Archive for July, 2008
Tonight at The Shack
Tonight The Shack will be exploring the country that prides itself on culinary contributions to the civilized world. The country that gave you the french fry, chocolate, waffles, and some of the finest beers and cheese in the world. You guessed it - Belgium!
On the menu tonight (Thursday , July 31) will be:
Moules Frittes- Mussels and Frys, practically the national dish.
Belgian Endive Braised in Maredsous 8
Ginger and Port Lamb
Flemish Mushroom Pie- Wild mushrooms in puff pastry
Arugula Salad- with apples, almonds and dry Jack cheese in cherry champagne vinaigrette
House Smoked Sturgeon
Wild Boar Pate
Fresh Artisan Bread
Chocolate Truffles
The cost is $18 and the seating is limited so try to get here early if you can. We will be doing a tasting of 5 Belgian beers for $5.
The Shack
5201 Folsom Blvd
(916) 457-5997
1 comment July 31, 2008
Almond Gateau with Praline Buttercream
It’s time for another Daring Bakers’ Challenge, this time a complex cake that kept me busy for about six hours. The original recipe is a Filbert Gateau with Praline Buttercream from Carol Walter’s “Great Cakes.” I prefer almonds over hazelnuts, so I made that little substitution.
For such a seemingly simple looking cake, there were tons of steps. In fact, there were so many steps, that I meticulously read through the recipe multiple times and made a to-do list. Alas, I forgot to do one of the last steps (I noticed my bowl of apricot glaze just sitting there minutes after applying my ganache.)
What I really liked about this challenge is that I learned a new technique for making ganache. I found that by grinding up the chocolate before adding the warmed sweetened cream made it much easier to blend and get a smooth, silky texture.
Also, do not even try and attempt this recipe without a food processor. I don’t think my Cuisinart has ever seen this much action.
My final thoughts on the Almond Gateau with Praline Buttercream are: 1) the praline buttercream was awesome and would be a delicious filling for a chocolate cake, and 2) the texture of this cake just wasn’t for me. Because of the all the nuts it was very mealy and I think I like a spongier cake.
My decorating skills are atrocious, so to see some truly spectacular pastry bag technicians, head on over the DB Blog Roll and check out other versions of this cake. Or, try it yourself - the recipe can be seen on SacFoodies here.
By Kim Bedwell 
11 comments July 30, 2008
Corti Brothers Out, Good Eats In
When I first moved to Sacramento nearly six years ago, I was in need of a butcher to help me with my meat selection for a recipe I was making. After asking around, it was unanimous that I go to Corti Brothers. Friends also advised me to pick up some great wine and a delicious deli sandwich while I was there, because both were the best in the town. So when I was reading the Bee today, I was surprised to see that Corti Brothers would be closing its doors and looking for new digs beginning September 30. Selfishly, I’m hopeful the masterful Darrell Corti will keep his business in East Sacramento so that I continue to have my “go to” for great quality meats, an expansive (and reasonable!) wine selection and just plain good deli sandwiches.
As for Good Eats, a new venture from a former chief executive over at Raley’s, I’m curious as what they have to offer. Perhaps it’s a hybrid between David Berkeley and Selland’s, which wouldn’t be too bad. But will they have a butcher? Probably not. Therefore, the countdown is on for the re-opening of Corti Brothers, wherever it may land.
By Kim Bedwell 
3 comments July 29, 2008
Lounge on 20
A few weeks ago (I’m way behind, I know), fellow Sac Foodie, Julie, invited me to attend a get-together with a few other Sacramento-area food bloggers, at Lounge on 20, the new endeavor of her friend and local restaurateur Ali who is also behind Restaurant 55 Degrees.
I had the immense pleasure of sitting next to Garret of Vanilla Garlic, and sharing a table with the lovely ladies of CakeGirrl, Sacramento Yelper Amber and also the duo of Twin Soup. After tasting a myriad of fresh seasonal drinks and small plates, I have to say that there is nothing else like Lounge on 20 in Sacramento.
After reading the amazing posts from this fabulous group, I’m not sure what else I can say that hasn’t already been (and more eloquently) said. Check out the reviews below and then check out Lounge on 20.
Links to Reviews on Lounge on 20:
VanillaGarlic
CakeGirrl
Yelp
Twin Soup
Posted By Jenna Kirkwood 
Add comment July 29, 2008
Orange Raisin Rum Pound Cake
I found this recipe in a cookbook that my sister gave to me years ago and thought it would be perfect for our potluck. The cookbook has Oregon history in each section and my sister was living in Oregon at time, so you can brush up on your Oregon history while your food cooks!
Orange Raisin Rum Pound Cake
2 cups flour
1 ¼ cups sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon cream of tartar
Juice and rind of 1 small orange plus water to make ½ cup
½ cup Shortening
2 eggs
¾ cup raisins
SAUCE
¼ cup sugar
¼ cup orange juice
2 teaspoons rum extract
Sift flour, sugar, baking powder, salt and cream of tartar. Add ½ cup of orange juice plus water, and shortening. Add eggs, beat 2 minutes. Fold in raisins. Pour into a greased foil lined loaf pan. Bake at 350 degrees for 1 hour or until done. Remove foil with cake in it from pan. Top with sauce.
Sauce: Mix together ¼ cup sugar, ¼ cup orange juice and rum extract.
By Gayla Schlittenhart 
Add comment July 28, 2008
Sun-Dried Tomato-Pesto Cheese Torte
My recipe for our anniversary potluck came from a Publix supermarket recipe card. I was searching for a fun, colorful appetizer for my grandmother’s homemade pesto. (When grandma’s pesto is in short supply, the jar variety in the pasta/sauce aisle works just as well — and a little goes a long way.) The beauty of this appetizer is that you can put the contents into a loaf pan, shallow baking dish or a round bowl to sculpt the three layers into your desired shape as it chills. Serve on a dish with slices of toasted French baguette and you have a tangy, creamy, Italian-themed spread suitable for any occasion.
Prep Time: 15 minutes
Refrigerator Time: 2 hours or Overnight
3 8 oz. packages of cream cheese, softened
6 tablespoons sweet cream butter, softened
1 clove garlic, minced
2 tablespoons lemon juice
¼ cup sun-dried tomatoes with herbs
¼ cup basil pesto sauce
1 loaf of fresh French bread
Line loaf pan (or other straight-sided pan) with a double payer of plastic wrap.
In a food processor or mixer, combine cream cheese, butter, garlic and lemon juice until thoroughly blended.
Remove 1/3 cheese mixture (about one cup) from bowl; set aside. Remove additional 1/3 mixture from bowl; set aside.
Beat sun-dried tomatoes with remaining cheese in processor bowl. (If not using a processor, finely chop tomatoes first.)
Spread tomato mixture in an even layer over bottom of loaf pan, spread one reserved portion of plain cheese mixture evenly over tomato layer.
Return remaining reserved cheese to processor bowl, beat in pesto sauce. Spread pesto mixture evenly over cheese in loaf pan; cover with another piece of plastic wrap. Refrigerate two hours or overnight for cheese to set.
To serve: remove top layer of plastic wrap. Place serving plate over pan; flip cheese onto plate; carefully peel off plastic wrap. With a knife blade, smooth top and sides of cheese. Sprinkle top with chopped parsley, if desired. Spread over toast or crackers. Enjoy!
By Vanessa Smith 
1 comment July 25, 2008
Venezuelan Night at The Shack
This Thursday night (July 24), The Shack will honor the new Miss Universe, Dayana Mendoza, with a night of food and fun inspired by her national cuisine, Venezuelan. The menu includes:
- Manchego Arepas: Thick corn tortilla split and stuffed with filling of choice (black beans, beef, chicken, etc.)
- Pabellon Criollo: Traditional shredded beef stew
- Tostones: Fried plantains with sea salt and cayenne
- Cuasacaca: Avocado salsa with fresh pepers and tomatoes
- Black Beans and Rice
- Snapper Criollo: Whole snapper rubbed with spice mix, topped with onions and peppers and baked in banana leaves
- Shrimp Ceviche served over shredded romaine with cilantro
- Venezuelan chocolate ice cream
Festivities usually start around 6:00 pm so stop by The Shack at 5201 Folsom Blvd. if you’re in the area!
3 comments July 23, 2008
Baked Risotto with Asparagus, Spinach and Parmesan
This past year, my mother decided it was high time I learned to cook. To get this point across, I received more than a few cookbooks as Christmas presents. This recipe is one of my favorites from an Italian cookbook she gave me. So I thought it would be just the thing to bring to our anniversary potluck. It’s pretty straight forward, making it perfect for cooking beginners and it makes for great leftovers, too!
Baked Risotto with Asparagus, Spinach and Parmesan
From Favorite Brand Name Italian Cooking Cookbook
Makes 6 entrée or 10 to 12 side-dish servings
1 tablespoon olive oil
1 cup finely chopped onion
1 cup Arborio rice
5 cups (5-6 oz) packed torn stemmed spinach
2 cups chicken broth
¼ teaspoon salt
¼ teaspoon ground nutmeg
1 cup grated parmesan cheese, divided
2 cups diagonally sliced asparagus
Preheat oven to 400 degrees F. Spray 13X9 inch baking dish with nonstick cooking spray. Heat olive oil in large skillet over medium to high heat. Add onion; cook and stir 4 minutes or until tender. Add rice, stir to coat with oil. Stir in spinach a handful at a time, adding more as it wilts. Add broth, salt and nutmeg. Reduce heat and simmer 7 minutes.
After simmering stir in ½ cup of cheese. Transfer to prepared baking dish. Cover tightly and bake 15 minutes. Remove from oven; stir in asparagus and remaining ½ cup cheese. Cover and bake 15 more minutes or until liquid is absorbed.
By Katie Thompson 
2 comments July 21, 2008
Mango Caprese Salad
Here’s another great recipe from our anniversary potluck!
If you’re looking for a different take on the traditional caprese salad, try this Mango Caprese Salad recipe, courtesy of the National Mango Board, a client of ours. The mango lends a delicate sweetness — a nice foil to the whole milk mozzarella. And if you pair it with your favorite glass of Riesling, you’re in for a delicious (and refreshing) treat. Enjoy!
Prep time: 15 minutes
3 large, ripe mangoes, peeled and pitted
8 oz. fresh mozzarella cheese, halved and thinly sliced
3 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper to taste
Snipped fresh basil
Toasted baguette slices
Carefully cut away the two largest pieces of fruit from each mango, then cut away the 2 sides. Slice mango and place on a platter, alternating with slices of mozzarella. Drizzle with lemon juice and oil and season with salt and pepper. Sprinkle with basil and serve with baguette slices. Makes 8 to 10 appetizer servings.
February 2008
National Mango Board
Add comment July 18, 2008
Prosciutto-Wrapped White Nectarines
Working in the food industry we come across many recipes, and even get to help create them at times. I don’t work on our office’s California Tree Fruit Agreement account (i.e. peaches, plums and nectarines), but I did catch wind of their recent press mailing that had this year’s summer recipes. The recipe for prosciutto-wrapped white nectarines caught my eye because it’s not only super easy to make, but it also involves gorgonzola cheese…. isn’t gorgonzola always the clincher? Our anniversary potluck provided the perfect excuse to make this crowd-pleasing appetizer.
Prosciutto-Wrapped White Nectarines
Prep time: 10 minutes
Cook time: 4 to 6 minutes
2 large fresh California Summerwhite® nectarines
20 thin strips prosciutto (about 4 oz.)
1/2 cup crumbled Gorgonzola cheese
Preheat broiler and line a baking sheet with foil. Cut each nectarine into 10 slices and wrap each with a prosciutto strip. Place on prepared baking sheet and broil for 2 to 3 minutes on each side or until prosciutto is crispy. While warm, sprinkle with cheese. Serve with toothpicks.
Makes 20 appetizers
Nutritional analysis per serving: Calories: 30, Fat: 1.5g, Saturated Fat: 1g, Trans Fat: 0g, Cholesterol: 5mg, Sodium: 190mg, Carbohydrates: 2g, Fiber: 0g, Sugar: 1g, Protein: 2g, Vitamin A: 2%, Vitamin C: 2%, Calcium: 2%, Iron: 0%
Add comment July 17, 2008
Everything posted on this blog is stated as personal opinion and does not necessarily represent the views of Fleishman-Hillard or its clients.
