¡Hola!

Another food and wine pairing!  Spanish foods and wines this time.

It’s all going down on the evening of March 19.

When and Where

March 19, 2010, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu (in order of presentation)

• Sopa de Ajo (garlic soup, with cream & dry sherry) - Tempranillo/Garnacha (ideally from Valdepeñas)
• Filete Empanado with Endivias con Queso Cabrales (Breaded Beefsteak with Endive and Blue Cheese) - Syrah (yeah! Spain produces syrahs; ideally from Catalunya)
• Tortilla Española with Spanish Sausage with Sauteed Onions & Peppers - Rioja Blanco
• Vieiras Gratinadas (baked scallops) - Pinot Grigio
• Cinnamon Ice Cream and Lemon-Almond cake - Oloroso Sherry

Cost/Registration

$28/person (through March 14); $32/person after that and until March 17, when registration closes). Note that this cost is for the food only.

To register, please send me an email (scott@foodpluswineequalsart.com) to RSVP (then I have your email address so I can assign your wine) and pay via the PayPal button below.

How Things Work on That Night…

With each of the foods, Victoria describes the food (special ingredients, preparation style, etc) and I describe the wines and why I’ve recommended the particular wine/varietal for the designated food. Our goal is to do more than just provide a great evening of food and wine – we want to provide a little education as well so that you can do your own food and wine pairing and multiply your enjoyment.

A couple more things:

• Space is limited to 22 people.
• I’ll “assign” wines as people register for the event. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone. I’ll be asking each couples (or individual, as applicable) to bring a bottle of wine to share with the group.

If you have any questions or comments, please contact me at scott@foodpluswineequalsart.com.

NOTE: you must be 21 years of age or older to participate.

Influenced by the wedding gown, this wedding cake serves 270.

With the announcement of your wedding, many decision exist to be made.  Once some of your preliminary choices have been made, such as the date, your celebration colors, the location of the reception and perhaps the bride’s gown selected, the next natural step would be to select a baker and the cake design.  If you would like to go traditional in your celebration, here is some background on how the traditions of wedding cakes came about.

The tradition of a wedding cake comes from the blessing of fertility.  In ancient Roman, cakes were made of wheat or barley.  The Groom would break the bread over the head of his Bride as a symbol of fertility and an assurance of many children.  Later, the tradition grew to stacking multiple cakes one atop another.  Tall wedding cake towers were symbolic of the bride’s popularity.  Since medieval times, the tradition for the bridal couple to share a kiss over the tower of cakes, without knocking them over.

The symbolic ritual of the bridal couple cutting the cake together also comes from medieval times.  It symbolizes the change of relationship and the first act done together, as a married couple.  How each of the partners feeds their spouse is symbolic of their relationship and ultimately the tenderness, passion, and excitement of their love-life.

White is the tradition for wedding dresses and wedding cake.  Symbolizing purity, it celebrates “holy” matrimony.  With the 1960’s revolution of “free love,” the promise and sanctity of virginity has been obscured.  So also, brides have gotten away from the tradition of a white dress and correspondingly white cake.

These days, notice frilly feathers in bouquets and cake toppers.

Today, brides are selecting colored icing on the outsides of their cakes.  Inside, instead of the traditional white cake, you may see Red Velvet, Dark Chocolate and other decadent or exotic flavors.  Particularly these days, brides may go relatively simply on the exterior of their cakes.  We see them selecting smooth finishes and fresh or silk florals.

HOW TO SELECT A BAKER

ICING ON THE CAKE

WEDDING TRENDS for 2010

NEXT CAKE TASTING

PRICE

Pricing is not necessarily a way to spot an amateur, but it could be.  Someone creating cakes out of their home essentially only have the cost of their ingredients, minimal utilities and their time.  Naturally, they can create cakes very much below professional bakers.  This sounds great from the get -go, however, there are somethings to take into consideration.

www.mistebar.com/LetThemEatCake.htm

Does this amateur have the basic skills to create the cake they have promised you?  What assurance do you have that they have the ability to perform as contracted?  Do they have a business license?  What recourse would you have if something happens to the cake en route to the reception and becomes unservable?  That would be a huge piece missing out of your reception celebration.

Amateur bakers do not typically carry business insurance.  Another way for them to keep their costs down, yes.  But another way for you, as the consumer, to be behind the eight ball.  Is it worth the risk on your wedding day?

Old adage rings true…”you get what you pay for.”

LOCATION

If the health department does not do inspections on the kitchen, where your cake will be made, what assurance do you have that it is a clean kitchen?  Does your baker plan to bake and decorate your cake in their residence?  Does their family pet live in the home?  Does their cat walk the countertops during their midnight prowl?  Do they have adequate refrigeration to contain their personal food and a tiered wedding cake?  No guarantees, and something to consider strongly.  How horrible would it be if guests at your wedding became ill?  Sadly it would ruin their fond memory of your wedding.

Structurally unsound cakes stacked without proper support can pose a problem. www.engagements.ca

PORTFOLIO

Have you seen pictures of prior cakes made by your baker?  You don’t want to be a guinea pig when it comes to your wedding cake.  Experience matters, and the baker you select should have multiple cakes in their portfolio.  There is an art and a design to creating multi-tiered cakes.  Structurally sound cakes are paramount.  We don’t want to have your cake listing, leaning, tilting or coming crashing down at t

he reception.  Amateur bakers naive about structure have made devastating mistakes, ruining the reception.

TASTING

Is it possible for you to taste the cakes your baker creates?  Without tasting the cake, what assurance to do you have that this baker has culinary skills?  Nothing is quite so disappointing than to have a beautiful cake on display only to have the flavor fall flat.  You deserve a wedding cake that is both beautiful and delicious.  Doesn’t sound unreasonable, I know, but not all cakes are created equal.  Know your baker and their corresponding skills.

QUESTIONS TO ASK

When you interview your prospective baker, there are some key questions you may want answers to.

1. How many wedding cakes have you made?  How long have you been making cakes?
2. Where will my cake be baked and decorated?
3. Are you licensed?  With the State?  With the Health Department?
4. Do you have a contract?
5. How do I know my cake will be like you promise?  What guarantee will you stand behind?
6. Do you have references?
7. Will you deliver?  How long will you need to set up?
8. Is that included in the price?
9. Do you have a “back-up plan” in case anything goes wrong?
10. Can I pay you after the ceremony?

The selection and contracting of your baker to create your wedding cake is an important step in planning your reception.  Doing your homework ahead will behoove you.  Asking these questions above is a good place to start in selecting the baker.  When possible verify their answers.  Check references.  You will be glad you have piece of mind when the final details of your special day are coming together.  Professionals are bound by ethics, standards and customer satisfaction.  The sister of you fiance’s old classmate is not.  Be wise and be happy.

Tru Roots Quinoa package.

Quinoa  is prepared similarly to rice with boiling water or broth.  In fact, it can be cooked in a rice cooker, if you have one.  When cooked it has a nutty flavor and a bit of a crunchy, yet chew texture.  The appearance will be translucent  individual grains and the germ will be obviously visible.

Nutritionally, quinoa has a low glycemic index.  It is gluten-free.  It provides all eight essential amino acids.  It has 5 grams of protein, 30 grams of carbs and 3 grams of unsaturated fat in a 1/2 cup serving (cooked).

The first time I prepared it with lightly salted boiling water.  I put a sprinkle of cheddar cheese on it.

Here is a source for some recipes and more recipes.

Things to consider when you evaluate your own circumstances is the quality and quantity of your meals.  If you cook at home, using top quality, fresh ingredients, it may cost more than a meal out.  However, you have left overs for tomorrow’s lunch.  Remember to factor in your shopping, preparation and clean-up time, when you consider your efforts at home.  Items like deep fried foods, readily accessible at restaurants are “cheap” calories.  They are inexpensive for the restaurateur to purchase.  They take little or no labor and time to complete and serve.  Items like fresh salads with delicious toppings are actual in contrast are more expensive for  people and restaurants alike to prepare.  So another important variable to compare.  If you are eating out and enjoying cheap calories, but eating at home and eating expensive calories, this could skew your results. Try to compare apples to apples for accurate analysis.

Have tips & tricks?  Please share them with our readers.  Let us know about your results!  Tell us whether you think it is a better value for your money to eat out or cook at home.

Here is an excellent recipe for Lamb Chops in Red Wine.

INGREDIENTS:

6 (4-ounce) double lamb rib chops (2 ribs) with bones attached, ribs frenched

1 teaspoon salt

1/2 teaspoon fresh cracked pepper

2 Tablespoons butter

2 Tablespoons olive oil

1/2 cup dry red wine

1 tsp. dried thyme

2 Tablespoons chopped fresh parsley

Season chops on both sides with salt and pepper.  Heat a  large frying pan, melting butter.  Add olive oil.  Over medium heat, fry chops about 3 minutes, turning once and cooking another 2 minutes.  Remove chops to platter, covering with foil tent.  Add wine and thyme to pan, scrapping up the brown bits from the bottom of the pan.  Continue cooking until sauce is reduced to about 2 tablespoons, about 2 minutes.  Add parsley.  Serve chops immediately with a generous drizzle of wine sauce.

Chef’s Note:  This recipe also works well for sirloin lamb brochettes. Delicious with a Pinot Noir. You can use the same wine for the recipe, drink a little while your cooking…and save a little to enjoy with the lamb.

March is considered by some to be a “lucky” month.  I suppose that is due to the fact that March hosts St. Patrick’s Day.  Now whether or not this month is any more fortunate than the other eleven is yet to be seen.  In any case, our country, our fellow citizens could all use a big dose of luck and good fortune these days.  To perpetuate good vibes and positive thoughts for Americans, it seems fitting to find some “good luck” foods to celebrate with.

Cabbage & Bacon Soup

• 5-6 slices apple wood smoked bacon, chopped
• 2 Tbsp. butter
• 1 tsp. caraway seeds
• 1 medium onion, finely chopped
• 5 cups chicken stock
• 2 large potatoes, diced in 1/2 inch pieces
• 2 bay leaves
• freshly ground black pepper
• 1/2 small head Savoy cabbage thinly sliced, and cut into 1/2-inch pieces
• 2 Tbsp. minced fresh parsley

In a stock pot, melt butter and saute bacon for about 2 minutes.  Add caraway seeds and onion and continue to saute for another 2 minutes.    Slowly pour stock into stock pot and bring to a simmer.  Add potatoes, bay leaf and cabbage.  Simmer  gently until potatoes are soft when poked with a fork.  Add salt and pepper to taste, along with parsley.  Serve into bowls.

Irish soda bread is a tradition on St. Patrick's Day.

Rustic Irish Soda Bread

• 3/4  cup whole wheat flour (+ 1/4 cup additional)
• 2 cups  flour
• 1/4 cup wheat bran
• 1/4 cup old-fashioned oats
• 1/4 cup wheat germ
• 1/8 cup flaxseed
• 1/2 cup  sunflower seeds
• 3  Tbsp.melted butter
• 2 tsp. baking soda
• 1 1/2  teaspoons salt
• 1 Tbsp. granulated sugar
• 1 large egg, slightly beaten
• About 1 3/4 cups rich buttermilk

Pre-heat the oven to 400°F. Grease a baking sheet and set aside.

In a large mixing bowl, stir together the  flours, wheat bran, oats and flax seed.  Stir in melted butter, then the baking soda, salt, sugar,  and sunflower seeds.

Measure buttermilk and add beaten egg and stir to combing.  Stir buttermilk mixture into the dry ingredients until it well mixed.

Sprinkle 1/4 cup wheat flour on a clean work table, and cover with dough.  Working quickly, form the dough into a 6-7″ disk.  Place loaf on prepared baking sheet.   Using a pasty scraper, make a crisscross design on the top of the loaf.

Bake for 35-40 minutes, or until loaf  has good color and it sounds hollow when tapped with a knuckle, or internal temperature is  200°F.  Cool on a wire rack.   Using a serrated knife, slice your loaf and jserve warm with butter.

Chef Victoria is serving up some very practical, hands-on cooking classes that are sure to benefit all who chose to attend.  Fairly priced, and chock full of easy recipes made from fresh, everyday staples, these classes will assist the basic to the experienced cook.

Chef Victoria will take you by the hand into the wonderful world of simple, delicious cooking.

To register for classes please stop in to Caffè Victoria during our weekend hours, or call to get your name on the class list.  Availability is on a first come, first served basis.  Class packets will include delicious recipes and technique notes.  Warm your house on these cold winter days with comfort foods and yummy new recipes to encourage family time and healthy eating.  Your family will notice, and appreciate your new learned skills.   And here in the heart of winter, isn’t that an encouraging thing?

Class Schedule

Class Descriptions

All classes are hands-on  in a relaxed and fun environment.    Class fee for all classes is $39, unless otherwise indicated.  3-ring binder for class materials will be available at class for purchase, or you may bring your own.  Class schedule and availability  is visible on EVENTS Calendar to the right of this post.  “FULL” classes have already reached student capacity.  Description of Classes

SOUNDS GREAT!!!  How do I sign up?  Sign-ups are available by calling (970)686.5005.  Please have a credit card ready to register.

Fall Wedding Cake Vanilla buttercream with chocolate buttercream piping.

Simple (Decorating) Buttercream. Made of butter or shortening, or both, confectioners’ sugar, flavoring and milk or cream to modify its consistency.  It is commonly used on all cakes.  It finishes fairly smooth on the outside of a cake.  All buttercreams can be made chocolate flavored with relative ease.  I like to use both cocoa and ganache (melted chocolate and heavy cream) in my chocolate buttercream.  It has a rich, fudgy taste.

Swiss Meringue Buttercream. This is a cooked icing which has a sophisticated taste.  It is

made with a significant amount of butter, egg whites, which are cooked in the preparation, granulated sugar and flavoring.   Commonly, liqueur is used to cut into the butter flavor. This

icing is not recommend for a child’s birthday cake. This icing gives a fairly smooth finish on a cake exterior.

French Buttercream. Another cooked icing, made from granulated sugar, milk or cream, butter, a bit of flour and flavoring.  This icing has a delicious flavor. It makes a wonderful filling and is suitable for a birthday cake.

Valentine sugar cookies iced with Royal Icing

Royal Icing. Made from egg whites, or meringue powder with water, confectioners’ sugar and flavoring.  I use this icing for decorating and creating firm finished flowers and decorations on fondant covered cakes.  This icing is commonly used for sugar cookies.  We use royal icing in varied consistencies to create desired effects.  Royal icing will dry completely hard, and makes an excellent “glue” for creating gingerbread houses.  This icing should not be used when the exterior of a cake is iced in buttercream.

Royal icing is easily tinted with color gels.

Rolled fondant wedding cakes on display at Caffè Victoria.

Rolled Fondant. Formal in its appearance, fondant has revolutionized cake decorating in the last decade.  If only they could revolutionize its flavor.  Lack of butter in fondant relates to its lack of depth in flavor.  Fondant is made from corn syrup, gelatin and confectioners’ sugar.  Chocolate fondant can be created by adding unsweetened cocoa and chocolate liqueur to the basic white fondant.  Fondant takes food coloring gels readily and evenly.  This is a great option for cover cakes ultra-smooth, and to create artwork on wedding and specialty cakes.  You can expect you cake to cost more from most bakeries if you opt for rolled fondant over buttercream.

It is most helpful to have a picture of your design to share with the baker.  A skilled baker can create your cake from a picture or sketch.  Having a picture is a good way to avoid any issues of ambiguity and dissatisfaction in the final creation.  A picture is work a thousand words, right?