Winter Risotto & Choco Panna Cotta at Bloomies

Zuzy & Chef Preston Dishman of Viognier

Last night we warmed up some of our fans at Bloomingdale’s San Francisco with a Butternut Squash Risotto and sweet Chocolate Panna Cotta topped with fresh cream! It was so fun to learn from Chef Preston Dishman of Viognier. You might recognize Chef Preston from the “Restaurant Factor” segments on the Cooking for the Clueless DVD or from watching him on local Bay Area TV. He’s a regular on View From the Bay.

The risotto was perfect for a very cold night in San Francisco (felt like I was back in NYC sans the proper coat…Brrrr). As for the Panna Cotta, it was so easy to make! Try out our Comforting Winter Recipes this season and check out the free cooking demos at Bloomie’s. They’re great.

This Saturday Tony Gemignani will be there at 2pm. He’s the famous Pizza Tossing Champ from the Food Network who recently opened up Tony’s Pizza and Scuola di Napoli in North Beach (SF). He’s really fun and animated. I actually learned how to toss pizza with him a while back. Yes! and if I could do it, so can you!

Photo Credits: Michael Capozzola (my favorite cartoonist/comedian!)

How did our first official review go?

Having someone you don’t know and without a vested interest review your work is scary right? Of course it is, but it’s also very necessary! The Cloth Diaper Report (a top mommy blog), just reviewed the Cooking for the Clueless DVD and although they think the “clueless” host may be too clueless (LOL: that’s me), the review was great! Here’s an excerpt:

“I would recommend this DVD set for anyone that likes to cook and wants to get different recipes and tips to add spice to your regular routine, as well as for newlyweds, busy families or couples and families looking to save money on their monthly restaurant or take-out expenses. Nothing saves more money, or adds as much love and warmth to a stomach as a home cooked meal! It would make a perfect holiday gift for anyone who loves food or for yourself! I already have my ingredients ready to make the super simple Spaghetti al Pomodoro for dinner tomorrow night, and feel confident in making it after watching this DVD.”

and in defense of being called “a little too clueless”…

The reviewer is an avid cook – and that may make it difficult to understand how people can be that clueless in the kitchen. But, we’re out there and I swear throughout the video, I’m asking honest questions – all in the name of  the clueless. LOL!

Check out our full review and many other family friendly product reviews, giveaways, resources and articles at http://www.theclothdiaperreport.com/.

Tasty Awards Here We Come!

What does Cooking for the Clueless have in common with Anthony Bourdain, Paula Dean, Tyra Banks, Timm Gunn and other food and fashion demi-gods? We were just named official finalists for “Best DVD Series” for the upcoming Tasty Awards, being held in San Francisco at the Kabuki Sundance Theater on January 14, 2010!  AHHHH! That was my first reaction! My 3 month-old son just stared at me. We’re so excited.

Help us win Viewer’s Choice, click to VOTE NOW!! We are listed under question #10.

This is so cool!

No-Fret Thanksgiving Tips

Are you taking on the Turkey yourself and need a few more tips to help you get through the weekend?

1. Take a deep breath, start cooking on Wednesday and find some helpers! Remember, you can reduce an enormous amount of stress by starting things early. Almost everything can be made or prepped the day before.
2. Set your timer & find your thermometer! You should calculate on cooking your turkey according to its weight. Allow 20 minutes per pound for 8-12 pound birds, 15 minutes per pound for 12-16 pounders. Let your turkey “sit” and rest for 10-15 minutes before carving it once it hits an internal temp of 155 degrees. Perfect internal temperature should be at 160-165 degrees. Then, your ready to eat. Get to 180 degrees and you’re overcooked!
3. Smaller birds cook better: “They” say you should calculate 1.5 lbs of turkey per guest. That means 6-guests=9lb turkey. Since smaller birds tend to cook better, go with 2 smaller birds (12-lb max) as your guest list increases.

Going somewhere “else” for dinner?

1. Offer to bring a side dish or appetizer. I’m making creamy mashed potatoes AND prosciutto pear bites!
2. Grab some fresh bread from the local bakery. Pair with real artisan butter and you’ll be loved.
3. Flowers and vino. You can’t go wrong with wine. For a sweet touch, pair with fresh flowers for the host.

Happy Thanksgiving Everyone!

Urban Farming: We’re talking bees, chicks & piggies

Yesterday was my 10 week-old son’s first lecture sponsored by 18 Reasons! We went to see a talk on “The State of the Urban Farm” with author and Farmer, Novella Carpenter. Although he thankfully slept the entire time, it was a very interesting and shocking talk in some aspects – especially for a city-slicker who’s not used to cooking, much less thinking about slaughtering your own food.

Yes, I said slaughter. It sounds so gross doesn’t it? Well unless you’re a vegetarian, we should all get over it. I naively thought the talk was going to teach me how to grow an herb garden! Not with Novella! Critics have called her newly published book Farm City: the Education of an Urban Farmer (2009, Penguin Press) “easily the funniest, weirdest, most perversely provocative gardening book.”

Novella shared tales (and a slide show) of her city-raised bees, chicks, rabbits, piggies, and dairy goats on her squatted piece of land in Oakland, CA. The most interesting image of the night was of her learning how to use every part of the pig, with the help of star chef, Chris Lee. Can you imagine making your own salami, pancetta and prosciutto?

Learn more: http://www.urbanfarming.org/

Roots of a Clueless Cook

Roots of a Clueless Cook

I want to hear from all my fellow clueless friends out there. Is your kitchen the least used room in your house or apartment? Are you finally getting tired of eating out or microwaving dinner almost every night? Are you feeling the pinch of eating out but the idea of cooking a meal exhausts you because you just don’t get the kitchen?

Tell me your story. I want to know why you don’t cook. Here’s mine:

I was raised by my grandmas, who are still amazing cooks. Problem is, they spoiled me and thought they were doing me a favor by serving me delicious food, cleaning up after me and not letting me in the kitchen. Mom was proud to admit that she burned popcorn. Working all the time – cooking was something she didn’t “do.” With this background and living near NYC, I became obsessed with restaurants in my teens – a restauranteur Greek boyfriend may have helped that passion along. Quickly growing into NYC-bred work-aholism, eating out became the norm. Flash-forward 15 years and I’m in my 30’s, newlywed, who knows about all the great restaurants – but exhausted of eating out and burning food at home. I am on a mission to help put a dent in this epidemic!

My theory is that people like me, who don’t cook, don’t do “it” because we don’t know where to begin, don’t know “how” to do “it.” I bet if we knew the basics, like basic French or Spanish, per se, we’d speak and cook a little more often – maybe travel more.

Anyway – not to get off track: Are You Clueless in The Kitchen? Please tell me about it and examine the root.

Abuelo Martin’s Famous Sangria (not for the faint of heart)!

Abuelo Martin's Famous Sangria Recipe

For months now, I’ve been asking my Abuelo (grandpa) for his famous sangria recipe. Of course, I once had it and lost it. Finally, it’s back and I’m happy to share this family secret with you.

Abuelo Martin’s famous Sangria has been the hit of my parties for years! This recipe is famous for a couple of reasons: 1) It’s delicious and 2) It’s strong! Add a tapas theme to your party and you’ll be the most popular kid in school.  Now onto the recipe:

Ingredients:

• ½ liter of brandy
•    1 bottle (750ml) of wine (red or white)
•    1 bottle (750ml) of triple sec
•    1 bottle (750ml) of port wine
•    1 liter of 7-up or Diet 7-up
•    2 liters of Orange Juice
•    ¾ lb brown sugar
•    1 orange (quartered with skin)
•    1 apple (quartered with skin)

•    Optional: 1 can of guavas (quartered)*Guava recommended if making white wine sangria

Instructions (Easy)

You will need a large bowl for mixing/serving. Pour all liquid ingredients into large bowl, mixing with wooden spoon along the way. Add brown sugar as you go. Mix well. Add fruit. Mix. Cool in refrigerator for at least 2 hours. You can also make the night before an event (for ideal flavor).

Serve in a wine or highball glass with sangria-soaked fruit atop!

Serves 50.

Choosing Red vs. White Sangria

Choosing to make a red vs. white sangria is a matter of preference (and season sometimes). I tend to prefer red sangria, but on exceptionally hot summer days (maybe in Miami), I’ll occasionally go for the luscious white version (guava and all). Serving guava in white sangria became quite famous at Victor’s Cafe in New York City (Cuban food). My grandfather worked with the sommelier there and compared sangria notes with him before finalizing his own delectable concoction. My advice is to make a batch of red and white for your next party. That way, you won’t go wrong. By the way, finding fresh or canned guava is not always as easy as when you’re in Miami. If your in other parts of the country, try your Latin markets or the ethnic food section of the supermarket and keep your fingers crossed for the delicious ingredient.

Salut!

Julie & Julia: Meeting a Legend

After trying not to listen, read or walk by people discussing the film before I saw it, I finally went to see Julie & Julia this weekend. Since I was in Florida, the crowd was older (50+) which had me think that they had much more exposure to the real Julia then I did…that also made me a bit jealous after watching the film.

Growing up ‘clueless’ in the kitchen meant that I, of course, knew who Julia Child was, but sadly never experimented in the joy of her persona or exquisite cooking. If you can’t tell already, I loved the film and it’s balance. It was the sort of “charming” feeling you get from unrealistic romantic comedies, except this film was based on a true story and from what I understand captures a perfect essence of Julia Child and her world. When you come to know a legend after they’re already famous, one might secretly wonder if they had it easy or lucky in climbing to the top. The film painted a beautiful picture of strong and “fearless” woman who didn’t have to be a bitch to get where she did.

Watching the film was like having a glimpse into your favorite great-aunts (or uncle’s) life in the past – discovering the triumphs (and faults) of character and understanding how every natural decision made him/her so great – a legend. We get few chances to see these things personified and I’ll admit, I felt a bit spoiled, lucky (and craving more) to have the big screen interpret a brief synopsis of Julia Child’s life for us. Without giving too much away, this film is about 2 women following their true passions and working through the times of self-doubt that could have surely stopped them in their tracks. It reminded me that patience and perseverance were the most important ingredients in following your passion in life.

If you were left craving more Julia, like I was, please read the following post by one of my favorite food writers, Amy Sherman of cookingwithamy.com. Amy writes about a Julia Child Panel Discussion held by the San Francisco Professional Food Society after a screening of the film. Panelists were friends and colleagues of Julia Child and give some further insight and great stories about the legend herself.

http://cookingwithamy.blogspot.com/2009/08/julie-child-panel-discussion.html

P.S.

We’ve launched our website and you can pre-order your Cooking for the Clueless DVD! Check it out:

http://www.cooking4theclueless.com

Spiked Pumpkin Cream Coffee

So we have about a month of pumpkin recipes to go before they seem “so last season.” I, personally never get tired of everything pumpkin this time of year, especially pumpkin-spiced recipes. Maybe it’s because I LOVE the Fall – even if “Fall” seems to be the shortest season these days.

Here’s a good one I came up with while in search of inspiration for a new week’s worth of home cooking. As I was flipping through a stack of food magazines (more fun than searching for recipes online), a pumpkin whipped cream recipe in Food & Wine caught my eye and led me to crave a Spiked Pumpkin Coffee! Try this adult beverage for some fall-inspired fun:

Tuaca & Pumpkin Cream:

• 2 1/2 oz hot coffee
• 1 1/2 oz Tuaca
• 1 tsp brown sugar
• 1 oz pumpkin cream

Pumpkin Whipped Cream: Beat together 1 cup of heavy cream, 1/4 cup confectioners’ sugar, and 1 tablespoon canned pumpkin puree until soft peaks form (thanks Food & Wine Magazine).

As for technique: Pour your hot coffee into a pre-heated coffee glass or mug (al la Buena Vista). Add sugar and mix until dissolved. Add Tuaca and top with your homemade pumpkin cream. Voila.

Inspiration works in mysterious ways. Yummy!

Five Tips for Going Farm Fresh!

You’re on a mission. You want to cook more. You want to eat more fresh food. Everybody is telling you it’s better for you – the media, your yoga teacher, and the little voice inside your head! So, you finally get to the grocery store or Farmer’s Market and everyone seems to know what they’re doing in the fresh produce aisle – except you. The veggies look pretty and sound familiar – parsnips, turnips, rutabagas, kale, beetroots, fennel – but you’re not used to seeing them in their true state and you don’t know what to do with them.  What to do?

I’ll tell you what really worked for me. For a while I heard about Community-Supported Agriculture (CSA) or Farmer Co-ops, where fresh and in-season fruits, veggies and other organic foods (eggs/meats in some cases) are delivered to your doorstep. For those of us who use “not having enough time” as an excuse to not cook, this is a great option for you! I signed up with a local CSA, http://www.eatwiththeseasons.com/ and it is awesome. I get to choose from a weekly menu of in-season goodies and they get delivered right to my doorstep. If you want to get into the rhythm of cooking and eating more veggies, this is a great way to get yourself to learn about, and enjoy new foods – without excuses. Give it a try! Here are some tips to get you going:

• Think small. Pick the smallest bundle/box for starters. It’s usually more than enough for 2 people.
• Eat up. Make it a goal to get through all your goodies in one week.
• Follow the leader. Most farmers offer recipes with your produce. Try them.
• Show off. Invite friends over and make something yummy using fresh produce. Tell them about where the food comes from over a nice glass of wine. You’ll impress yourself ;0).
• Enjoy. You’ll feel like you’re part of a new community, and you are. So, enjoy the process and your veggies!

How do you find a local CSA? Enter your zip code and voila.

http://www.localharvest.org/csa/

A Blog About Sausage?

I have to tell you that I never thought I would be writing about sausage. I know guys love it, so maybe I’ll have more manly men reading my post this week :0). My mother might say that it’s vulgar, but I just have to tell you about my new fascination with FRESH sausage (I know that sounds funny, keep adult commentary to yourselves).

Back to the kitchen…it’s easy to get very bored when you’re first learning how to cook, so I’m always looking to try new things – something other than chicken breast, you know? Last month, I was cruising the meats section of my supermarket and noticed some fresh Italian sausage on sale, next to fresh andouille and fresh chorizo. I grabbed a couple packs and headed home to experiment. After an easy 12-minute boil for the Italian sausage, I threw it into Deborah Dal Fovo’s spaghetti al pomodoro recipe. The next night, we made German-Style grilled sausage and mashed potatoes! SO DELICIOUS! The andouille was used in an awesome egg scramble for brunch and the chorizo, home-style burritos. Now, we make a sausage meal about once a week. Really easy, since the sausages come wonderfully seasoned and it’s great to buy them fresh (less preservatives and all that stuff)!

Here’s a favorite savory sausage recipe variation from a Kiwi cookbook I bought while traveling in New Zealand a few years ago:

Ingredients

• 6 pork sausages
• 1 large onion
• 1/4 cup sugar
• 1 ounce malt vinegar (30 ml)
• 1 cooking apple
• 1/4 cup flour
• 1/2 ounce Worcester sauce (15 ml)
• 5 ounces water (150 ml)

Coarsely chop apple, onion and place in casserole dish. Mix in other ingredients and submerge sausage in the mixture. Cover and slow cook at 250 degrees F for 2 hours. Serve with creamy mashed potatoes and green beans or peas.

A little place called Fayes

The entire time we were filming, producing and editing Cooking for the Clueless, I was excited about finishing it so that I could have it in the “Local Directors Only” section at Fayes Video & Espresso Bar. Don’t laugh! This is the local video shop across the street from our tiny apartment in San Francisco. In a neighborhood with Tartine Bakery, Bi-Rite and its Creamery, Delfina and Dolores Park are all within a block, Fayes stands tall as an awesome spot with great indie videos, better coffee than Tartine and the best bench on the block.

Living in the hood almost 7 years now always came with a daydream of being part of the local club of those who have put their passion into producing a film, documentary or short. Now, there’s something for those of you who are clueless in the kitchen. If you can’t buy the video, RENT IT! Available for rent only at Fayes.

What in the name of Buddha is that?!

“What is that?!” That was the first thing that popped into my head while shopping at the best little market ever, Bi-Rite. I was almost embarrassed at my double-take as I passed the fresh produce aisle. So, I made pretend that I forgot something and went around for a second look. If I had to guess, I would say it was a type of squash. Wrong. It’s a fruit!

Citron Buddha’s Hand, “great for zest, candied, beautiful centerpiece,” read the hand-written sign. Fascinated by its strange appearance, I picked it up and smelled it, of course. A beautifully fragrant lemon scent popped from the strange-looking fruit. It’s in season now. It would make a great gift for a fellow foodie – all wrapped up in a little box.

Here’s a great website that lists strange and special produce along with great ideas for recipes: http://www.specialtyproduce.com/

Discover a weird piece of produce today!

If you could only eat ONE thing…

We all love playing this game: “If you could only eat ONE thing FOREVER, what would it be?” How many times have you played that?! I love the dramatic tone of this age-old question. I have a constant battle between sushi and pizza!

This came up while making homemade pizza this past week. It was so good! Pizza is something that both kids and adults love so much…sushi? maybe in Japan. Here are some tips for great homemade pizza. Try it this week and don’t forget to get some great RED wine to go along with it!

1. Buy Fresh Dough! Almost all pizza shops sell it. Otherwise, grab some at Trader Joe’s or check with your baker in the supermarket. It usually costs $3 or less for enough to make a large pie or 2 small ones.
2. It’s in the Sauce: Sauce matters. Many argue that it’s more important than cheese. I love Pomi brand, straight from Italy and very high quality. A local Italian shop is worth the find for this and other delicacies.
3. Keep it Simple: This part is easy. Pick a few fresh ingredients that you love, be it traditional pepperoni, mushrooms, sausage or something fancier.
4. Top with Fresh Basil: Basil and tomatoes were meant to be together. Make sure to buy FRESH basil and put it on the pizza just a couple of minutes before it’s ready (otherwise it will sadly wilt and burn).
5. Share with Friends: This is a quick and fun meal you can make with friends. Don’t fret about having things ready when they arrive. Put them to work – rolling dough, chopping ingredients or pouring wine. They’ll love it.

Quickie Recipe for Homemade Pizza:

• Allow fresh dough to settle at room temperature for about 35-40 minutes (easier to roll)
• Pre-heat oven to 500 degrees
• Roll fresh dough with rolling-pin or round object (i.e. pint glass) onto pizza stone, crisper or baking sheet. To prevent sticking, dust rolling-pin or object lightly with flour.
• Spread layer of tomato sauce over rolled out dough. We love Pomi Marinara sauce, but you can make your own or use a favorite jar of pasta sauce to save time.
• Add favorite toppings
• Place pizza in the pre-heated oven. It should take anywhere from 15-20 minutes depending on your oven and your preference for crispness. Set your timer!! Check at 10 minutes and then add time as necessary until you get to know your oven and it’s power.