Yield 6 servings.

1  – 9″ pie crust, par baked

1/4 cup Vidalia onion finely chopped

2 tsp. butter

1 bunch asparagus, cut into 1″ pieces, blanched

1 cup marinated artichokes, rinsed, drained and chopped

10 ounces goat cheese

12 fluid ounces cups heavy cream

2 tsp. Dijon mustard

4 eggs

Pinch freshly grated nutmeg

2 Tbsp. grated Parmesan cheese

1/2 tsp. salt, or more to taste

1/4 tsp. fresh cracked black pepper

In a pan, saute onion in butter until translucent.  Set aside to cool.  Into the cooled pie crust, layer onion, asparagus, artichokes and goat cheese.  Mix remaining ingredients together, and pour over layered vegetables and cheese.  Place quiche on rimmed baking sheet.  Bake in 350  °F oven for about 30 minutes, or until puffed and golden.  Serve warm, or at room temperature.

Edna Betty’s Hot Fudge

4 ounces unsweetened chocolate (Baker’s)
2 sticks butter
4 cups powdered sugar
1 (12ounce) can evaporated milk
1 tsp. vanilla extract

On medium low heat, melt butter and chocolate in saucepan.  (Don’t microwave) Watch closely and stir regularly to prevent burning.  Add, 1 cup of sugar, then about 3 oz. evap. milk, stir until combined.  Repeat until all milk and sugar have been combined, and powdered sugar is completely dissolved.  Simmer for 8 minutes.  Remove from heat, stir in vanilla.  Sauce will cool as it thickens.  Store in an airtight container in the refrigerator, up to 1 month, if it’s not already eaten up!

Buttery palmiers, a light and delicious accompaniment with tea.

Marinara sauce canned and processed.

In my home, growing up, the smells of Christmas filled the air at the holidays.  My mom and sisters created some wonderful, holiday delights that have been passed on to me, and I have in turn passed them on to those I love.

Nut & Fruity Honey Granola

Just in time for holiday shopping, Caffè Victoria has many kinds of packaged foods and goodies that are great in your pantry, or as gifts for those close to you.  Offerin jarred sauces, salsa, spiced apple butter and preserves.  Toasted fruit and nut honey granola, butter cookies, chocolate-dipped pretzels and much more can be picked up.

These cinnamon rolls melt in your mouth, iced with cream cheese frosting.

Our coffee is hot, our espresso is smooth, and there will be fine, freshly baked pastries to tempt you.  Bring a friend and escape from the hustle and bustle of Christmas shopping in our comfy caffe.

When I was growing up, my father taught me to make soup.  I remember him telling me that I could make a whole pot of soup for what I spent on one can of soup.   This premise holds true today and the pot of soup we can make today is far more superior in nutrition and flavor than a can of soup we can purchase.   Think about the control you have in making your own soups!   Need a low-sodium variety?  You add as much or as little salt as you prefer.  Do you have a gluten-free diet?  Skip the noodles, add the potatoes.  Are preservatives undesirable?   They aren’t in my soup because I didn’t put them in there!  Like extra chicken?  You’re the boss!

Chicken  Soup

• 1 whole chicken
• carrots
• celery
• white or yellow onion
• water
• fresh parsley
• salt & pepper

I use a whole chicken.  In a stockpot, cover a whole, rinsed chicken with water, toss in two teaspoons of salt, cover the pot with a lid and bring to a simmer (not boil) for about two hours, or until meat is cooked through and begins to pull away from the bones.  Using long tongs, remove the whole chicken from the broth and place in a pan to cool enough to handle.  In the meantime, strain the broth and return to the stock pot.  Add about one cup of chopped onion, two chopped celery stocks and about a cup of chopped carrots.  Bring these ingredients to a boil and simmer until carrots are tender.  At this point you can add egg noodles, dumplings or your favorite short pasta cooking until al dente.  As the noodles cook, you can separate the chicken from the bones and chop large pieces into bite sized portions.  When pasta is finished cooking, add chicken and minced fresh parsley to stock pot.  Finally, season your finished soup with salt and fresh pepper to taste and enjoy!

Times are troubling now, for many.  Listen to the news, open your checkbook, watch your children grow, and perhaps your parents age.  Now, more than ever, we need to be aware…but we also need to take care.  Take care of us.  What’s a meal you like to serve to show your family love?  What was the last great thing you ate?  When did you last enjoy some cuisine that struck a cord, that you couldn’t stop talking about?  I’d love to hear about it….please post your reply here

Today, it officially begins!  Synonymous with summer has to be apple pie.  It very well could be the most American dessert, a symbol of freedom, justice and patriotism.  Think about a fourth of July without the tradition of fresh baked apple pie.  Might as well skip the fireworks too.

Ah but alas, you do not need go down that road!  Last night my family had a pie from the bakery case at Caffè Victoria.  It was left-over from the day of operation.   A double-crust apple pie.  It could very well have been a perfect pie.  The crust, would have won any pie baking contest, hands down.  It was crisp, buttery, slightly sweet and flaky.  And this crust was only surpassed by the tender, tart apples that were lightly laced with cinnamon and sweetness.  No need for ice cream to enhance this piece of pie.  I ate it slowly, savoring each bite.  Some muffled utterance escaped, and my throat purred.  I concluded that this truly was the most amazing apple pie I have ever tasted.  And trust me, I have tried and eaten my fair share of apple pies, tarts, cobblers and crisps.  I think it is safe to say I have an extensive palate resume to make this claim.  Now at the risk of sounding arrogant and boastful, I should let you know that this pie and it’s wonderful crust were made by my son.  He is an 18 year old, excellent novice baker.

“So,” you might asked, “what’s the secret?  Why is this pie so amazing?”  I submit to you, it is the recipe.   A simple recipe that anyone with a pie dish and an oven can make.  Read on, and you will find this recipe and your opportunity to share this love of country and tradition with the ones you hold dear.

Double-crust Traditional Apple Pie

For the Filling:

4 Fuji apples, peeled & cored

3 Granny Smith apples, peeled & cored

1 cup granulated sugar

2 Tbsp. fresh lemon juice

3 Tbsp. corn starch

2 1/2  tsp. ground cinnamon

Slice apples crosswise, 1/4-inch thick.  Toss with remaining ingredients.  Set aside.

For Double- Crust Pastry:

3 cups flour

1/2 cup sugar

2 sticks butter, cut into 16 pieces

4-6 Tbsp. ice water

In food processor, put first 3 ingredients, mix until crumbly.  In a slow stream add ice water until dough comes together in a ball.  Do not over work.  Form into ball, wrap in plastic and place in refrigerator,  and allow dough to rest 10-15 minutes before rolling out.  Cut dough in half and form into disk.  Flour the countertop and roll dough out for bottom. Roll in short, deliberate strokes, in different directions.  Keep rolling pin floured to avoid tears.  When the disk reaches a diameter of about 11 inches all the way around, move it to pie pan.  If you roll the crust back up on the rolling pin, it makes it easier to avoid tears.  Should a tear occur, simply press the affected area back together with your finger tips.

Pour prepared filling into bottom crust.  Dot top of filling with 1 tsp. butter.

Follow the same steps for rolling out the top crust.  Wrap rolled crust around rolling pin to transfer it over filling and bottom crust.  Gently unroll and lay top crust over awaiting pie.  Trim bottom and top crust edges to an overhang of ½ inch.  Pinch and fold two crust together forming a seal.  With your index finger in one hand and thumb and index from second hand, working in an opposing manner, crimp the edge decorative all the way around the pie.  Make 3-4 vents in the top of the crust.  You may decorate the top with left over crust scraps, as desired.  Extra crust can be adhered with a brush of cream.  Brush top crust with cream and sprinkle with sugar.  Place pie in freezer for 15 minutes to thoroughly chill before baking.  Preheat oven to 425 ̊.  Bake for 15 minutes, reduce heat to 325 ̊, and continue baking for the duration of the particular pie recipe.

Lemon Curd

Makes: 1 1/3 cups

· ½ cup fresh lemon juice

· Zest of 2 lemons

· ½ cup granulated sugar

· 3 large eggs

· 6 Tbsp. butter, cut into quarter pieces

Whisk juice, zest, sugar and eggs in a 2-qt, non-reactive saucepan. Stir frequently continually over medium heat until bubbles first appear on surface, about 5 minutes. Reduce heat to low and stir pieces of butter into curd a few at a time, adding more as they melt away. When all butter has been incorporated, remove from heat. Transfer lemon to a glass bowl, cover with plastic wrap (immediately next to curd surface) to avoid a skin. Chill at least 1 hour. May be refrigerated up to 1 week.

Lamb Kebabs with Rosemary Chimichurri.

Another Update!

Here is the list of wines we had on Friday night:

with the Empanada de Carne Argentina

• 2005 Santa Rita Reserva Chardonnay, Casablanca Valley, Chile

with the Ensalada  de Chile

• 2007 Santa Rita Reserva Sauvignon Blanc, Casablanca Valley, Chile (was in bottle cooler)
• 2008 Veramonte Reserva Sauvignon Blanc, Casablanca Valley, Chile

with the Grilled Chorizo

• 2007 TaraPaca Carmenere, Maipo Valley, Chile (in the decanter)
• 2007 MontGras Reserva Carmenere, Colchagua Valley, Chile

with the Argentinean Beef

• 2006 Durigutti Malbec Mendoza, Argentina (in the decanter)
• 2006 Trapiche Broquel Malbec, Mendoza, Argentina

with the Chilean Cazuela de Mariscos

• 2007 Crios de Susana Balbo Torrontes, Salta, Argentina (in the bottle cooler)
• 2007 Don Rodolfo Torrontes, Cafayate Valley, Argentina (with the black and yellow label)

with the Roasted Lamb Kebobs

• 2007 Santa Rita Reserva Merlot, Maipo Valley, Chile

with the Flan de Queso

• 2005 La Yunta Torrontes Tardio, La Rioja, Argentina (in the bottle cooler)
• 2007 Elderton Botrytis Semillon, Australia

Special Wine

• 2008 Crios de Susan Balbo, Rose of Malbec, Mendoza, Argentina
  

Update

Registration is now closed for this event.

Greetings!

On March 6 we continue our series of events bringing the foods and wines of specific wine-producing regions to our neck of the woods (since, given the economy, we can’t go *there*). This time we’ll be enjoying the cuisine and viticulture of South America.

South America produces a lot of very good wines, particularly Torrontés, Carmenère, and Malbec from Argentinan and Sauvignon Blanc and Merlot from Chile.  To go with these wonderful wines, Chef Victoria has found some inviting recipes – those of you who have previously attended know that she will amaze us as usual with her ability to produce great food regardless of the region.  It’s shaping up to be a quite pleasing evening

The menu and other bits of info are detailed below but there are some changes I want to highlight:

• Payment must accompany an RSVP to reserve spots.
• Because we are offering more beef, lamb, and, particularly, seafood with this South American menu the price per person is $5/person more than normal.

Cost/Registration

Registration is now closed.

When and Where

March 6, 2009, 7pm – 9pm
Caffè Victoria 1296-A Main Street, Windsor, Colorado

Menu

For those of you who are new to our events let me provide a little explanation about how things work.

At the beginning of the event (which is informal, by the way), Victoria and I go through each of the menu items on the menu – Victoria describes the food, ingredients, and cooking details, and I explain why I recommended the wines I did and specific things to look for in the pairing. After that, we all get to eat great food and drink good wine and see how good food and wine can be together…. in other words, experience art.

A couple more things:

• Space is limited to 24 people.
• I’ll “assign” wines to people as they RSVP – one bottle per couple. I generally only assign the varietal, allowing guests to choose the specific bottling so that they can purchase a wine in their comfort zone – we don’t mandate that everyone brings an $80 bottle! – though if you want to, we won’t argue That said, I’d say that guests typically spend between $20 and $25 per bottle.

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.