Archive for the Recipe Category

Theo Dog Treat Recipe

Posted in Recipe on December 7, 2008 by winechef

pc020042Well that whole month of Theobromine thing didn’t work out as well as I had planned. Instead of hunkering down and finishing my proposal, practicing chocolate recipes, and writing, I spent all of my time at the dog park, Pet Smart, the vet, picking up remnants of stuffed animals he was told distinctly to “Love, not Eat”, and watching my savings account disappear at a rate faster than when I owned a lemon.

At any rate I love the little (did I mention he gained 12 pounds in the first 6 weeks that we owned him?) bastard. He makes me smile, gets me out of the house, and lets me dress him up. Best of all he knows to stay out of the kitchen. And thus his first homemade treat, made just for him. I do think my husband snuck one though.

Dog Treats

2 c Whole Wheat Flour

1T Baking Soda

1 c Unsalted Natural Peanut Butter

1 c Skim Milk

Preheat oven to 375. Grease sheet pan or use parchment or Silpat.

Start with the peanut butter in a mixer and slowly add milk, stir in flour and baking soda and mix until well combined. Roll out to 1/4 inch thickness on floured surface and cut into desired shapes. Cookies will expand slightly so space  at least an inch apart.

Bake for 20 minutes or until slightly golden on the bottom.

Let cool and make dog sit. Insert into smiling mouth.



Launching a month of Theobromine

Posted in Bay Area Festivities, Chocolate, Cooking at Home, Recipe on September 18, 2008 by winechef

September 14th marked the first day of my month long dedication to Theobromine, the chemical in chocolate that makes you happy…and the name of our new 9 month old Chocolate Lab mutt. The month will be filled with chocolate recipes inspired by the TuttiFoodie Sharffen Berger Chocolate Adventure Contest, recipes for dog treats, and dog friendly haunts around the bay area.

Tonight’s Dinner, Fall Duck Confit Salad.

Posted in Cooking at Home, Personal, Recipe on October 29, 2007 by winechef

duck-confit-salad.jpgSo I originally had grand plans for duck breasts, planning on making confit more as an afterthought, but there were no pechugas to be found, but big beautiful fat legs priced right and calling my name. I headed straight home from the local Asian market where a giant Hello Kitty was dancing to Michael Jackson’s thriller in the parking lot, and concocted what turned out to be an excellent rub.

The rest of the dish turned into a beautiful Fall salad with pomegranate seeds, dates, chicories, and a vinaigrette of shallots caramelized in duck fat, deglazed with pomegranate wine, a touch of maple syrup, sherry vinegar, organic olive oil, and hand harvested sea salt. A gift from fellow blogger Lisa at TuttiFoodie. I had purchased a persimmon that turned out to be unedible, but a ripe one would have been a perfect addition. The salad was tossed with the warm vinaigrette and garnished with the chicharones de duck. Yum. Or in the words of my fiance, “Well that certainly didn’t suck.”

Duck Confit

 1/4c Brown Sugar

1/4 c Sea Salt

1T Mixed Peppercorns

1T Coriander Seeds

1 Star Anise

1t Orange Zest

2 Garlic Cloves, crushed

2 c Duck Fat

Toast all spices in a dry sauté pan, grind in coffee grinder, toss with sugar, salt, garlic and zest. Lovingly rub and massage into and on duck legs and refrigerate for a day. Brush off all excess and visible rub and arrange in a small casserole dish. Melt duck fat and pour over to submerge legs. Let bake at 275° for 3 hours.Remove skin and crisp in a sauté pan over medium to low heat. Shred meat and set aside.  

Make a salad that, “Doesn’t suck.”

Apricot Sangria

Posted in Bartending at Home, Recipe on July 7, 2007 by winechef

Apricot Sangria

A good friend of mine just moved into a home with the largest apricot tree I have ever seen. I decided to help her out by taking over 10 pounds home to play with.  The earliest creation? A white sangria kicked up a notch with random ingredients from my kitchen. Hope you enjoy!

2 bottles of cheap, but good, white wine. I used a new Lambrusco Bianco from Trader Joe’s for $3.99

1/2 c sugar

1 c brandy

1oz Cointreau

2 oranges, 1 sliced, 1 juiced

1 Tahitian Vanilla Bean, split

6 apricots, cut in 8ths

1 lemon, sliced

1 grapefruit , sliced (excessive rind removed)

1 lime, sliced

Club Soda

Combine alcohols, juice, and sugar, stir to dissolve. Stir in fruits and let sit in the fridge for 2 hours (well try). Pour over ice and top with club soda.