Canadian Bacon and Pineapple Pizza (Photo by Maria Desiderata Montana)

There is a good reason I work out everyday….because I love to eat! And I will never sacrifice my favorite Italian foods.

My husband and I love to hide in a corner at Filippi’s in San Diego’s Little Italy to drink chianti, and eat pizza and lasagna for lunch.

I couldn’t believe it when, on our last luncheon outing, my husband ordered a Canadian bacon and pineapple pizza. “I thought you were Italian,”  I laughed.  “Do Italians eat pizza with Canadian bacon and pineapple, really?”

It was pretty good, but I’d rather have my pizza piled high with salami, prosciutto and Italian sausage.  My husband politely agreed, but I guess he wanted to try something different.  That’s what I get for letting him order.  (By the way:  if you love Canadian bacon and pineapple on your pizza, it’s okay by me…go for it!)

Lasagna (Photo by Maria Desiderata Montana)

Filippi’s Pizza Grotto is where we like to go for something that tastes close to homemade, and you can’t beat the portions.  Plus, when I dropped the remainder of my uneaten lasagna on the floor, as I was carefully trying to place it into a carry out container, the waiter just smiled politely, and brought me a brand new serving to go.  And he had no idea I was a food writer. How is that for service?  But don’t go dropping your lasagna on purpose now!

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

New Caledonian Prawns (Photo by Maria Desiderata Montana)

“People want French food to maintain its traditional rich taste,” says Executive Chef Craig Strong.  “But at the same time, they also want it to be light.”

I love French cuisine with with its rich butters and savory sauces, but I must say that when I was getting ready to have dinner at Studio, I was a little worried about the added calories.  “How many miles would I have to jog tomorrow to work it off?” I thought.

As my husband and I were shown to our table, we were in awe of the stunning views of the Pacific ocean from this restaurant perched high on a cliff.  I couldn’t help but think that it couldn’t get any better than this.  But then the white linens, fine crystal, expensive dinnerware, music, candlelight and little bunnies running on the perfectly manicured lawn outside had me believing I was in some kind of magical fairy tale.

Soon, I noticed chef Strong making his way around the dining room greeting guests.  As he made his way over to my table, he explained how much he loved growing up in San Diego and was so happy to be back.

Not as happy as I was.  Strong uses fresh and local ingredients, keeping that traditional French taste with a fresh California touch. The food is beautifully presented, and the flavors are unsurpassed. All I can say is go try it for yourself and tell Chef Strong I sent you.

And guess what?  I didn’t have to take that morning jog after all…..even better!

Summer Peach Napoleon (Photo by Maria Desiderata Montana)

About chef Strong:

Executive Chef Craig Strong joined Montage Laguna Beach as Executive Chef of Studio in June 2009.

Chef Strong, known for his modern French cuisine with California influences, developed a love for cooking at an early age. One of eight children growing up in San Diego, he was inspired by his mother and grandmother to first experiment with tomatoes and zucchini grown in the family’s vegetable garden that was his to manage. At age 19, he attended L’Academie de Cuisine near Washington, D.C., where he studied under some of the most respected chefs in the area, including Chefs Françoise and Pascal Dinot.

Most recently, Chef Strong was Chef de Cuisine to what is now The Langham, Huntington Hotel & Spa’s Dining Room in Pasadena, Calif. During his eight-year tenure, he was responsible for all facets of the restaurant, including menu design and development. Under his direction, The Dining Room became one of Los Angeles’ top destination dining venues and a showcase for his love of pairing fine food with wine in ever-changing dishes, inventive tasting menus for winemaker dinners and delicious special events. He and the restaurant received many accolades, including Michelin One-star ratings in 2007and 2008; Gourmet Magazine ’60 World’s Best Hotel Dining Rooms,’ Los Angeles Times 3 Star Rating, Food & Wine ’50 Best Hotel Restaurants’ and California Homes Magazine ‘#1 Hotel Restaurant.’ Strong was named runner-up Chef of the Year by Angeleno Magazine; was a semi finalist in the 2009 James Beard Foundation Awards for Best Chef/Pacific.

Executive Chef Craig Strong (Courtesy photo)

From 1990 to 1994, Chef Strong held numerous culinary positions, including Saucier at La Caille in Little Cottonwood Canyon, Utah; the Capitol Club at Hyatt Regency, Washington, D.C.; Sous Chef at the fine dining Glitretind Restaurant at Stein Erikson Lodge in Deer Valley, Utah; First Assistant to Chef at the Adams Mark Hotel in Philadelphia, and then at The Ritz-Carlton, Philadelphia, where he honed classic techniques with Asian influences. In 1995, he moved to Atlanta to work at The Ritz-Carlton, Buckhead, as Garde Manger with Chef Guenter Seeger and then as Saucier and Tournant with Chef Joel Antunes, whose classically trained French background added yet another international dimension to Strong’s style.

Chef Strong then moved to Europe as Sous Chef for The Newport Room at the Hotel Arts in Barcelona, the fine dining restaurant in a property managed by Ritz-Carlton. Working in Spain added another facet to Chef Strong’s cooking. The emphasis on olive oil, fresh seafood and the Mediterranean climate, similar to that of Southern California, led Chef Strong to embrace the bold flavors and rustic style of Spanish cuisine, adding the refinement of French techniques.

Hamachi Sashimi (Photo by Maria Desiderata Montana)

The concept and overall experience of Studio is dedicated to highlighting the best this idyllic location has to offer – pristine ingredients from local purveyors, unsurpassed views of the Pacific Ocean and an elegantly comfortable approach to the dining experience.

Studio at Montage Laguna Beach has most recently been recognized with Three Stars from Los Angeles Times, Five Stars from Mobil Travel Guide, Robb Report as one of ‘America’s Finest Dining Restaurants,’ and Food & Wine Magazine’s ‘Top 50 Hotel Restaurants’. Studio has also earned the ‘Best of Award of Excellence’ from Wine Spectator and is rated one of Zagat Survey’s ‘America’s Top Restaurants’.  (About chef strong information above is courtesy of the Montage website.)

Whether you genuinely can be a evening time inside that club, every single and each evening utilizing the shopping for center or each and every single evening employing the seaside, numerous Christian Louboutin shoes make your ft written content. ripped soles and sleek patent [url=http://www.christianlouboutinsalesuk1.net/]christian louboutin uk[/url] alligator strap dim sandals that make you’d should sustain on an night. Or they gown within jeans or possibly any bikini resemble ft plus unquestionably seriously feel calm inside this trendy Christian Louboutin sandals. Many gentlemen believed that ladies go with on christian louboutin boots to guarantee you please them. Christian Louboutin Outlet This is often true, as a superb provide finding a point. An additional rationale will more than likely be the reality that ladies complement on considerable big heel sandals of showing apart their extensive legs louboutin heels at the same time as their costume whenever other ladies glance at them to look at when they appear as great.

Blake Lively donning a pair of golden Christian Louboutin sneakers attending the primary showing of movie Traveler Sherlock Holmes holding around NewYork lincoln middle. From popular women to normalcy fashionista, all of whom are generally nuts for christian louboutin footwear because they have taken drug. It [url=http://www.christianlouboutinsalesuk1.net/]christian louboutin uk[/url] truly is prosperous for Christian louboutin that red sole great heels he diesign make these women upon earth appreciate and preposterous. Have you been or involving been outrageous for religious louboutin footwear. About: While in the globe of shoes，Christian Louboutin is a favorite of European celebrities. The red outsole, superior heels and shimmering color becomes the distinctive logo of Christian Louboutin knocks out. Christian Louboutin Sandal is your first choice Red Underside.

Read More:

http://www.christianlouboutinsalesuk1.net/

(Courtesy Photo)

If you have ever wondered what chefs do in their free time, look no further than Flying Pans, a new cookbook which chronicles the travels of Chefs Bernard Guillas and Ron Oliver of renowned Marine Room restaurant at The La Jolla Beach and Tennis Club in La Jolla, California.

The book takes readers everywhere from Thailand to Brazil and is written in a conversational, reader friendly style which encourages cooking. The food photography of Gregory Bertolini brings the sight, smell and taste of the chef’s exotic recipes to life. Recipes are well researched, kitchen-tested and easy to navigate for the home cook.

Flying Pans Pre-Order Special $34.99

All pre-orders placed before October 31 at www.twochefsoneworld.com will receive an autographed copy of Flying Pans and FREE shipping in the United States. Scheduled release date – November 1, 2009

For inquiries, please contact:

Monica Ball, M & M Marketing
ph. (619)-708-3512
fx. (619)-223-5268
mmmarketing@cox.net

Bernard Guillas, Chef/Author
info@chefbernard.com
ph.(760) 214-2524

Ron Oliver, Chef /Author

mail@chefronoliver.com
ph. (619) 948-1778

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Illustration by Nic Petro

When I was growing up, I loved eating little green apples.  Even better, I couldn’t wait to get home from school and have a piece of my mom’s warm apple crisp with a huge scoop of vanilla ice cream!

Enjoy my version of my mother’s recipe…

Caramel Apple Crisp

(Serves 6)

For the apple filling:

8 Granny Smith apples, peeled, cored and sliced small

2 teaspoons butter

1 tablespoon ground cinnamon

1.5 ounce container of reduced sugar caramel dip

Caramel Apple Crisp (Photo by Lucia Montana)

For the topping:

2 cups oatmeal

1/2 cup brown sugar

2 tablespoons butter

2 tablespoons honey

1 tablespoon ground cinnamon

Directions:

Preheat oven to 350 degrees F.

For the apple filling:

In a bowl mix apples, butter, cinnamon and caramel dip together. Place into a 9 inch x 9 inch baking dish.

For the topping:

Combine oatmeal, brown sugar, butter, honey, and cinnamon in a small bowl.  Stir the mixture until it becomes crumbly. Sprinkle topping over the apples and lightly press down.

Bake for 40 to 45 minutes. Cool 10 minutes before serving.  Serve with vanilla ice cream.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

(Logo courtesy of Meritage Wine Market)

On Friday September 25th at Meritage Wine Market in Encinitas enjoy some Grillin’ and Chillin’ from 6 p.m. to 8 p.m.  Price is $20 per person and some killer sliders will be fixed two ways on the barbie: caramelized onion barbecue and gorgonzola bacon!

Corks will be pulled on 6 great wines that simply can’t be touched for their price!  These knockout wines will be served with the grilled burgers that they were meant to be paired with:

2007 Brunell Becassone Blanc: Absolutely gorgeous value in white rhone.  This blend sees no oak in order to protect its fresh citrus and lends hints of apple and other fruits with slight hints of almond and minerals.  Incredibly juicy with a touch of chalkiness, this wine is vibrant and lively.

2006 Fevre Chablis: The Domaine Fevre 2006 Chablis (there is a separate cuvee from purchased fruit which I did not taste) displays an uncanny combination of creaminess of texture with firm underlying suggestions of chalk and stone. Mouthwatering honeydew melon and lime run with the mineral suggestions right through to a long luscious back end of exceptional quality. www.erobertparker.com.

2008 Punto Final Malbec: A forward, juicy style, with blackberry and licorice notes that stay lively on the medium-weight finish. www.winespectator.com.

2004 Bernadotte, Haut-Medoc: Bernadotte’s well-made 2004 exhibits a deep ruby/plum/purple color as well as elegant cranberry, black cherry, and currant notes, good acidity, and a spicy, fresh, invigorating finish. Not a big wine, it displays a style completely different from the 2003. Drink it during its first decade of life.

2006 Vice Versa Le Petite Vice: Richly textured, mouth-filling goodness.  Classic Napa chocolaty aromatics, stunning texture for the price, the wine broadens across the palate nicely carrying great deep dark fruited flavors with just a hint of coffee/mocha on the back. Finishes long and strong. – Mark

2005 Versant Cabernet: Hugely extracted and rich with pronounced blackberry, mocha and toasted vanilla notes, this is Pritchard Hill fruit all the way.  Broad and ripe with plenty of silky tannin, this wine is not shy and as good as it is now, it will get even better! – Dave

Meritage Wine Market/162 S. Rancho Santa Fe Road, A-10/Encinitas, CA 92024/(760) 479-2500.

* More detailed tasting notes on each of the wines being poured can be found at www.meritagewinemarket.com.

* Information in this post is courtesy of Meritage Wine Market.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Chef Philippe Beltran with his Camembert cheese (Courtesy photo)

I love all things cheese, especially this recipe which takes an imported Normandy Camembert; make sure it comes in a wood box.

Take the wrapper off. Place Camembert back in its box. Poke fairly large holes on top of the Camembert with a fork, and pour one tablespoon full of Calvados apple brandy. Place the cover back on top of the box, closing it. Place in oven at 350 degrees F. for 15 to 20 minutes, depending on the oven. Check from time to time until the Camembert is melted on the inside and very soft to the touch on top. When the Camembert is nice and melted inside, remove it and serve it at once with baguette croutons and slices of apple.

Camembert (from Normandy) marries really well with the Calvados (also from Normandy), and apples (which Calvados is made of).

Make sure to serve at once when ready. This is perfect for a group appetizer or a party!

Bleu Bohème is located at 4090 Adams Avenue in Kensington. For more information call (619) 255-4167 or visit www.bleuboheme.com.

Merci!

Recipe by executive chef Philippe Beltran of Bleu Bohème in Kensington, CA.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

French pastry (Photo by Maria Desiderata Montana)

At Bleu Bohème, owner and executive chef Philippe Beltran understands what people like: simple comfort food, a bit daring, but never pretentious.

This Kensington restaurant is reminiscent of a French neighborhood bistro with a country charm. “Blue represents a comfortable color, a special kind of international blue I’ve seen in many places around the world,” said Beltran. “Bohemian is the lifestyle I adopted since I was young growing up between France, Italy and Spain; then traveling the world, meeting different people, enjoying their traditions, simplicity, culture, and the simple food.”

Raised in France, Beltran is of Italian and Spanish descent. He gained inspiration to cook from his Italian Grandmother, and strongly believes that the secret to a really good dish is simple flavors that are mixed and balanced well. “Some dishes transport you to Paris, and some to the country,” said Beltran. “It’s all about the experience the customer enjoys, food they can recognize, and how well it is prepared. It’s not about how cool the chef can be!”

Chef Phiilippe Beltran (Courtesy photo)

The menu changes seasonally and Beltran keeps the prices right. From the bistro items, mussels and charcuterie, to the bistro entrees and paysan food, every dish is unique and lovingly prepared. Continuously challenging himself in creating, searching and experiencing different ingredients, Beltran described his close relationship with his suppliers. “They guarantee me the best possible ingredients for my cooking,” he said. “My favorite thing to do is to try something at home and then try it at the restaurant.”

For starters, the moules (black mussels) in a creamy blue cheese cream sauce are so good, that after the mussels have quickly disappeared, you will end up dipping the warm and crusty french bread in every last drop of cream sauce. Pair with sauvignon blanc, Reserve Saint Martin, 2006.

And, since the French are known for their consumption of mouthwatering pastries, I opted to stay on first course with the Tarte Chaude au Reblochon. This warm flaky pastry is topped with bacon, onion and roasted sliced thin apples, covered with melted Reblochon de Savoie cheese. Pair with rosé, Les Deux Rives, 2007.

More classic French country cooking is evident in the Soupe à l’Oignon Gratinée, the most decadent, self-indulgent blend of caramelized sweet onions and fresh herbs simmered in a beef consommé and topped with croutons and melted Gruyere. Pair with an easy to drink blend of syrah and grenache that is the Vin de Table, Ted The Mule, 2006.

Another traditional French dish, don’t miss the Boeuf Bourguignon with chunks of Angus beef slowly simmered in red wine with button mushrooms, bacon, mini-potatoes, carrots and caramelized pearl onions. Pair with Côtes du Rhône, Les Violettes, Domaine Moillard, 2007. The deep violet red color and aroma of dark berries and raspberries is a perfect match with the succulent beef.

Making homemade ravioli is a challenging project I learned from my Italian mother. I am never convinced anything can measure up to her recipe, but sure enough, Beltran’s homemade wild mushroom raviolis, served over a bed of spinach with white butter and fresh herb sauce, proves to be the real thing. Pair with Bordeaux, Mont. St. Emilion, Chateau Puynormond, 2005. This rich, inky, full Bordeaux drinks like a cru classé.

Black Mussels in a Blue Cheese Cream Sauce (Photo by Maria Desiderata Montana)

I’ve had a personal relationship with Nutella (and a big spoon) since I was a child. This chocolaty and creamy hazelnut-based sweet spread is a staple in my household. When Chef Beltran brought me a light and airy crêpe, overly stuffed with Nutella and a side of vanilla ice cream, it reminded me of my mother’s own version. Forgo the dessert wine here, and sip on a double espresso instead. You’ll have a lot to talk about!

Bleu Bohème is located at 4090 Adams Avenue in Kensington. For more information call (619) 255-4167 or visit www.bleuboheme.com.

(This story first appeared in the San Diego Uptown News).

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

(Photo by Maria Desiderata Montana)

I do, and I have an easy low fat recipe for sautéed green and yellow zucchini that’s perfect over whole wheat pasta.

Sauteed Zucchini over Whole Wheat Pasta

Whole wheat pasta

Non-stick cooking spray

3 medium-size green zucchini and 6 small yellow zucchini, cubed

1 cup water

2 teaspoons crushed garlic

1 teaspoon chicken flavored bouillon

Freshly ground black pepper

Pecorino-Romano cheese, grated (for garnish)

(Photo by Maria Desiderata Montana)

Handful of fresh basil, finely chopped (for garnish)

For the pasta:

Cook whole wheat pasta according to package directions.

For the zucchini:

While the pasta is cooking, spray a large stainless steel skillet with non-stick cooking spray (like Pam).  Get the pan nice and hot and throw in the zucchini.  Cook for about 2 minutes, stirring constantly.  Add water, crushed garlic, bouillon and black pepper, to taste.

Stirring occasionally, cover and simmer on low to medium heat for 5 to 7 minutes, or until zucchini is tender.  Remove from heat.

To serve:

Place pasta on a large serving platter.  Pour zucchini mixture (juice and all) over the pasta.  Garnish with Pecorino-Romano and basil.

Maria’s tip:  Sometimes I just forgo the pasta and enjoy eating my sautéed zucchini’s (juice and all) in a big soup bowl with lots of  grated Pecorino-Romano  and freshly chopped basil on top.

Mangia!

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Crispy Fried Soft Shell Crab (Photo by Maria Desiderata Montana)

Having cooked for some of Hollywood’s hottest stars, world figures and epicureans from around the globe, while heralded as a “rising star” by the James Beard Foundation, Executive Chef Paul McCabe’s menu at Kitchen 1540 showcases the best of each season.

Recently, I spent the day pampering myself at the L’Auberge Del Mar Resort and Spa and decided to stop in for dinner at Kitchen 1540.  I must say I loved every fresh ingredient McCabe masterfully crafted.

Although his cooking style is imaginative, McCabe is still a traditionalist at heart, creating  cuisine that is centered on organic and sustainable ingredients. Updating his seasonal menu on a regular basis, guests will know that they can always enjoy the freshest ingredients when ordering one of McCabe’s creations.

Chef Paul McCabe (Courtesy photo)

Serves 4

For the Shrimp:

12 U-10 Mexican white shrimp

3 cloves garlic (minced)

1/4c. Extra Virgin Olive Oil

1 T. fresh thyme (chopped)

Combine garlic, oil and thyme, toss the shrimp in the marinade and refrigerate over night.

For the Risotto:

3 good handfuls fresh peas

1-cup stock or water

1 basic risotto recipe, recipe below.

1/2 handful mint, chopped 
 lemon juice

Cook peas in boiling stock or water. When the peas are tender, puree in a food processor and set aside.  At Stage 4 of the risotto recipe throw in the pea puree, fresh herbs and a squeeze of lemon juice.

Risotto: 1 tablespoon olive oil, 
3 shallots or 1 medium onion finely chopped, 
2 cloves garlic finely chopped, 
14 ounces arborio rice, 
Sea salt and freshly ground black pepper, 
2 wine glasses of dry vermouth or dry white wine, 
2 1/2 ounces butter, 
3 1/2 ounces freshly grated Parmesan.

Stage 1. Heat stock. In a separate pan heat the olive oil, add the shallots or onion, garlic and slowly sauté for about 3 minutes. When the vegetables have softened, add the rice, season with salt and pepper and turn up the heat.

Stage 2. The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent having absorbed all the flavors from the vegetables. Add the vermouth or wine and keep stirring. Any harsh alcohol flavors will evaporate and leave the rice with the essence of the wine.

Stage 3. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a medium simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladles of stock, stirring and allowing each ladle of liquid to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to carefully check the seasoning.

Stage 4. Remove from the heat and add the butter, Parmesan, mint and pea puree.  Stir gently. Place lid on pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes creamy like it should be. Eat as soon as possible while the risotto retains its perfect texture.

For the Cremini mushrooms:

12 Cremini mushrooms

3T. Extra Virgin olive oil

2 cloves garlic (minced)

salt and pepper

Toss mushrooms with garlic, oil, salt and pepper and roast at 350* for 10 minutes.

To assemble:

Season shrimp with salt and pepper and sauté in olive oil until just cooked. Place three mushrooms, cap side down, on a rectangular plate and fill the cavity with risotto. Place one shrimp on top of the mushroom and continue the process with all twelve shrimp. Drizzle the plate with basil oil and serve.

Recipe by Paul McCabe

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Pad Thai (Photo by Maria Desiderata Montana)

Feast on recipes from Bangkok, Chiang Mai, and Southern Thailand at Lotus Thai in downtown San Diego.

The proud recipient of the 2008 “ZAGAT,” the “2008 Gold Medal” for Best Thai from San Diego Downtown News, “Best Thai” 2008 from SignOnSanDiego.com, Best Thai by San Diego Magazine 2009 and editor’s and reader’s pick.

I recommend the Pad Thai with shrimp and the Crying Tiger with lightly seasoned charcoal-broiled marinated prime-cut steak, fresh greens, and a spicy lime dipping sauce.

For dessert try the crispy fried bananas with coconut ice cream (see more photos at www.sandiegofoodfinds.com).

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Crying Tiger (Photo by Maria Desiderata Montana)

Lotus Thai Restaurant Locations:

DOWNTOWN: 906 Market St, San Diego, (619) 595 – 0115

HILLCREST: 3761 6th Ave, San Diego, (619) 299 – 8272

Photo by Maria Desiderata Montana

My father says that when he was growing up in Calabria, they simply picked the artichokes and ate them raw.  I don’t know about that, but he showed me how easy it is to grow them in my garden.

I’m not big on stuffing artichokes with a lot of fattening ingredients.  I simply like to boil the artichokes in water and seasoning.  I snack on them all day, and they fill me up.

When I have a party, especially on my outdoor patio, I like to scatter the cooked artichokes around my table for decoration.  My guests are surprised when they find out my beautiful centerpieces are indeed edible!

Lucia, I know you can’t get enough of these artichokes.  This recipe is for you!

Artichokes a la Lucia

Ingredients

2 whole artichokes

8 cups of cold water

1/2 cup white wine

10 garlic cloves (I like a ton of garlic)

1 yellow onion, peeled and cut in half

Handful of fresh Italian parsley

6 bay leaves

4 tablespoons extra-virgin olive oil

8 teaspoons of dry chicken bouillon or 8 chicken bouillon cubes

Melted butter, for dipping (optional)

Grated Parmesan cheese, for dipping (optional)

Directions

Wash artichokes under cold water. Cut off the top inch of the artichoke and the stems close to the base. Pull off the lower petals that are small and tough..

Fill a large saucepan with water and add the artichokes (bottoms up), wine, garlic, onions, parsley, bay leaves and olive oil. Bring to a boil, then reduce to a simmer.  Add the chicken seasoning.  Cover and simmer for about 40 to 50 minutes.

To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. I like to dip the ends in a little melted butter and Parmesan cheese.  When you reach the center of the artichoke, you will see a cone of prickly leaves; remove  these, and scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke (my favorite). Steamed artichokes may be served hot or cold.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Courtesy photo

I have been following the buzz on El Bizcocho restaurant and its “molecular gastronomy” concept for some time now.  Since my curiosity just wouldn’t let up, I decided to check myself into The Rancho Bernardo Inn.

For starters, I must say that the hotel and its grounds are picture-perfect, resembling an Italian resort, complete with several water fountains (imported from Italy and Mexico), cypress and olive trees, fabulous spa, and 3 swimming pools.

As my husband and I were lead to our premium suite with a view of the golf course, we felt as if we were miles from San Diego, and couldn’t believe we had never visited before.

Executive Chef Judd Canepari (Courtesy photo)

When we entered the El Bizcocho dining room, waiters dressed in black suits seemed eager to cater to our every whim.  We ordered a glass of champagne and decided to leave the menu up to Executive Chef/Chef de Cuisine Judd Canepari.

As the Food Editor of  Ranch and Coast Magazine, I met Canepari a few years ago when he was the executive chef of Rancho Valencia restaurant in Rancho Santa Fe.  I was extremely impressed with his high-energy spirit, unique cooking talents, strong devotion to his craft, class, style, and an Oscar winning smile.  When we met again to talk about El Bizcocho, his fun spirit was in tact, and he continues to be at the top of his game in the kitchen.

The menu at the El Bizcocho restaurant has gone through a delicious and educational transformation.  Once offering a tasting only menu, driven by heavy molecular gastronomy, Canepari received resounding dissatisfaction from the San Diego eater.  “Molecular gastronomy is present in our everyday cooking life,” he says.  “The science has been around for hundreds of years, and it was the marketing genius of Farran Andria that made us believe we were charting new territory. He was the first to bring it to the fine dining arena”.

Heirloom Tomato Salad (Photo by Maria Desiderata Montana)

Early in his career, Canepari had long been using Transglutaminase (food glue), and it appeared he was among one of the first chefs in San Diego to have liquid nitrogen and a thermal circulator in his kitchen.  At present, Canepari uses Calcium Gluconolactate in his cheese-making process and Xanthium and Guar gum (used in the making of ice cream for 20 years or more).  “We are making food by the hand and believe in a refined structured cuisine, with balance, texture and taste,” he explained.

I believe Canepari has the strongest molecular gastronomy kitchen in San Diego. Actively working on, and experimenting with new ideas textures and techniques, he has a close relationship with CP Kelco, the leader in hydrocolloid research. He does not wish to be defined by molecular gastronomy, but it is a tool that he will continue to use to challenge San Diego to move forward into the new food frontier.

“This is one of the strongest culinary teams I have ever worked with, and it is the strength of these young chefs that inspires me to be as creative as I can be,” says Canepari. “I believe it’s my responsibility to build the next generation of great chefs for San Diego.  Food is our imagination, taste is our eyes, smell is our memory and texture is our touch.”

The menu is collaboration by Canepari, Alaun Girmaud (executive sous chef) and William Geiger (sous chef).  Some of the ingredients are organic but Canepari wonders: “if you didn’t grow it yourself, then is it really organic?”

Chicken Liver Parfait (Photo by Maria Desiderata Montana)

When my ‘captain’ for the evening brought me the chicken liver parfait, I wasn’t sure if I would like it.  Served with peppered red wine jelly, icicle radish and spiced brioche, I must say that it was so delicious, I felt as though I was eating a luscious dessert.  The parfait was both silky and creamy and all the ingredients combined were a magical blend of flavors. Pair with Domaine De Monteils Sauternes, 2005, France.

Canepari uses sustainable Lamb from Elysian Fields Farms, Rabbit from Devils Gulch Ranch, and farm raised/sustainable seafood from the central coast.  Don’t miss the tender and slow cooked lamb loin shank with fried semolina, black olive sponge, and zucchini puree; pair with Layer Cake Shiraz, 2008, Australia.  Another original creation is the seared diver scallop with rabbit loin, smoked trout roe, compressed fennel and maple sugar. Somehow Canepari managed to make the rabbit loin look exactly like a scallop.  The only way I could tell the difference was by tasting it: truly amazing!   Pair with Angeline Pinot Noir, 2008, Sonoma.

Fonduta Pyramid Ravioli (Photo by Maria Desiderata Montana)

Being of Italian decent himself, Canepari knew the Italian in me needed homemade pasta. When he delivered the fonduta pyramid raviolis with imported Italian Fontina cheese, Parmigiano-Reggiano and Black truffle shavings, I was in heaven and urged him to add more Italian inspired dishes to the menu (he told me he also makes a great pasta sauce).

Canepari says he will never tire or give up on being the best chef he can be. “San Diego has talent in the culinary arena, they just have to wake up and see it,” he says.  “No crab stacks and deconstructed Caesar salads; just honest, made from the heart cuisine.”

If you want to experience the best of the best, visit the Rancho Bernardo Inn and dine at El Bizcocho today.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

The theme of the next event is centered around the “whole hog” and will take place at KITCHEN 1540 at L’Auberge Resort and Spa in Del Mar on Sunday, October 4, 2009 from 6 p.m. to 10 p.m.  For reservations, please call (858) 793-6460. Valet parking available / www.kitchen1540.com

Cost is $90 per person, inclusive of all food, wine pairings, tax and gratuity. A portion of the ticket sales is donated to Slow Food Urban San Diego. Participating chefs will include: Paul McCabe (KITCHEN 1540), Amy DiBiase (Roseville), Jeff Jackson / TK Kolanko (A. R. Valentien), Jack Fisher (Jack Fisher Confections), Jason Knibb (NINE-TEN), Katie Grebow (Café Chloe), Olivier Bioteau (Farm House Café), Andrew Spurgin / Donald Coffman (Waters Fine Catering) and Antonio Friscia (Stingaree).

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Veggie Pie (Courtesy photo)

Serving up tasty pizzas with upbeat and attentive service in a friendly, fun and all inviting atmosphere, Pizzicato is a nice and quick casual option for dining out.

President and owner/partner Travis W. Sheffer with co-owner and partner Kirk Reding operate Pizzicato in both Encinitas and Bankers Hill.  “We are very happy to be a new addition to the Bankers Hill community,” said Sheffer. “We have been welcomed by everyone with open arms and hope to make a strong community presence for years to come.”

Pizzicato is a franchise that started in Portland, Oregon. The menu is pretty constant with slight changes periodically. “Although pizza is the specialty of the house, the salads are just as incredible,” said Sheffer.  “We do have a few secret recipes, like our Caesar dressing and our dough.”

Arugula & Pear Salad (Courtesy photo)

The griglia salad offers an excellent combination of flavor with its mixture of salad greens, roasted eggplant, zucchini, sweet peppers, artichokes, goat cheese and balsamic vinaigrette.  On the sweeter side of things, I thought the arugula and ripe pear salad tossed with candied walnuts, Gorgonzola cheese and balsamic vinaigrette was better than dessert. Pair salads with whole roasted garlic cloves, Gorgonzola cheese and grilled focaccia bread.

The Quattro Formaggi with sausage and mushroom is a popular favorite, boasting Gorgonzola, fontina, mozzarella, chevre, whole roasted garlic cloves, Italian sausage, mushrooms and fresh basil. A zesty option is the barbeque chicken pizza with Roma tomatoes, roasted peppers, onions, cheddar, mozzarella and barbecue sauce. If you like meat, opt for the Molto Carne with Italian sausage, pepperoni, prosciutto, mushrooms, tomatoes and black olives.

There are six beers on draft and a good selection of bottled beers as well. Selections stem from several local brews (Stone IPA, Coronado Red, Mission Amber), some Oregon beers (Mirror Pond Pale Ale, Widmer Hefe, McTanahans, Drop Top), to some great fitting imports (Moretti (Italian beer), Stella Artois). The wine list is short but sweet, with great tasting wines at a very reasonable price. House wines are Pinot Grigio and Montepulciano as well as a nice Cabernet, Merlot and Chardonnay for all under $6 a glass.

Fresh Mozzarella Panini (Courtesy photo)

Pizzicato has specials every day. “We’re not striving to be a bar, a hangout would be nice. We are planning to get a couple TVs for customers to watch games and hang out for happy hours, and hopefully order lots of pizza,” said Sheffer.  “We would like to continue gaining presence in the community, spreading the good word, and serving quality food with a smile.”

Pizzicato Bankers Hill is located at 2420 Fifth Ave., San Diego, CA 92101 (619) -232-9000, www.pizzicatogourmetpizza.com.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Assorted pastries (Photo by Maria Desiderata Montana)

I stopped by a quaint and cozy bakery in North Park one Sunday morning and caught a strong whiff of the sweet spice known as cardamom floating through the air.  “I simply adore the cardamom spice and I use it in many of our baked items, especially my cinnamon rolls” said chef/owner Joanne Sherif.

It was years of cooking and baking at home that inspired Sherif to come up with a tasty food concept at this smartly designed, low-key neighborhood spot. “Owning my own bakery is a dream come true for me,” she said.  “I am one of those crazy people who loves to make others happy with good food and comfortable surroundings.”

Countryish wooden tables and chairs, walls painted in colors of lavender and green, and a crowd hovering for baked goods is a testament alone for why the place is so busy.  Since Sherif has five children, it is definitely a family affair as most of the staff is made up of family members.

Cappuccino (Photo by Maria Desiderata Montana)

My visit began with a warm cup of Ethiopian coffee from Bird Rock Coffee Roasters in La Jolla.  Apparently, it took a year for Sherif to decide which coffee would be best for her café.  I believe she made a very wise decision as the coffee alone is worth the trip. No need to flavor it with sugar or cream, the taste stands alone.

I’ve never been a big fan of pancakes, but I was hooked on the crepe-like hotcakes (Bliss Cakes). Enhanced with cardamom, they offered a fervent and intensely pungent, sweet flavor, served with honey mascarpone cheese, real maple syrup and seasonal fresh fruit.  I was also struck by the handmade brioche French toast dipped in creamy vanilla-cinnamon custard.

Breakfast is served all day, and egg dishes include roasted potatoes, toasted whole wheat, rosemary semolina or homemade English muffin. A great vegetarian option is the fresh herb and Asiago cheese omelet, and a popular best seller is the signature North Park omelet with grilled onions, mushrooms and bell peppers, with a choice of cheese and andouille sausage.

My Italian kudos to the sweet dough calzone with Asiago and mozzarella cheeses and black forest turkey, and the foccacia breads flavored with fresh herbs, tomatoes and cheese.  If you like chicken salad, Sherif puts her own special spin on it with tarragon, which boasts an aromatic property reminiscent of anise (my favorite in biscotti), with the tasty addition of toasted almonds and cranberries on whole wheat or rosemary semolina.

Bliss Cakes (Photo by Maria Desiderata Montana)

The impressive display of specialty breads and pastries reminded me of the boulangeries in France.  I especially loved the cream cheese croissant that melted like butter on the tongue.   My son’s chocolate muffin with little chips of chocolate popping out had a fantastic crumbly texture and a handcrafted feel.  “Mom, this muffin leaves kind of a chocolaty and velvety coating on my tongue, you’ve got to try a bite!” he said.  Wow, did my 15 year old just say that?  Guess what-he was right!

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents, who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

*Look for original breads at the bakery around the holidays.

Cardamom Café & Bakery, located at 2977 Upas Street, San Diego, CA, is open Monday-Thursday  7:00 a.m. – 2:00 p.m, Friday-Sunday 7:00 a.m. – 3:00 p.m.  For information please call (619) 546-5609.

Courtesy photo

The view makes you feel as if you just stepped into a postcard with windows being the only barrier keeping you from sticking your feet in the sand and water.

Not only that, the global cuisine has a one-of-a-kind French twist. Seize the moment and take part in what’s become a timeless tradition since the 1940s. Money is no object here.

I adored the movie Julie & Julia, and wanted to know what Chef Bernard Guillas thought.  We sat down for a chat, and he told me he absolutely loved the movie, and that Julia Child was a close and dear acquaintance.  He thoroughly enjoyed cooking for her at The Marine Room.

Tasmanian Salmon Trout (Photo by Maria Desiderata Montana)

What about all that use of butter in the movie?  Chef Bernard believes butter is the conductor in all of his dishes, providing ”the finishing touch of flavor and silkiness.”

I enjoyed a tasting menu that included fennel pollen diver Maine scallop and foie with whipped purple cauliflower, royal trumpets, cumin crisp and truffle Torani Amer syrup and Tasmanian Salmon Trout with vanilla sweet corn risotto, mache, gooseberry and lemoncello saffron infusion.

Don’t miss the Colorado free range veal tenderloin with fleur de sel (sea salt), apple fritter, truffle corn cake, white asparagus and elysium black muscat or the “Bliss” dessert with gianduja crunch, vanilla creme fraiche panna cotta, poached figs and star anise berry consomme.

Panna Cotta "Bliss" (Photo by Maria Desiderata Montana)

Chef Bernard always spoils me for eating French food anywhere else.  Visit The Marine Room for dinner and Chef Bernard Guillas and Chef Ron Oliver will spoil you too!

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Photo by Maria Desiderata Montana

My Italian father had a pool-sized organic garden in our backyard while I was growing up.  I loved watching the green beans hanging like Christmas ornaments amidst the leaves.

There is nothing that tastes better than fresh picked green beans. I like to enjoy them steamed (al dente) on top of pasta and covered with marinara sauce and grated Parmigiano-Reggiano.

Sometimes I just forgo the pasta and pass the time by dipping  the beans in sauce and cheese.  This is a tasty and low-fat way to get a serving of healthy veggies, and your kids will like it too.

Want a great appetizer?  Steam some green beans and arrange on a large serving platter.  Stick a bowl of warm marinara sauce sprinkled with Parmigiano-Reggiano in the middle of the platter and dip away!

See how uncomplicated food and fun can be?

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Courtesy Photo

Every Friday my sister and I get together for manicures, pedicures, yoga, walks on the beach, oh and LUNCH, preferably somewhere ITALIAN of course. We recently had an unforgettable lunch on the beautiful outdoor patio at Piatti. Reminiscent of an Italian trattoria, Piatti Ristorante in the heart of La Jolla offers an “Old World” experience complete with the aromas of authentic Italian cuisine in a rustic and charming atmosphere.

A sweet routine in your busy week, it’s the perfect place to share casual conversation over an espresso, or an intimate lunch or dinner for two. Choose from Antipasti, Insalatas, Pizza, Pasta, Soup and much more. A couple of wonderful choices are the Ravioli al Limone with House-Made Ricotta & Basil Ravioli surrounded by a Lemon Cream or Tomato Sauce, or the Penne al Brassato D’Agnello; Penne Pasta, Braised Lamb, Red Wine, Tomato Sauce, Grana Padana and Fresh Mint.

The Tiramisu  for dessert is unforgettable. I loved it so much, I knew it wouldn’t be fair to not provide such a luscious recipe. It’s a large portion on purpose. Throw open your doors, share this recipe with your family and friends and MANGIA! (Recipe after the jump)

Courtesy Photo

Italian Tiramisu

Makes 6 servings

• 4 egg yolks
• 1/4 cup sugar
• 8 oz mascarpone
• 4 egg whites
• 1/3 cup sugar
• 1/2 bag ladyfingers
• 1 cup espresso
• 2 gelatin sheets
• 1/4 cup boiling hot water
• 1 oz brandy

Prepare a sheet pan with a sheet of parchment paper and the sheet pan frame.

In a large mixer, whisk the egg yolks with the 1/4 C sugar for 3 minutes on medium speed or until the yolks become pale yellow. Add the mascarpone and whisk for an additional 2 minutes to incorporate the mascarpone. Remove the mascarpone mixture to a large bowl. Clean out the mixing bowl

Next, whisk the egg whites to a soft peak and add 1/3 C sugar and whip to more firm peaks. Fold the egg whites into the egg yolk mascarpone mixture, and set aside.

Set up the the ladyfingers and mix the cooled espresso with the brandy.

In a small bowl, place the gelatin sheets in cold water to soften for about five minutes. Then, when soft, place the gelatin into the hot water to completely dissolve the gelatin. In a separate bowl fold or temper some of the mascarpone mousse with the dissolved gelatin mixture, then fold the gelatin mixture into the large bowl of mousse. You will need to assemble the tiramisu cake quickly before the gelatin sets up. Dip the lady fingers into the espresso brandy mixture and make a single layer on the bottom of the sheet pan. Add a layer of the mousse and then another layer of the soaked ladyfingers. And a final layer of the mousse. Let completely set overnight.  When ready to serve, cut into 6 portions.

• Recipe by Executive Chef Pepe Capatinta of Piatti in La Jolla, CA. (Recipe edited by Maria Desiderata Montana)

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Mitral Restaurant (Courtesy Photo)

The lazy days of Summer should be spent relaxing by the pool, lounging in a beautiful guest room by the water, taking walks on the beach and savoring great food.

Since we live in sunny San Diego, visiting this Loews Coronado Bay resort can be fun all year long. Family friendly and pet friendly, this is a place you definitely want to check out.

My family and I thought the view from our suite was so breathtaking, we found it difficult to get any sleep. By day the we enjoyed the sound of the soft waves rippling over the water, while by night, the lights from the Coronado bridge dazzled the city sky. We could even see the fireworks going off at SeaWorld.

Executive Chef Marc Ehrler (Courtesy Photo)

My husband and I attended the mixology class (see details below) and had so much fun learning how to make specialty cocktails. I met a couple who said this is their second year vacationing at Loews because they love it so much. They brought their children and really liked the fact that the hotel offered classes for the kids during the day.

“My daughter came back to our room with a dozen chocolate chip cookies that she learned to make in one class,” one guest said. “It’s so nice that we can leave our kids in a safe place and not worry about them at all.”

The highlight of my trip was getting to chat with Loews Hotels’ corporate chef and French Master Chef Marc Ehrler. In addition to overseeing the property’s extensive culinary operation, Chef Ehrler will pay particular attention to the resort’s signature restaurant, Mistral.

Ehrler boasts an impressive background.  A native of Antibes on the French Riviera between Cannes and Nice, and trained with world-renowned chefs including Alain Ducasse, Jacques Maximin and Andre Daguin, his technique is a tribute to his native Provence and rich family traditions. He is also influenced by his extensive travels to the Caribbean, Latin America, California, Asia and the Southwest.

Santa Barbara Mussels (Photo by Maria Desiderata Montana)

A Master Chef of France and the first Chef to receive the AAA Five Diamond ranking in two restaurants of the same hotel while working at Ritz Carlton Cancun, Ehrler plans to de-formalize the setting at Mistral, as well as creating a new rustic Northern Italian and Southern French menu he characterizes as “simple, yet not simplistic.”

Mistral’s lower price point will reflect this conceptual shift and his dishes will still embrace fresh fruits and vegetables from local farming communities. Many of the herbs in the cuisine and specialty cocktails, come straight from the Loews on-site organic herb garden.

From the finest wines to starters of Valdivia Heirloom Tomato Salad with Burrata Mozzarella and Basil Pesto Oil to Santa Barbara Black Mussels, the presentation and flavor of every dish proved outstanding. I managed to steal a few bites of the Liguria Risotto with Mano De Leon Scallops from my husband. Served with garden herbs, corn, arugula and crispy prosciutto, it proved utterly irresistible. My teenage son devoured the tender Grilled Beef Tenderloin with an artichoke twice baked potato, asparagus and pomegranate-port reduction. A pasta lover, I adored the Penne a Campo with fennel sausage, mushrooms, spinach, Pecorino and persillade sauce.

Basil/Goat Cheese Cheeecake (Photo by Maria Desiderata Montana)

Desserts made in-house were nothing short of luscious. Don’t miss the Basil/Goat Cheese Cheesecake with pistachio crust and Watsonville Raspberries. Chocolate lovers must have the Chocolate  Rapture with layered chocolate torte with hazelnut crust and chocolate ganache. Other decadent favorites include the Lavender Creme Brulee with Valdivia Strawberries and the Chambord Panna Cotta with seasonal berries and white chocolate twigs.

To calculate the number of diamonds and stars earned at hotels and resorts where Marc Ehrler played a starring role would be difficult, as his career spans more than 35 years and countless kitchens from around the world. A master of food arts, Chef Ehrler has been praised by critics, celebrities and the media as well as featured in Wine Spectator, Conde Nast Traveler, Travel & Leisure, Gourmet, Tattler and the New York Times as well as Lifestyles of the Rich and Famous, the Discovery Channel’s “Great Chefs of the World,” Best 10 Restaurants in the World, CNN International and the Food TV Network. He has participated in the James Beard House “Best Hotel Chefs Series” and has been recognized by the Culinary Academy of France.

I can’t wait to go back!

The Green Flash Signature Cocktail (Courtesy Photo)

Modern Mixology: Learn how to create an organic cocktail, a healthy mocktail and a classic rocktail every Wednesday from 5:30 to 6:30 p.m. in the Bar at Mistral. Mixology lessons include tasty bar bites for $15 per person. Reservations are required by 1 p.m. the day of and can be made by calling Loews Coronado Bay Resort’s Concierge at 619.424.4000 ext. 6300.

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

White Corn Polenta Tart (Courtesy photo)

Sbicca in Del Mar is one of my favorite places to enjoy fabulous modern American cuisine while watching the sunset over the beautiful Pacific.

Knowing I am of Italian decent, Executive Chef Susan Sbicca gave me her recipe for White Corn Polenta Tarts (see recipe below).

White Corn Polenta Tarts

For the Polenta (makes 10-12 tarts)

• 3 cups vegetable stock
• 2 teaspoons sugar
• 1 teaspoon sea salt
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/4 teaspoon nutmeg
• 1 teaspoon lemon zest
• 1/2 cup white corn meal
• 1/2 cup polenta
• 1/2 cup fresh white corn
• mini-muffin pan
• oil for coating the muffin pan

Bring vegetable stock to a simmer. Add sugar, salt, spices and lemon zest. Simmer for 2 minutes. Add corn meal and polenta slowly while stirring. As it thickens, reduce heat. Be careful! Stir constantly until thick, about 6-8 minutes. The Italians say that when your arm really hurts, it’s ready! Remove from heat, stir in fresh corn, and check for salt.

Scoop polenta into well-oiled mini-muffin pan. As it cools, mold a rounded shape to create a bowl. Refrigerate.

Rest of the recipe after the jump:

For the filling

• 1/2 cup dried tomato, chopped
• 1/2 cup hearts of palm, chopped
• 1/2 cup morel mushrooms, sliced
• 1/4 cup dry-cured olives, minced
• 1/2 cup fresh peas, blanched
• 2/3 cup truffled cheese, grated
• 3 tablespoons basil chiffonade

Toss all ingredients together. Fill each polenta tart with the mixture and bake 15 minutes at 350 degrees F.

For the Pinot-Corn Sauce

• 1 cup good pinot
• 1 tablespoon olive oil
• 1 cup fresh white corn
• 1/2  teaspoon apple cider vinegar
• salt and pepper, to taste

In a small sauce pan, reduce pinot by half. Set aside. Saute corn in olive oil for 5 minutes. Add pinot and vinegar. Carefully puree mixture in a blender. Strain, and add salt and pepper.

To plate:

Place tart in the center of a small plate and drizzle with sauce. Repeat with remaining tarts.

Recipe by Susan Sbicca (Recipe edited by Maria Desiderata Montana)

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Fresh picked basil from my herb garden (photo by Maria Desiderata Montana)

I think that basil is the Crème de la Crème of all herbs, and its sweet, aromatic leaves offer a subtle flavor to any dish. As far as I’m concerned, there is never enough. I grow sweet basil in my herb garden. I picked some this morning and made some fresh Basil and Spinach Dip. (See recipe below). I also love to just pluck a few of the leaves and place it in a glass of ice-water. Move over sugary water drinks, this is much better for you!

Basil and Spinach Dip

SERVES FOUR

• 1-½ cups fresh basil leaves
• 2 cups fresh spinach, cleaned
• 1/2 cup extra virgin olive oil
• ½ cup pine nuts
• ¾ cup Parmigiano-Reggiano, grated
• 1 garlic clove, peeled and quartered
• Salt
• Black pepper

Preparation after the jump:

For the basil and spinach dip:

In a food processor combine all ingredients. Blend until smooth. Cover and process until smooth, stopping processor and scraping sides as necessary.

To Plate:

Place in a dipping bowl and serve with a loaf of crusty Italian bread. It’s healthy, light, and easy to whip up for that last minute party with friends.

Maria’s Tip: Place unused pesto in an ice-cube try, cover with plastic wrap and freeze. Once frozen, remove cubes from the ice tray and store loosely in an airtight container and freeze. Individual cubes are always available to season sauces and stews.

Recipe by Maria Desiderata Montana

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Courtesy Photo

Since the release of the Oscar-nominated movie Sideways, about an oenophile obsessed with pinot noir, it seems as though there has been a surge of wine bars opening.

The Barrel Room Vintage Wine Bar and Bistro, a retail wine bar and casual restaurant, is one such destination. Featuring more than 250 bottles for retail purchase, more than 50 wines by the glass and a casual restaurant, The Barrel Room gives food and wine connoisseurs a perfect place to relax and unwind.

This cozy establishment is modern and unpretentious, with black leather couches, an intimate dining area with a dozen tables, a small outdoor patio and a wine bar.

“I visit Napa Valley any chance I get,” said owner Zak Higson. “I want to open people’s eyes to the world of wine and encourage them to try a special label that will knock their socks off.”

The executive chef, Marc Liautard, prepares Mediterranean-inspired fare, creating new specials monthly with wines carefully selected to complement the cuisine. Certified Sommelier Grant Tondro is on site most days to offer food-and-wine-pairing suggestions.

A great starter is a bowl of delicate Avocado Cream Soup garnished with artichoke hearts and Dungeness crabmeat ($7). Pair it with a Grilled Salmon Panini with aged brie, capers and red onion, with a choice of a mixed green salad, french fries, garlic fries, fresh fruit, or a tomato, cucumber and red onion medley ($11). Wine Pairing Suggestion: Sauvignon Blanc.

Tasty appetizers include mozzarella cheese ravioli breaded and fried, served with marinara sauce ($7); Wine Pairing Suggestion: Sangiovese; Garlic-Tossed French Fries ($5); Wine Pairing Suggestion: Brut Champagne; breaded and deep-fried Spanish Manzanilla olives ($8); Wine Pairing Suggestion: Sparkling Wine; or Baked Brie with roasted almonds, served with French baguette and sliced green apples ($8); Wine Pairing Suggestion: Blanc de Noir.

Seafood selections are creative and delicious. The Seared Ahi Tuna is spicy rubbed and seared to perfection on a fresh bed of arugula, topped with a creamy leek sauce ($18); Wine Pairing Suggestion: White Blend.  Another light and healthy choice is the Sea Bass crusted with golden potatoes and topped with beurre blanc sauce ($19); Wine Pairing Suggestion: Riesling.

Pasta dishes include Fettuccini in a Roasted Garlic Cream Sauce with ground black pepper and shaved parmesan ($13); Wine Pairing Suggestion: Pinot Grigio, and Four cheese Pesto Ravioli with artichoke hearts, sun dried tomatoes, and fresh basil, in a delicious pesto sauce topped with roasted pine nuts ($14); Wine Pairing Suggestion: Pinot Gris.

Among the meaty offerings, a standout is the generous serving of herb-crusted Cajun Lamb Chops with buttermilk ranch dipping sauce ($20); Wine Pairing Suggestion: Shiraz. And don’t miss the Filet Mignon wrapped in applewood-smoked bacon, served over whiskey-peppercorn sauce ($22); Wine Pairing Suggestion: Cabernet. If its white meat you prefer, savor the Chicken Breast breaded and stuffed with mozzarella, prosciutto and red onion, topped with a light cream sauce ($18); Wine Pairing Suggestion: Chardonnay.

For dessert, I loved the Lemon Berry Mascarpone Cake filled with blueberries, cranberries and a thick layer of lemon mascarpone cheese, topped with cinnamon streusel baked into the top layer ($8).  For a classic treat, try the Old Fashion Apple Dumpling; a tart, juicy Ida red apple, peeled and cored, sprinkled with cinnamon and brown sugar, wrapped in a pastry crust, baked to a golden brown and drizzled with an apple cinnamon glaze. Served ala mode.

With so many choices, the only downside to this place is deciding what to eat – and drink.

The Barrel Room, Vintage Wine Bar and Bistro
16765 Bernardo Center Drive
Rancho Bernardo
858.673.7512
www.thebarrelroomsandiego.com

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.

Photo by Maria Desiderata Montana

Abundant in vitamin C, biotin, vitamin K, and carotenes, tomatoes are easier to grow than you think, and less costly to your wallet and the environment. I grow all kinds of varieties in my backyard (including heirloom). It’s fun to see all the different colors pop, and the flavors are so distinctive. If you can’t grow your own, try to buy organic varieties because the residual pesticide level on tomatoes is rather high. Also, unripe fruit is generally not as nutritionally rich as ripe fruit, so go for good color and a uniform and firm texture.

I love roasting tomatoes because it brings out the flavor and makes them taste so much richer. I created a spicy version of tomato soup by using red pepper flakes and one of my favorite Italian meats known as Sopressata. I hope you love it as much as my family does.

Check out the recipe after the jump:

Spicy Roasted Tomato Soup (serves four)

• 8 large ripe tomatoes
• Salt and Pepper
• 2 cloves garlic, minced
• ½ cup onions, finely chopped
• ½ cup red bell pepper, finely chopped
• 3 tablespoons extra-virgin olive oil
• ¼ cup fresh basil, finely chopped
• 2 cups chicken broth
• ½ teaspoon crushed red pepper flakes
• 8 thin slices of Sopressata
• Parmigiano-Reggiano

For the Soup:

Preheat oven to 425 degrees F.

Line a flat baking sheet with foil. Arrange tomatoes on baking sheet (core side down) and sprinkle with salt and pepper, to taste. Roast until the edges of the tomatoes begin to slightly brown a bit, about 5 to 10 minutes. Remove tomatoes from the oven and let cool to the touch. Gently remove the core and peel from each tomato. Place tomatoes in small batches in a blender and puree until smooth.

Meanwhile, in a large saucepan, cook garlic, onions and peppers in olive oil until softened. Add pureed tomatoes, basil, chicken broth and red pepper flakes. Simmer for about 10 to 15 minutes.

Presentation:

Ladle soup into 4 individual soup bowls. Garnish with Sopressata slices (2 slices per bowl) and grated Parmigiano-Reggiano.

Maria’s Tip:  You can easily substitute fresh tomatoes with 2-14.5 ounce cans crushed tomatoes in puree.

Recipe by Maria Desiderata Montana

Halibut Ceviche (photo by Maria Desiderata Montana)

George’s California Modern offers an upscale, contemporary environment that reflects a distinct sensitivity to design, a sophisticated yet relaxed ambiance, and a stunning ocean view paired with fabulous food in a fun and energetic atmosphere.

Executive Chef Trey Foshee’s acclaimed and characteristically California cuisine is prepared with fresh, local and seasonal ingredients.

“We have a great interest in the sustainability of our ingredients.  We don’t preach, but my goal is to expose people to a flavor experience they have never tried before,” said Foshee. “I want to create an exceptional dining venue for whatever level our guests are comfortable with; a beer and a steak, or an esoteric wine and a fish. We really want our guests to trust us!”

Specialty cocktail (photo by Maria Desiderata Montana)

Foshee has worked with Niman Ranch for over fifteen years and uses Monterey Seafood in San Francisco as well as Pacific Shellfish, Chesapeake Fish Company and Catalina Offshore locally.  For the freshest in organic produce, Foshee visits Chino Farms in Rancho Santa Fe on a regular basis.

“I can’t imagine being a chef in San Diego and not having a relationship with them,” he said. “They have some of the best produce in the country, yet won’t sell to the big names no matter how hard they try to get them to ship; we are the luckiest chefs!”

Since the menu is based solely on local and seasonal ingredient, Foshee doesn’t have signature dishes that constantly remain on the menu.

“We do have seasonal signatures; things that may be fleeting on our menu, but tend to come back,” he said. “Each plate we serve has the potential to be the best thing you’ve ever put in your mouth, not only because of its great ingredients, but because it’s been handled with skill, care, and no ego.”

Strawberry Figs from Chino Farms (photo by Maria Desiderata Montana)

On the advice of our attentive waiter, my husband and I started our evening with a drink from experienced mixologist Frankie Thaheld. While he enjoyed the Bee Sting with kumquat, ginger, lemongrass and honey, I sipped and savored the Violet Sunset with Belvedere, blueberry, mint and lemon. From California varietals to international selections, the wine list is open to cultural influences from all corners of civilization. Choose from wines that maintain the center, explore the esoteric or carry a cult status.

An absolutely luscious signature appetizer that makes its way back to the menu when the season allows is the Strawberry Figs from Chino Farms with goats cheese, olive-oil, arugula and balsamic. Equally delicious is the Halibut Ceviche with avocado, citrus, jalapeno, cilantro, cardamom oil and Foshee’s unique take on “Fish Tacos” with yellow fin tuna, fried California avocado and corn nuts. Of course the Italian in me couldn’t resist every bite of the seared Beef Carpaccio with artichoke-watercress salad, truffle aioli and a levain crisp.

Dinner creations that truly satisfy include Seared Local Yellowtail with ragout of artichoke, spring onion, shelling bean and tomato, basil pesto and the Colorado Lamb Chops with braised shoulder stuffed zucchini, panisse, cherry tomato-black olive-mint jus and yogurt. Other popular favorites include the Niman Ranch 28 day dry aged Cote de Boeuf for two with roasted tomato-goats cheese panade, onion-mustard jam, smoked garlic, spinach, red wine sauce or the Basil Stuffed Organic Chicken Breast with creamed Chino Farms corn, Basque peppers, prosciutto, roasted chicken jus.

Olive Oil Cake (photo by Maria Desiderata Montana)

For dessert, don’t miss the Olive Oil Cake with Chino Farms strawberries, yogurt pearls, candied black olives and strawberry sauce. For your chocolate fix try the Warm Chocolate Tart with honey roasted peanut crunch, chocolate fudge sauce, cocoa nib streusel and caramel peanut ice cream.

George’s will be celebrating their restaurant’s 25th anniversary this year. With a more casual bistro menu, the Ocean Terrace has the region’s best rooftop dining, while George’s Bar gives casual diners a choice of inside or outside. Reservations and gift cards are available online.

George’s at the Cove
1250 Prospect Street
La Jolla
858.454.4244
www.georgesatthecove.com

Maria Desiderata Montana is an award-winning food and wine journalist, editor, and published author based in San Diego. She gained an appreciation of European cuisine from her parents who were born and raised in Calabria, Italy. Visit her website at www.sandiegofoodfinds.com.