets over the oysters. Place a lid over it and cook until the steam blends together all the flavors. Makes 1 serving.

Cary House Hotel Hangtown Fry

12 medium-sized shucked oysters

3 T all-purpose flour

1/2 t salt

Dash pepper

1 beaten egg

2 T butter or margarine

6 eggs

1/3 c milk

1/4 salt

Pat oysters dry with paper towel. Combine flour, salt and the pepper, dip oysters into the flour mixture.

Melt the butter or margarine in a 10-inch skillet over medium heat. Cook oysters in butter till edges curl, about 2 minutes on each side.

Beat the 6 eggs with the milk and salt. Pour into skillet with oysters. As egg mixture begins to set on bottom and sides, lift and fold over. Continue cooking and folding for 4 to 5 minutes or till eggs are cooked throughout. Remove from heat. Makes 3 or 4 servings.

Grand Opening Free Meals at SpireWorks® (Eagle Rock) January 24

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(Eagle Rock, CA)   Guests at the Grand Opening of SpireWorks® Eagle Rock on Tuesday, January 24th, 2017  will be offered a Free SpireWorks® Destination (served on a choice of bread, exotic wild rice or salad), SpireCake andBeverage (choice of Soda or Ice Tea) from 11:00 am to 2:00 pm and 5:00 pm to 8:00 pm.

SpireWorks®  introduced the concept of  vertically spit-roasted meats, paired with toppings from around the world in November, 2017. SpireWorks®. Their first store made its debut in Westwood Village in November of 2016 on Broxton Avenue.   //localfoodeater.com/la-spireworks-version-turkish-doner-open/

The SpireWorks® vision began with two friends in business, SpireWorks® Founder and CEO Bob Kaufman and Chief Operating Officer Jeff Rosenthal.

Kaufman, who made a name for himself in business and franchise development for big brands, most notably Tower Records and The Coffee Bean & Tea Leaf, was encouraged by a longtime friend during one of his regular trips to Turkey to use the infectious national love for döner as the inspiration to start his own company.


With the intent to begin this journey, he phoned friend and former Vice President of Business Partnerships at Levy Restaurants, Jeff Rosenthal, securing his interest in the venture. Together, they began mapping out the trajectory of a dream that is now in full swing.

Results for OC Pizza Throwdown to Benefit Bracken’s Kitchen

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Ann Marie Panoringan’s write-up in the OC WEEKLY of the “Pizza Throwdown” to benefit for Chef Bill Bracken’s terrific Kitchen on wheels captures the spirit of the event, along with Niyaz Pirani’s photo.

She writes, “The team lead by Dean Kim and Sandro Nardone won their friendly wager with Rookie captains Brent Omeste and Chad Urata with an ending score of Rookies 60, Veterans 175. For those who could not attend the sold out event to benefit Bracken’s Kitchen, we recap…” (see link below)

OC Pizza Throwdown Results!

MONDAY, JANUARY 30, 2017 
BY ANNE MARIE PANORINGAN
//www.ocweekly.com/restaurants/oc-pizza-throwdown-results-7860621

Rookies and Veterans for the win

OC Weekly photo by Photo by Niyaz Pirani – Chef Bill Bracken of Bracken’s kitchen at far right

 

 

Battle on! Chefs Sandro, Dean, Bill, Chad & Brent

Teams of veteran and young Orange County chefs will compete in a Pizza Throwdown Sunday, Jan. 29, to benefit Bracken’s Kitchen, a food truck that serves FREE, healthy meals to Orange County families in need.  We’ve known the enormously talented, congenial and community-minded, Bill, since his days at the Peninsula Hotel so we’re”pulling” for him.

What: It started as a joke amongst friends but has quickly turned into a battle between several high-profile Orange County chefs for a serious cause. New School vs. Old School in a Pizza Throwdown, to raise money to help local families. Members of the public can purchase tickets to vote in the throwdown, or simply eat pizza in the parking lot. Proceeds benefit Bracken’s Kitchen, an Orange County food truck that feeds local families for FREE.

Date & Time: 11 a.m. to 3 p.m. Sunday, Jan. 29 at Orange County Baking Company, 1960 N. Glassell Street, Orange, CA 92865

Cost: $50 VIP-$20 General Admission (online); $5 for pizza in the parking lot (cash donation)

VIP grants early entry at 11 a.m. to watch chefs work, tour of bakery and bread to take home; GA enters bakery at noon; ALL WHO PURCHASE ENTRY WILL HAVE THE OPPORTUNITY TO VOTE FOR THE WINNING TEAM!

 

The  Old-School Team: Dean Kim, Orange County Baking Company; Chef Sandro Nardone of Angelina’s Pizzeria Napoletana; Chef Bill Bracken of Bracken’s Kitchen; Chef Dee Nguyen of Break of Dawn; Chef Greg Daniels of Haven Gastropub; Lisa Gilmore of Orange Home Grown Farmer’s and Artisan Market

New-School: Chad Urata and Brent Omeste, Centro Collective; Jeff Moore, Eats Bar & Kitchen at Hotel Irvine; Jeff Boullt, formerly of Social Costa Mesa; Trevor Kotchek of Sgt. Pepperoni’s Pizza; Dino Duarte of Vaca; Tiny of Cucina Enoteca; Sam Green, Balboa Bay Club; Negin Joonet of The Acacia House, St. Helena; Kimmie Wilson, Pinkiwi Culinary Production; Nico Pena, Solace pop-up

What’s at Stake: Pride, mostly. And hair, possibly. Rumor has it, the losing chefs will get their heads shaved. The shaving kit is in Dean’s office.

The two teams each have a surprise for pulling off the trick of “largest pizza” at the event. Both pizzas will be between 8 and 10 feet in diameter.

Bill Bracken & Bracken’s Kitchen

Bill Bracken has been working in restaurants for most of his life, and worked in high-profile roles at The Peninsula Beverly Hills and The Island Hotel in Newport Beach. He’s had his hands in a few Orange County openings in recent years, but launched Bracken’s Kitchen to serve families in Orange County. With his food truck, Betsy, the nonprofit feeds families throughout O.C. for FREE. More info: brackenskitchen.com

 Brent Omeste, Chad Urata & Centro Collective

Brent & Chad attended Orange Coast College together where their team placed 2nd in the nation in two consecutive years in culinary team competitions. Among the two, they have experience at Charlie Palmer, Cucina Alessa, and Cucina Enoteca. They will open Centro Collective, serving pizza and tacos, in early 2017.

Dean Kim & Orange County Baking Company

Dean Kim has been a baker in Southern and Northern California for more than 25 years. He opened Orange County Baking Company in 2010, and supplies more than 200 restaurants, hotels and caterers with their bread. He sells to the public every Saturday at the Orange farmers market.

About Sandro Nardone

Sandro Nardone is from a town between Rome and Naples in Italy, and came to the United States in 2012 to open Angelina’s Pizzeria Napoletana in Dana Point.

Paso Robles “Reverse Wine Dinner Series” Features Italian Imports

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(Gerry Furth-Sides) Every Wednesday this winter, starting January 18, Il Cortile Ristorante will be offering  a ‘Reverse Wine Dinner’ series.  Each week, a selected Paso Robles winery is the focus of the dinner with special ingredients imported from Italy.

A few key of these  imported Italy items include bottarga and prosciutto. Italian Truffles are used in several signature dishes  – black truffles in the summer and the coveted white truffles November through January.

Il Cortile Ristorante is the passion of co-owners and couple Executive Chef Santos and Carole McDonal. Seasonally available, locally sourced ingredients and imported specialty items drive Santos’s kitchen.  So the ‘reverse’ aspect of the meal creatively asks guests to choose their wine first with Chef Santos then creating a special three-course meal around the wine selection.

Carole MacDonal, owner of Il Cortile explains. “Unlike the traditional pairing of wine with food, we ask our guests to choose their wine and we’ll pair the food to match.”

 

il cortile restaraunt

For nine straight weeks, the featured winery brings a selection of their wines for guests to choose. Once guests select their wine, Chef Santos crafts a unique three-course meal that complements the flavors and textures of their chosen bottle. The meal is $50 per person, plus the cost of the wine, which varies per winery. The 2017 schedule is set for:

 

January 18           Clos Solene Winery

Originally from southern France, then Bordeaux, Guillaume Fabre crafts impressive wines from select Paso Robles vineyards. Less than a decade old, this boutique winery has quickly attracted critical and commercial acclaim.

 

January 25           Giornata Wines

Inspired by Italy, crafted in California. This perfectly describes Giornata. Owners Stephanie and Brian Terrizzi focus on Italian varieties grown on the Central Coast, specializing on food friendly wines like Barbera, Nebbiolo and Aglianico.

 

February 1          Law Estate Wines

Winemaker Scott Hawley crafts noteworthy wines from Law’s westside estate vineyards. Law has quickly become a must-see estate in Paso Robles, focusing on Rhone-inspired blends that show complexity and intensity.

February 8          Tablas Creek Vineyard

For over 20 years Tablas Creek has produced world-class Rhone wines. With the partnership of the Perrin Family of Chateau de Beaucastel and the Haas Family of Vineyard Brands, Tablas Creek effectively started the Rhone tradition in Paso Robles.

 

February 15       TH Estate Wines

Proprietors Jennifer and Terry Hoage focus on the production of Rhone-style wines from their organically-sustainably farmed estate of Paso Robles’ acclaimed Willow Creek AVA. The wines are beautiful fruit-driven examples of precise winemaking.

 

February 22       Adelaida Vineyards & Winery

Winemaker Jeremy Weintraub makes a diverse selection of impressive food-friendly wines in the heart of the Adelaida District in west Paso Robles. The mountain-grown estate fruit is expressed in stunning wines that showcase intensity and complexity.

 

March 1                 Ranchero Cellars

Amy Butler, an acclaimed industry veteran is the winemaker behind Ranchero Cellars. This passion project focuses on wines that are expertly made with select vineyards.

 

March 8                 Oso Libre

Sustainable farming, winemaking and ranching define Oso Libre. Translated as “Free Bear”, Oso Libre is truly a one-of-a-kind spot in the Adelaida District of west Paso Robles. They make a range of beautiful wines that pair excellent with food.

 

March 15              Jacob Toft

Jacob Toft has been making wines in Paso Robles for nearly 15 years. His small production allows Jacob to focus his attention of fruit source and handcrafting his blends. Jacob’s strong background in the food and wine world is evident in his wines.
Book your table for a Reverse Wine Dinner and capture the passion, art and pride at Il Cortile and experience how Chef Santos and Carole MacDonal are transforming the culinary scene in Paso Robles Wine Country. Il Cortile Ristorante has won the Wine Spectator Award of Excellence for three consecutive years – 2014, 2015 and 2016. This award recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers along with a thematic match to the menu in both price and style. Reservations can be made at 805-226-0300 or online at www.ilcortileristorante.com

 

About Il Cortile Ristorante 

Il Cortile Ristorante is located in Paso Robles Wine Country, a top destination for exquisite wines, picturesque landscapes and beautiful weather – the perfect pairing for Executive Chef Santos MacDonal’s rustic Italian cuisine. Owned and operated by Chef Santos and his wife Carole, the menus are seasonally inspired and created with the freshest ingredients. Chef Santos makes an array of exceptional homemade pastas, fresh seafood, top quality meats and antipasti. The wine list, inspired by Chef Santos’ food, completes the dining experience. Visit Il Cortile Ristorante in downtown Paso Robles. www.ilcortileristorante.com

Lucky Fish Top Pick for Adding Iron to Diets – Internationally

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(Gerry Furth-Sides) It looks like an oversized charm for a bracelet but Lucky Iron Fish is a simple but dynamic concept with a positive societal impact on an international level.  The unique little, iron fish that helps fight iron deficiency, an issue affecting more than 3.5 billion people in the developed and developing world.  
Available online in major retailers from the Canadian company, a fish is donated for every one purchased.

The model is simple: for every little fish bought in the developed world, one is gifted to someone in a developing country.  The beautiful little fish arrives in a spiffy hardboard box, protected by  bubble wrap.
The box has simple instructions for use and clean up.  It also gives directions for recognizing the symptoms of anemia. The more  the Lucky Iron Fish is used, the more iron received. Because iron is absorbed slowly and in small quantities by the body, it is recommended that the fish be used on regularly (every day if possible) over an extended period of time to see a beneficial effect. Three to six months is usual.
Anemia is the most common nutritional problem in the world, mainly affecting women of child-bearing age, teenagers and young children.
The World Health Organization estimates that two billion people – over 30% of the world’s population – are anaemic, mostly due to iron deficiency.  The WHO report states that  stopping iron deficiency is a priority – for individuals and countries.

In developing countries, such as Cambodia, the condition is particularly widespread with almost 50% of women and children suffering from the condition, which is mainly caused by iron deficiency.

The standard solution – iron supplements or tablets to increase iron intake – has drawbacks.  The tablets are neither affordable nor widely available, and because of the side-effects people don’t like taking them.

Canadian, Dr Christopher Charles had a novel idea. Inspired by previous research which showed that cooking in cast iron pots increased the iron content of food, he decided to put a lump of iron into the cooking pot, made from melted-down metal.  (You can hear and see an explanation on his TED talk at //www.youtube.com/watch?v=0Lf6glgKt3Q)

Children holding an iron fish in CambodiaImage courtesy of LUCKY IRON FISH – “Half of the villagers who used the iron fish in cooking were no longer anaemic after a year”
The lucky iron fish(Image courtesy of LUCKY IRON FISH) 
Dr. Gavin Armstrong’s design of the  iron fish based on the fish used in Dr Charles’ research.  A symbol of luck in Cambodian culture, was designed to release iron at the right concentration to provide the nutrients that so many women and children in the country were lacking.If the iron fish is used every day in the correct way, Dr Charles says it should provide 75% of an adult’s daily recommended intake of iron – and even more of a child’s.

Dr. Charles’ recipe is simple,  “Boil up water or soup with the iron fish for at least 10 minutes. That enhances the iron which leaches from it,” he directs.  “Then take it out. Now add a little lemon juice which is important for the absorption of the iron.”

Cooking in iron pots releases iron but it is difficult to quantify the amount of iron that is released and whether or not that iron is bioavailable (can be absorbed by the body). Iron skillets tend to rust and they resulting ferric iron cannot be absorbed by the body.  And the process of preventing an iron skillet from rusting,  heating it at high temperatures with oil,  blocks the release of iron during cooking.

The LUCKY IRON FISH, on the other hand,  is made from a particular type of iron and its shape, size and weight are calculated to release about 70 micrograms of iron per gram after boiling for 10 minutes in a litre of acidified water (or about half that in soup). However, if you put leafy greens in soups like spinach then the efficacy of the fish will be reduced. For optimal results it is suggested to boil drinking water with the fish and lemon, or citric acid.

Around 2,500 families in Cambodia are now using the iron fish and the Lucky Iron Fish company, set up by Gavin Armstrong, has distributed nearly 9,000 fish to hospitals and non-governmental organizations in the country.   Trials on several hundred villagers in one province in Cambodia showed that nearly half of those who took part were no longer anaemic after 12 months.

An iron fish being stirred into soup in Cambodia(Image Courtesy of LUCKY IRON FISH )

The benefits are substantial. Timely treatment can restore personal health and raise national productivity levels by as much as 20%,”  with the poorest and most vulnerable standing to gain the most from the reduction of anemia.

A wondrous story in a time of such international dismay in general.  LUCKY IRON FISH is a “B Corp Corporation, and part of a community that “goes good.”

To date, the LUCKY IRON FISH as received accolades and coverage from Oprah, the Clinton Global Initiative, Forbes, Town & Country, CNN, Mashable, BBC, Cannes. 

“Recipe in a Bottle” – Rice Pudding Dessert

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(Gerry Furth-Sides) Basmati Rice is becoming all the rage these days because it is gluten-free.  The global basmati market continues to grow at an average rate of 15% to 18% a year because of its delicious taste and nutritional value.

Dessert Rice Recipe in a Jar

For an easy recipe in a mason jar or any bottle, pick up a small bag of Basmati rice and put together a novel Rum Raisin Rice Pudding recipe. The jar layers will be the following:  Rice goes into the bottom; into the middle go the raisins, and the top layer has almonds.  Tied to jar: mini rum bottle in which to soak the raisins.
Rum Raisin Rice Pudding recipe.

 
Ingredients
•         1/2 Cup uncooked Basmati rice
•         2 tablespoon of dark rum
•         ½ tsp. Vanilla extract
•         2 cups Milk (can be substituted with almond milk or soy milk)
•         1/3 Cup Sliced Almonds
•         ½ Cup Raisins
•         1/2 tsp. Salt
•         ¼ tsp. Cinnamon
•         Dash of Nutmeg

Directions
1.     On stovetop, toast almonds, stirring frequently, for 3 to 5 minutes. Set aside to cool.
2.     In a small bowl, soak raisins in dark rum.
3.     In a saucepan, heat milk, rice, cinnamon, nutmeg and salt to boiling.
4.     Reduce heat to low, cover, and simmer 25 minutes or until tender, stirring occasionally.
5.     Stir in raisin mixture and toasted almonds. Serve warm.
Nicely nutty in flavour yet sweetly fragrant and delicate, Amira Pure Basmati’s natural-white rice grains stay separate when cooked.

Most basmati rice consists of mixed grains; some pure; some not. Natural  basmati rice is grown in the foothills of the sacred Himalayas, and aged, true to tradition, for 12 months.It contains no gluten, which makes it one of the best non-allergic foods this makes it possible for people who are allergic to gluten to take in many great nutrients.  Diabetics can also eat rice since they need these proteins and rice inherently does not contain sugar (though sushi rice is prepared with sugar).

Rice contains different types of Vitamin B, D, calcium, fiber, iron, and a variety of minerals that are essential for our bodies.

Another health benefit of rice is heart-related. Bran oil made from rice contains powerful antioxidants that can aid in making our heart more resistant to heart-related diseases. Although “bad” cholesterol can be damaging for the health of the heart, rice, can help you lower cholesterol levels because  it does not contain bad cholesterol.

Rice contains all the amino acids essential for building and maintaining muscle tissue, and make up antibodies, enzymes, and hormones. These amino acids also help maintain healthy skin, hair, eyesight, and nousish the heart, lungs, tendons and ligaments, brain, nervous system and glands.

Rice also contains many energy-enhancing carbohydrates while it remains very low in fat, salt, and sugar.  The essential amino acid methionine found pre-dominantly in rice helps mobilize fat from the liver.  The Indian diet is dominantly vegetarian, getting proteins from rice, especially the essential amino acid methionine and the conditionally essential amino acid (which becomes essential under conditions of stress) tyrosine is crucial.

The pudding recipe was offered by Amira Rice, owned and operated by the Chanana family in the United Arab Emirate since 1915.   Chanana became CEO and chairman in 2006, making him the fourth-generation family member to run the company.

The fascinating story is that this United Arab Emirate conglomerate has evolved into a leading global provider of branded packaged specialty rice, including Basmati and other food products, with sales across five continents around the world.  Amira buys roughly 5% of India’s annual basmati harvest in the form of rice paddy (the unprocessed grains) and supplements that with purchases of semifinished rice to meet demand.

The Company primarily sells Basmati rice under its flagship Amira brand as well as under other third party brands.  New to the United States market,  Amira products are available online and in several  restaurant and consumer wholesale outlets.  Nature Foods Ltd is listed on the New York Stock Exchange (NYSE) under the ticker symbol “ANFI.”

 

Young German Team Creates New World “Just Spices” Line

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(Gerry Furth-Sides) Florian, Ole and Bela, three guys from Dusseldorf or parts therof in Germany, were preparing an Indian dish one evening for friends.  The recipe required what small amounts of what seemed to be “100 different spices.”  As frustrating as it was, the experience was the inspiration for creating Just Spices, a line of organic spice mixtures to answer this need.  The line expanded into rubs and even a blend for pancakes.  Videos are on the website.  //justspices.com

 

The guys realized that they shared the same need as cooks everywhere when a pinch of cardamom seeds or cumin is required to cook a particular dish.  And no one wants to buy a whole pack of a certain spice only to use a tiny portion of it.  In their words, “It was very annoying that we needed to buy these big, and also expensive, portions of spices for a one time thing.”

The team was determined to create a line of spices to answer this problem, whether the cuisine be Indian or African, or Balkan or Scandinavian. Just as they liked to experiment, they wanted cooks everywhere to “have fun in the kitchen find out what big difference spices can make in terms of food.”

Self-proclaimed as being, “deeply passionate about cooking and food and total proponents of good taste, they wanted to be the perfect founders for Just Spices. For example, to be sure they had the best of all spices and herbs they went on a round-the-world research trip.

In their words, “We visited the kitchen of the world and looked into every pot: In Italy we cooked the best pasta of the world and in Mexico we were in kitchens preparing the most authentic tacos that you can imagine.

“We especially enjoyed the spicy and aromatic kitchen of India.  There, ancient spices such as cardamom, cumin and red pepper to make this original chickpea curry.

In the United States, the team learned about the “Cajun kitchen”  and what the best spices are to to add in order make the flavors pop when preparing delicious crawfish.

After cooking the most authentic dishes with local chefs,  they brought the spice recipes back to share with customers.  And they are open to new ideas.   In their words, “If you have requests or great ideas – just let us know!”


The set featured the Original Steak Rub, Texas BBQ Dip and Pancake Blend.

The rub contains only organic, natural ingredients.  It is meant to infuse the famous Texas flavor and charred crust on meats whether it is beef or pork or lamb.  Brown cane sugar accounts for the crust.  We love it and use it on our steaks (all cuts) and even lamb chops and sweet or russet potatoes.

Here it is rubbed onto the steak (right hand corner) and on roasted Idaho russets, sliced thinly for a crunch.  Lemon peel accounts for an elusive but definitely intriguing flavor, and natural smoke makes it taste as though it is just off the fire.  

The combination also includes  black pepper,  paprika, garlic salt, natural smoke flavor, onion, crushed pink pepper, oregano, earthy cumin, a bold mustard with a bite.

Cinnamon and brown sugar on heart-shaped pancakes fit for any holiday.

Next, Seafood Rub packs in the flavor of fish and shrimp dishes with intense citrus flavors, crushed chili pepper, and for the fragrance.  It especially enhances a Greek-inspired dish of whole salmon.

And we dusted the summer squash with the Pancake Blend.  It is shown above topped with snap peas.

The third spice blend is a classic Pork Rub. It’s great on baby back ribs or pulled pork. We love the balance between the subtle sweetness of the brown sugar and the sharpness of the spicy cayenne pepper.  This sort of a tantalizing contrast seems to be key in all the recipes.

Last is a true classic, Hickory Rub, responsible for creating that perfect smoky flavor. Smoked salt and sharp black tellicherry pepper make it really savory so the guys countered it with zesty orange peel, exotic cardamom, and warm brown sugar. The Hickory Rub promises to be a go-to spice when making smoked salmon or turkey and any other dish that inspires smoking!   For the Love of Rubs, $26.99

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