On a recent visit to Murphy-Goode Winery’s tasting room in Healdsburg, CA (Sonoma County), I felt a wave of relaxation come over me, and I easily slipped into the vibe of the winery’s mantra: “Don’t take life too seriously.” It’s exactly what I needed after a year of hunkering down, taking life a bit too seriously. As I sat down at Murphy-Goode, and the wines were poured in front of me, I felt a bit of ‘normal’ creeping back in.

Moving through the whites, a sense of ease came back and we jumped into a discussion of flavors notes and desires when it came to food pairings. We lingered on the North Coast Sauvignon Blanc, with its citrus notes of lemon, pear and orange blossom. For a fleeting moment I felt that I was once again in the tropics. But alas, I’ll have to enjoy this poolside or at the local beach – or maybe, just out on the deck. Another notable white we sipped was the Minnesota Cuvee Chardonnay, a wine that was born from a conversation between father and son. Dave Jr. mentioned to his father that a new local cooper that was making wine barrels from Minnesota oak. Dave Sr. immediately declared that they should acquire some of those barrels and develop a wine called “Minnesota Cuvée.” The result is a wine that marries the tropical fruit notes of the Chardonnay with the toasty vanilla and coconut notes from the barrel. 

After a few more whites, we took the leap to the reds, starting with the California Red Wine, noted as being a soft, but complex, blend comprised of different varietals that shows off the great fruit flavors that their California grapes contribute. The nose kicks in with dark aromas of black cherries and blueberries while the first taste mixes things up with raspberries and Bing Cherries. The mouthfeel is rich yet soft and has a nice long finish that invites you to take a second sip. I have to admit, I took a second sip (OK – I took several more sips).

Another awesome red was the Petit Verdot. With its deep flavors of dark berries, blueberry jam, anise and notes of toasty vanilla, this unique wine allows the Petit Verdot varietal the opportunity to shine. 

The tasting room experience proved to be just what I needed to get myself out of my Pandemic Funk. I was quickly reminded that there are so many great tasting wines available, and that I had to reaquaint myself with my palate so I could once again enjoy my food and wine experiences. What made it even more enjoyable is that the Murphy-Goode vibe evokes a low-key, unpretentious and fun vibe — Just exactly what I craved. 

If you’re in the neighborhood and looking for a relaxing fun afternoon, head on over to the Murphy-Goode Winery Tasting Room in Healdsburg. And, if you’ve ever dreamed of working in the wine industry, here’s your. Murphy-Goode is giving you an opportunity to pursue your passion and pitch them your dream job – Not only will you work for them, doing exactly what you want to do, you’ll get free rent for a year while living in Sonoma wine country – Go ahead and Pitch them your dream job!

For more information on the tasting room, wines, and the Job Opportunity visit Murphy-Goode Winery

The post Getting Back in the Swing of Things: Wine Tasting at Murphy-Goode appeared first on Family Eats.

I’m not the pheasant plucker

I’m the pheasant plucker’s son

I’m always plucking pheasants

‘til the pheasant pluckings done

(silly tongue twister)

I may not remember the wording perfectly – perhaps it’s my mind nearly 25 years later, or perhaps it’s the Single Malt Scotch Whisky I undoubtedly had in my system. But what I do remember clearly, is that my trip to Northern Scotland was filled with food and drink memories.

The Beauty of Scotland

It was February 1997 and I was in northern Scotland for business (visiting the Walkers Shortbread and Baxter’s Soup factories). While I was traveling alone, I never really felt alone.

I arrived at the Craigellachie Hotel, which is nestled on the banks of the River Spey , at the heart of Speyside and the malt whisky trail. Chilled and tired from my travels, I was warmly greeted with a Welcome Scotch. I brought it directly up to my room, where I desired to snuggle up with a book and relax before heading down to dinner. As I cradled the Scotch whisky in my hand, I paused. I was a beer drinker, and Scotch neophyte. I wondered if I should I just hold my breath and sip it up.

I then peeked out my window, and there, on the other bank of the River Spey, sat the Macallan Estate. The snowflakes fell on the quiet landscape, and I knew what I had to do: “Yes, drink it,” I told myself. “You’ll never have this opportunity again!”

My Introduction to Haggis

That evening, I was joined by one of the Walker family for dinner at the hotel. My hostess was determined to make sure make sure I enjoyed the full Scottish experience (aside from leaning about family’s famous shortbread), and promptly requested a bit of haggis for me to taste. Of course, I was hesitant, but after she provided me with origins and stories of this sausage-like dish, I was willing to give it a try, (well, as a food writer, I had to indulge in the food set before me). We followed up with a delightful dinner consisting of char-grilled Aberdeen Angus, accompanied by the history of the Angus’ origins in the region, which date back to the 16^th century, and how it is considered an integral part of the Scottish way of life.

With dinner complete, we retired to the drawing room to enjoy a warming cup of tea followed by one of her favorites, a Macallan 12. Knowing that I only took one sip of my welcome Scotch upon arrival, which elicited a shudder throughout my body, I graciously settled in while she briefed me about how it is made, the history and flavor profiles to enjoy.  

As the evening came to an end, we bid farewell until the following day when I would visit the family’s shortbread factory. I climbed the stairs to my room. Outside the wind was whipping across the moors, rattling the windows. I walked over and took a peek out the window at the lights shining on the distillery across the way, then grabbed the welcome Scotch and sat down to enjoy it. I now had a greater appreciation for the burst of flavors inside. I was sold. 

A Drive in Northern Scotland

The remainder of the trip proved to be just as enlightening as that evening. After two more days of business – visiting both the Walkers Shortbread and Baxter’s Soup factories, I followed up with two days of playing tourist. Luckily, the Walker family loaned me a car, and sent me on my way winding through the roads, gently reminding me to “stay on the left side of the road.” 

Of course, I received a few raised fists from other drivers as I occasionally found myself on the wrong side of the road, but I eventually made my way to Elgin, and the famed Johnston Mills shop. I then headed to Inverness, passing close to the North Sea, stopping on occasion to get a closer look at the castles and famous battlefields. I was still nervous about driving, but I decided to push on to the Loch Ness Visitors Center. After all, when would I be back in Northern Scotland? 

I was exhausted by the end of the day – the driving really sucked the energy from me. So, I was more than willing to settle back into the Craigellachie next to the fire with my new friend, Macallan. 

The next day brought a bright blue sky with temperatures in the upper 30s. A perfect day for a walk on the Speyside Way. Heading towards Dufftown, I ventured on my 5 mile walk on a winding trail through the countryside, occasionally meeting up with the Spey River. I was alone, and longed for someone to to enjoy the experience with, and I also longed for the distilleries to be open on a Sunday so I could visit!

This was the trip that gave me a greater understanding of food and drink I might not otherwise enjoy (think haggis) or appreciate (think Scotch). While I have yet to indulge in eating haggis again, I’ve happily indulged in some Macallan 12 through the years, and have learned to appreciate Scotch whisky, even expanding my horizons to Irish whisky varieties (OK, my dad helped me do that!).

Still on my list of things to do is to return to Craigellachie with my husband, and partake in the Malt Whisky trail with him by my side. Until the time when we can freely travel again, I dig into my memories, pull out a bottle of Macallan, and remind myself of the joys of food and drink from Scotland, and then attempt that silly little tongue twister:

I’m not the pleasant fu . . . oops!

The post Scotch Whisky Revelations, alongside some Shortbread & Haggis appeared first on Family Eats.

There are cake crumbs scattered all over the counter, and that tells me two things:

1. The family loved the cake

2. The birthdays/holiday season has come to an end

January 11^th, is the official day that we call our ‘new year.’ With holidays and three birthday celebrations behind us, we find ourselves exhausted. But before we’re deep into something else, I’m searching for a big breath of nothingness. A time to exhale and quietly set out on another course for 2021.

I usually create my To Do list and write in the quiet of Saturday morning, but this Saturday morning brought a full day ahead of me. Not really busy time, just quiet time, nature time, husband time. 

I take a few sips of coffee, and envision the next 24 hours . . . and it did not disappoint.

Time for Ourselves

It was a long overdue getaway – a little staycation here in Marin, and a welcomed diversion from our stay-at-home orders. While we have been able to get out and about for exercise (Lucky us, there are miles and miles of trails are at our doorstep), but a true escape from it all was needed. And that is just what I had ahead of me this past Saturday morning.

A Christmas present to Greg, a night at the Pelican Inn at Muir Beach, was something we talked about for a long time.  Close to home, we’ve spent a good amount of time at the Inn through the years — beers on the lawn or in the pub after a day at the beach; dinners with visiting family, a hike in for Mother’s Day. But we never stayed at the Inn.

The sun was shining, and the promise of a 65-degree day is upon us. We can hike directly to Muir Beach from our house — a beautiful hike among the redwoods leading into the valley by Muir Woods and hiking over to the beach from there. But this time, with the blue skies above us, we opted for the ridge hike. This required us to drop a car with our overnight bags at the Inn, then have our son shuttle us to the trailhead at the other side own town.

A Day with No Agenda: Except Relaxing

Having no specific agenda; no ‘have to get back to have dinner with the family’ hanging over us, the stress of the past few months immediately began fading away. A leisurely lunch in the hills above the beach gave us more time to pause and be thankful for all we have -our health, jobs, and the love of family.

Late afternoon when we checked in, the ‘lets go watch the sunset’ traffic to the beach was maddening. Still, we had no reason to rush. After a leisurely post-hike beer on the lawn, we grabbed our jackets and headed out on the stroll to watch the sunset. As everyone below scrambled for their place on the beach, we found a quiet spot on the cliff and settled in to enjoy the view.

Back at the Inn, we ordered dinner, snuggled by the huge fireplace and then headed up to our room. No television, just the two of us. 

The Clock is Ticking

Morning sun peeks through the window, and I tell myself not to think about the day ahead, and what mess I might find in the kitchen when we arrive home. We rise slowly and head down to grab some breakfast, then reluctantly hop in the car for the 10-minute drive home. 

There’s a calm at home, kids all engaged in something or other, and a clean kitchen.

Hmm, maybe I should this again next weekend.

The post Cake Crumbs, and a New Outlook appeared first on Family Eats.

We just returned from a 10-day camping trip visiting Great Basin National Park in Nevada, followed by Arches, Canyonlands, Bryce Canyon and Zion in Utah. (We also threw in one State park, Deadhorse Point State Park, for good measure.) It was an exhausting trip, filled with lots of hiking in the heat, followed by relaxing in the KOA pool upon return to the campground in the late afternoon.

Along the way we camped and prepared the majority of our food — a lunch out twice, and breakfast in Moab the morning after we were blown out of our tent and had to find a hotel.

Aside from where we were camping, and which parks we were visiting, I knew that food would be an important part of the trip planning. In fact, the kids were no different on this trip than they are at home — First thing in the morning they asked, “What’s for Dinner?”

The food we made on the road took a bit of planning, and some organization before leaving, but it proved to be an essential part of making this vacation successful.

Here are a few tips on how I made it all work out!

Make a Chart

To start, I made a chart – Mine was hand-drawn, but this could be in an excel file, which would make it easier to move meals around during the planning stage.

Included in the chart is the date/day of the week, then columns for breakfast, lunch, dinner, dessert and snacks. This is a great visualization tool so you can see if one meal provides leftover ingredients for the next; something that is essential especially when camping. You want to use up all the food you have, and not throw away anything.

Decide on the Menu

Next up is deciding on the menu. Gather some of your favorite camping meals, favorite recipes made at home, and new ones you want to try. Keep in mind that you will be making these meals on a camp stove or over a fire, after a long day of hiking, playing in the sun, etc., so your choices should definitely not be too complicated to make. Also, when deciding on which meals to make, take into account where we would be for the day. For instance, a long hike with lunch out on the trail, meant that I had to be able to serve something that wouldn’t get smashed in our day packs, so I opted for salame, crackers, nuts, dried fruits, and the like. Other days we knew we could head back to our car between hikes, we kept our lunch in the cooler – meaning sandwiches were an ideal choice. Be flexible with the menu; you may even decide on changing it up later in the planning process.

Our choices included:

Breakfast – zucchini bread, blueberry muffins, cereal, oatmeal, eggs and sausage, breakfast burgers

Lunch: sandwiches, salame, burritos with leftovers

Dinner: tacos in a bag, hot dogs, hamburgers, barbecue pork sandwich, Pasta Carbonara, Spanish Rice with Ground Beef, pizza on a bagel (a way to maintain our pizza night tradition, without the fuss of making a full pizza), barbecue chicken,  and chicken burritos (leftovers).

Dessert: S’mores in a Cone (place all ingredients in a sugar cone, wrap with foil and heat over the campfire), and Camping Donuts,

Snacks (at campsite, and on the hike): mozzarella and tomatoes, chips and salsa/guacamole, raisins, carrots with white bean dip.

Create a List of Staples/Ingredients Needed

Once your camping meal matrix is complete, make a list of the ingredients needed, including staples such as spices and condiments. My goal was to purchase most of our food and take it with us, but I also realized that it would be nearly impossible to lug everything around for 10- days, worrying about keeping the cold items cold enough to keep them from spoiling. With this in mind, I planned for a time in my meal matrix when I could hit the grocery store to stock up on certain items – more milk, eggs and chicken.

Pre-Make Certain Items

There were a few things I decided to make ahead of time and freeze. I cooked the pork and shredded it, then froze it. I also baked zucchini bread and muffins to accompany fruit and yogurt at breakfast time. To further make things easier for transport, and cooking at the campsite, I reviewed the recipes and created the spice blends to be use, packing them in small containers, which were marked with the appropriate recipe.

Be Flexible

As it is at home, it is important to be flexible with mealtime. Things come up, your energy level is running low, and unforeseen incidents (like a major wind/sand storm in Moab), can cause you to make changes to your menu planning.

In the end, I think everything we prepared was welcomed positively by the family. I have to admit, I am happy to be back in my own kitchen.

The post Summer Camping: Planning appeared first on Family Eats.

I’ve been lucky when it comes to learning how to make my way through the kitchen. As a child, I spent a lot of time there, with my mom and my grandmother, learning how to make everything from chili to pie, and from pancakes to dumplings. Sure, I’ve had my ups and downs, but my mother has always been a phone call away if I need a bit of advice when I get stuck on a recipe.

Aside from my Mom’s continual help in the kitchen,  from time to time, I still need a bit of tune-up — a bit of taking my cooking game to the next level, to help me diversify my time-tested recipes, and give me a bit more inspiration to add more recipes to our weekly menu offerings.

A cooking class is just the thing to get me over my hump. These days, cooking classes are available all around us, even online. But, when I think of a cooking class, I am reminded of my time spent in Arles, France at cooking school, where Chef Erick Vedel and his wife Madeleine taught our group a bit about Provencal cooking. Much of what I learned there, nearly 20 years ago, has been helpful in building my confidence in the kitchen. Whether they are techniques which I learned (how to skin a rabbit), or recipes we prepared (tian de lugumes), my experiences there are still with me today in the kitchen – even if I haven’t skinned a rabbit since that summer day in 1999.

Here is an excerpt from my first day  in cooking school.

July 7, 1999

On our first full day in cooking class, we started at the market. Le Mistral was blowing, and would whip in through the town almost continuously. Erick was leading the way, purchasing food for the week — eggs from a well-known vendor, cloves of garlic, fresh basil, and olive oil – ingredients for the pistou to be used in the soup we’d make later in the week, olives for the tapenade, and so on.

The sun was seeping through the plane trees which line the market’s boundaries, helping keep things cool. Here inside the market, we were surrounded by colors yellow golden prunes, yellow and red tomatoes, green mint  . . . and the smells were glorious.

After making our way through the mounds of garlic, pyramids of fruit, and past the cheese, we emerged into the flea market section whether clothes, trinkets and cloth was for sale. I took the opportunity to purchase some Provincial print which I plan to use for aprons one for each of us taking the class.

Our group then moved on to enjoy a picnic near Tarascon sur la Rhone/Beaucaire. There wasn’t much of a sandy beach, but medium sized rocks, so we couldn’t walk barefooted. The water was pretty cold, but with the sun shining down pretty intensely, making it very nice to dip our feet in and get cooled.

By the time we set up the food for the picnic, we were famished. (Odd, because I don’t think one of us had been hungry during the trip yet.) We enjoyed cheese, bread, sausage and wine. Erick had made a delicious smoked duck, but boy did it have a lot of grease on it. As we ate, we watched the local boys jumping from the rocks towering over us. Some were quite daring, while others were only up there for the view.

It was a relaxing morning and early afternoon, but we were in the south of France for a reason, and were all happy to finally make our way back to the home for cooking class!

Fish soup was on our menu tonight, so I wasn’t too thrilled. Erick had purchased a mélange of fish at the market earlier in the day, including la cigale de mare, which is like a big shrimp, but named after the cicada which chirped all around us while in Provence.

There was also another rock fish collected from the shallow areas, catfish, red mullet as well as all those placed in a crawfish dish with oil and onions.

My dislike for this fish-focused soup lesson intensified as we added the head, eyes, bones and innards to the pot, along with water and vinegar for simmering.

While that was dissolving, we started on Fricot des Barques, a shank cut meat dish. It is a dish the mariners ate while sailing up the Rhone. According to Erick,” the dishes the mariners made started in the morning, and simmer all day. It is, one of the rare dishes that smells before you cook it.”

*****

It is safe to say that I have not made the fish soup since. And, I haven’t skinned a rabbit either. But, that doesn’t mean the skills, or knowledge of these foods I cooked there, hasn’t been helpful.

Erick taught us some tricks of the trade  – many of which I still use today.

* One of the first concoctions he taught us to make was a mixture of anchovies, capers and parsley packed in coarse salt and left for 6 months for the anchovies to create their own juice. An old cookbook, he said, instructed readers to ‘put them in the sunshine for a month.” Then, when you use them, they literally melt in the oil.

* Tian de legumes is a Provincial vegetable layered dish with eggplant, peppers, zucchini and tomatoes all sort of layered together and sprinkled with Fleur de Sel Guerande.

* To whet our whistle, Madeleine offered a white wine which had slices of ginger in it. Another Erick concoction – the ginger was used to cut, or rather, smooth the taste of a cheaper wine.

* To accompany the fish soup was a rouille made with raw garlic puree, Dijon mustard (an essential), olive oil and egg yolk. For a bit of coloring, paprika, salt and ground cayenne. To properly eat the soup, rub a bit of garlic on the crusty bread, put the roulle on it, top with cheese and place in the bottom of the soup bowl. This rouille is enjoyable to spread on toasted baguette, baked fish, and so much more!

* Grate a clove of garlic over the tines of a fork, into lemon juice to cut down on the pungency of the garlic.

* And, when making an olive tapenade, always use fresh olives that are rinsed to take away the salty taste.

Aside from techniques used in the kitchen, my time at cooking school in Provence taught me about the appreciation of using local ingredients, and how they shape the food and cultural traditions of a region. This was something I learned long before it became a ‘buzzword’ of the foodie world, and something I have enjoyed incorporating in my daily life.

You don’t have to go to Provence to fall in love with food. Take the time to learn a few tricks of the trade, which you can use every day. Learn to make sauces, get out of the doldrums and learn 10 new chicken recipes, better your knife skills, bake bread, or skin a rabbit.

Food is nourishment for the body and for the soul. Nearly twenty years after my experience at cooking school in Arles, my soul is still filled. But, I do have to admit that I’m hungry for more!

For your enjoyment, here is Chef Erick Vedel’s recipe for Fricot des Barques

Fricot des barques

Serves: 4

2.2 lbs. (1 kg) beef rear shank cut (you can also use beef ribs, if you wish)

6 salted anchovy fillets, bones removed

3 garlic cloves

3 onions

3 Tbsp capers

6 bay leaves, crumbled

1 bunch of parsley

3 Tbsp olive oil

freshly ground black pepper

Slice the beef in thin slices.  Chop all the rest of the ingredients finely and mix them together.

In a heavy bottomed casserole dish, cover the bottom with olive oil.  Place one layer of the meat slices on the bottom, then cover with the chopped mixture. Alternate layers of meat and chopped mixture, ending with the chopped mixture on top.  Cover and cook for 3 hours over a low flame or in a medium hot oven.  If steam escapes, then add a bit of water from time to time.

Delicious served over a bed of rice, pasta, or any other grain.

Save

Save

Save

The post Cooking School Adventures appeared first on Family Eats.

Last weekend we attended our neighborhood Oktoberfest celebration. It was a great evening filled with friends, German beer, some bratwurst, and a toe-tapping German band.

While enjoying the beer and sausage, I reminisced about my time spent in Germany for business, noting the beauty of the country, the friendly people, the great food, beer, and the wine. Yes, the wine.

It was during a 1998 trip to Germany when I became acquainted with German wine, specifically the Rieslings of the Rheingau wine region. The Rheingau is one of the smaller wine growing regions in German, and more than 80% of the area is planted with Riesling.

My one-day wine tour took me from Hochheim and Weingut Franz Kunstler, to Worms where I visited P.J. Valckenburg. I was then off to Weingut Robert Weil in Kiedrich and a visit to Kloster Eberbach, finally down to Rudesheim, where I enjoyed a 5-course dinner with wines from 5 more German estates.

The Rheingau Rieslings

Here in the Rheingau, the river reflects the sun onto the vineyards above, helping moderate temperatures. The result is an aromatic grape that produces a dry, semi-sweet wine that is high in acidity and fruit flavors.

It is a versatile wine that pairs well with food due to its wonderful balance of both sugar and acidity. Go ahead and pair it with pork or a white fish, but it is also tasty when paired with stronger flavors of Asian foods. Riesling offers a good balance to foods which have a high salt content.

Riesling grapes have a long history in the region, which boasts 2,000 years of wine growing. One of my most memorable excursions from that day was in Worms on the north side of the Rhine river. I was standing next to Liebfrauenkirche Worms, a church that is surrounded by the vineyards which originated the Liebfraumilch style of wine.

In my youth, I had often seen the Liebfraumilch wines at various family functions (mostly Blue Nun) but until this trip, I never understood the connection – and the allure.

In the Middle Ages, the city of Worms was an important trade route as well as a layover for pilgrims traveling from the northeast down to Santiago, Spain. The church served as a stopover for the pilgrims, who would stop to pray before the Madonna statue. The travelers would then refresh themselves in the monastery and imbibe in the monks wine, which was produced from the Liebfrauen vineyard. They often referred to the wine “as good as milk from our mothers,” or, ‘beloved lady’s milk” (referring to the Virgin Mary). This is the vineyard that produces the Madonna Liebfraumilch.

Next to the church is P.J. Valckenberg, who was the first to market Liebframilch, making Madonna the oldest brand name. Founded in 1786, Weingut P.J. Valckenberg has more than two centuries of experience in bottling and exporting fine German wines.

By the end of the day, I was ready for some beer, which we enjoyed along with some music at St. Georgen Bräu in Buttenheim.

But, despite my desire for some beer at the end of the day, my time spent in the Rheingau was an eye-opening experience  that gave me a new appreciation for a  wine variety I didn’t know much about.

I’ve often say that in order to truly enjoy a food (or beverage, in this case), sometimes you have to understand the history of that product a bit more. Of course, a visit to where it is produced is a great help, too!

This trip was one of those such times. As I began that day in 1998, I was not a big fan of Riesling wine. But I entered into the excursion with an adventurous mind. In the process, I soaked in the information, learning the history, its flavor profiles and understanding the place from where it comes. In the end I had a greater appreciation for the wine variety, and a sense of place for the Liebfraumilch.

Thanks to the neighborhood Oktoberfest, I unearthed my German beer steins, and in the process, I was reminded of how delicious German Riesling wines can actually be.

Next time I prepare Thai food, I’ll be reaching for a bottle of Riesling.

Save

The post Celebrating German Wine appeared first on Family Eats.

Recently, I reached into the linen closet for a tablecloth. When not choosing for a specific holiday, I make my choice based on my mood. On that day, I felt in a picnic mood, which is why I chose a bright blue cloth, decorated with sunflowers and olives.

It is a tablecloth I picked up in Provence in 1999, a trip spent with business friends traveling from Paris down to Arles, where we enjoyed a few days at a cooking school. Along the way we stopped in Saint-Quentin to tour the Le Creuset factory, followed by Marcigny at the Emile Henry factory, and then to Lyon where the journal entry I share below picks up.

We arrived in Lyon on July 3, and spent the day strolling along the Rhône and Saône Rivers popping into shops, eating, and playing tourist.

The entire trip was magical, filled with lots of laughter, great food, great friends and memories that continue to bring a smile to my face. This tablecloth, purchased in the Lyon market, brought back memories of the trip, which was the year I celebrated the Fourth of July in France.

July 4, 1999

A few of us rose early to stroll through Lyon. We took a 2 hour walk, across the rivers, over the bridges, just observing the sites of the town. We walked along the river peering into the barges anchored there and gazed up to the hills at the church we had visited yesterday. Renee, Gayle and Laurine weren’t with us for the morning walk, so by 9 a.m., we returned to the hotel to meet up with them. Our game plan for the morning was to shop the market for picnic goodies. We had a car ride ahead of us, with our eventual destination for dinner and hotel was in Saint-Bonnet-le-Froid.

At the market we split into teams. I was paired with Jan, and we were the cheese team. There was also a vegetable team, meat and wine, and bread and fruits. We were instructed to purchase only within our designated category (John received a mild scolding for purchasing some frisee when he wasn’t on the vegetable team). Our cheese shopping was exciting because Jan knows a lot about cheese. In her ‘past life’ she owned a cheese shop called The Wedge. So this morning, she was educational, explaining the cheeses to me as we gathered a mélange of hard, soft, cow and sheep milk cheeses. We certainly had a lot in our bag by the time we were finished at the market. (We would be eating it for the rest of the week).

Once each group was finished at the market, we headed out on the road closer to our destination which would be near the Revol pottery factory. The directions supplied to us were not the best, but we eventually found ourselves near the factory, only to realize that this locale was not where our hotel was located. Jan and Jeff hopped out of the car to ask directions at a restaurant, which coincidentally would be the place we would have lunch the following day. Finally, with directions in hand, we set out towards the hotel and to find a place to eat.

The route was winding, and I started to feel a bit lightheaded. I wasn’t sure if I was getting car sick from the winding road, or if it was my hunger. I had had a light breakfast, and it was already after 1. I wanted to eat. In an attempt to get my mind off the hunger, we began to sing Beatles songs with lyrics changed to represent our trip thus far  . . Lavender Fields Forever . . . . But, our efforts soon turned back to things food related as we sang, “We all live in a foie gras terrine.” It gave us a good laugh, but made us realize how hungry we really were!

 Finally, Jeff turned off a narrow dirt road and followed it up along a ridge. This is where we found a spot with a great view in the hills near Lalouvesc. We set up a picnic with tons of food – from several different types of bread, to sausages coated in herbs, to foie gras, and of course, our cheese. The wine was just the thing to hit the spot. We gorged ourselves and still had a ton of food left over. It was a sort of Fourth of July celebration – without the fireworks.

Eventually we found our way to the hotel in Saint Bonnet, Auberge et Clos des Climes where our adventure continues . . .

****

Back in Mill Valley . . . That evening, when we ate our American fare, the French tablecloth continued to elicit memories. My kids know the story, so they now are the ones telling the tale of my Fourth of July picnic in the hills of southern France.

“When can we go?” they ask.

“Soon,” I say. “And until then, let’s create our own memories with this tablecloth.”

Save

Save

Save

Save

Save

The post Tablecloth Tales: Fourth of July in France appeared first on Family Eats.

It’s hot in Cuba, and we found lots of drinks to quench our thirst along the way. Below we’ve shared our favorites, from coffee and jugos naturales to daiquiris and mojitos. Cuba refreshed our days and rejuvenated our bodies after miles of walking and investigating all that the island has to offer.

Coco Frio – You can’t get more natural than this – just drill a hole, add a straw and drink up the natural goodness of coconut water.

Jugos Naturales – fruit, water and sweetener – honey or sugar – put it in a blender and you’ve a deliciously refreshing juice for breakfast, or whenever you need a lift. We started our days in Cuba with watermelon.

Coffee – Coffee has been grown in Cuba for more than two centuries, but it is more than the coffee that is grown, it is the culture that helps define Cuban coffee. I first encountered this culture while living on the edge of Little Havana neighborhood in Miami, but now, I can say that enjoyed a cafecito (an espresso shot sweetened with demerara sugar during the brewing process) first hand in Cuba.

Rum – lots of sugar cane results in rum. And that is what is at the heart of so many of our favorite Cuban drinks. When enjoying it straight up, my choice is Havana Club, Anejo 7.

A visit to Pinar del Rio unearthed another drink for me – Guayabita del Pinar – made only in this region, using the guayabita – smaller than the guava. Considered Pinar del Rio’s ‘tequila,’ the person who gets the last drink of the bottle gets the guayabita, and a bit of luck (which is much more palatable to me than a worm).

The mojito – We have been drinking mojitos for years (and served them at our Miami wedding), but this was our first Cuban-made mojito. Each bar we visited claimed that had the best in town.

Then there was the drink we had at the organic farm in Vinales. They called it ‘typical,’ with no specific name, but we did learn that it is made of pineapple juice and five medicinal herbs – anise, mint, yerba Buena, basil and cinnamon – along with milk and honey. It can be consumed as is, but we agreed to have a bit of ‘vitamin’ added (i.e. rum).

Cuba Bella – Lemon juice, grenadine, mint, and 7-year-old rum. Served at a restaurant in Plaza Vieja, which seemed to cater to the tourists. We endured the music (think Beatles with a Cuban rhythm), as we were soon heading to an evening filled with traditional Cuban rhythms.

Fresh-pressed sugar cane juice and rum – a simple drink served at Las Cuevas del Indio in Vinales.

A local wine from Soroa – a perfect complement to a homemade dinner in our homestay.

Cuba Libre – Cuban rum, lime, and local ‘Coke’ served over ice — simple and delicious.

The Daiquiri – enjoyed at La Floridita in Habana Vieja, just where Hemingway enjoyed drinking them.

Bucanero – along with Cristal, are the two cerveza nacional that we enjoyed time and again to cool us off.

The post Cuban Drinks appeared first on Family Eats.

The bees were buzzing, the birds chirping, and the blur of the yellow and orange butterflies swooping to the flowers surrounded us as we made our way up the dirt path that inched closer to the steep-sided limestone mogotes that towered over us. We were in Valle de Viñales in the Piñar del Rio province of Cuba. For our latest adventure, we took a short hike from from the quaint bustle of town where tourists awaited bus rides to local attractions. Here on the path that made its way past thatched roof homes and barns, past horses and oxen-drawn carts, past turkeys and pigs, we had the opportunity to better understand the life of a Cuban farmer.

I have read that during the Special Period in Time of Peace – the economic crisis beginning in 1989 – there were severe shortages of essentials, such as fuel. This economic depression was so severe that even if they had money, there was nothing to purchase. It was a time that they turned to sustainable farming, simply because there was no money to buy the essentials. The practice of sustainable, organic farming is still prevalent across the country, and here in Viñales, it was quite evident.

It is land tilled mainly for tobacco, as evidenced by the pitched roof thatched barns used for drying tobacco. But, you can also find yucca, malanga, corn, and other staples of this region, all grown by traditional methods. Just a mile from downtown Viñales, where tourist picked up buses to visit the local caves, or go on hikes and other eco-adventures, we found ourselves transfixed by the beauty of this farmland and those who lived there.

We were surrounded by the abundant fields, teeming with insects, wildlife and food, but also the realization that these poor farmers lived a hard life, working the land, living in modest homes. We caught a glimpse of the way these farmer’s lived – simply, but seemingly happy, in a way that was in communion with the land. During our walk we were lucky to find Elena in her home, a small, dirt-floor building next to a barn filled with pigs and turkeys. She welcomed us in, and offered us a quick lesson on how to roll a cigar.

Our morning hike, coupled with the heat, left us tired, but filled with gratitude and humility for the experience we had just had. But that was just the beginning. Later that evening, we soaked in more of the abundance that Valle de Viñales had to offer – dinner at an organic farm.

El Paraiso is located just outside the center of Viñales. The finca is situated on a hill overlooking the Valle de Viñales in a family home that had been turned into a restaurant. It was a Monday in early August, not the typical tourist season, yet it was filled to the brim with tourists.

We settled in to a table near the pig that was being served up for dinner, and anxiously awaited our feeding frenzy to begin.

To start off, we enjoyed a typical drink made of pineapple juice and five medicinal herbs, blended together. We were offered to drink it as is, or with extra vitamin (i.e. rum) added to it.

Fresh, delicious and flavorful – my heart was happy as we were served plate after plate of pork, lamb, fried malanga, plantains filled with beef, salad, crab, squash, boiled potatoes, a kale salad, carrots, tomatoes, cucumbers, huge pickles, vegetable soup, green beans, pasta salad and fish. Yes, all that for just three of us (our friend and guide, Osvaldo, was with us). Of course, there was dessert – flan and some coffee.

Throughout the meal, I watched, Rachel, the owner, and her family move in and out of the kitchen, making sure everyone was served – always with a huge smile on her face, and occasionally stopping to chat. According to Rachel, this is the first organic farm in the area, having operated for the past 6 years. Ten percent of the food grown there was donated to the local kindergarten, homes for the elderly, and hostels. The rest of the county looks to this farm as an example.

Lazily eating dinner, we listened to the band, socialized, and soaked in all the love that emanated from this experience We left with our bellies stuffed and our hearts filled with happiness and hope – hope that this farm would truly be an example for others in the country.

Two days earlier, during our ride from Havana to Piñar del Rio, we passed mile after mile of farmland – much of it unused. Our cynical American minds could only think about how much of the landscape would be lost to development once trade was fully open with the U.S., or at least transformed to high-output farming, poultry feed lots, and the like.

What we experienced at that farm – and in the past few days in Viñales and Soroa – was an opportunity. The land was lush with plantation – trees, fruits, veggies and other farmland – our hope is that they could seize the opportunity to build upon their country’s natural resources and learn from the mistakes that have been made elsewhere when it comes to development (strip malls, fast food and growing food using pesticides, etc.)

In some aspects they may be far ahead of the US – they haven’t ruined all their land to development, buildings, commercialism, and soy. By default, and because of need, they chose organic agriculture, a sustainable way of living off the land. It appears as if from troubled times, some good has come of it.

Our hope is that the country, as trade relations open with the U.S., can hold off from the temptation of it all — the homogenization of culture — and hold fast to the things that truly make Cuba unique. By doing so, in my opinion, Cuba will shine in the eyes of the world.

The post Our Cuban Food and Farm Adventure appeared first on Family Eats.

Located on the slopes of the Poas Volcano in Costa Rica, the Las Lajas farm produces a collection special coffees that thrives in the rich soil of the nearby volcano, including our Coffee of the Week, Perla Negra.

The Las Lajas farm is run by the truly innovative and forward-thinking Chacon family. Their passion is clearly evident in their harvesting and processing, and it is their commitment to ideals that has made them pioneers in organic cultivation as well as the honey process. Las Lajas and the Chacon family have been recognized for their efforts, as well as the quality of coffees they produce — and Perla Negra is no exception. Perla Negra is unique. It has a strong fruit aroma, black currant flavor, buttery texture with a dried fruit finish; A perfect coffee for all day enjoyment.

This coffee is a result of the perfect combination of soil, altitude, microclimate, and plant variety. It is specially harvested, milled, and dried to preserve its special qualities and unique distinctiveness. Then, Perla Negra is individually roasting in small batches to highlight the outstanding flavors.

Producer/Farm: Chacon Family, Las Lajas Farm

Region: Sabanilla de Alajuela, Central Valley, Costa Rica

Processing: Natural

Elevation: 3,500 feet

Cultivar: Caturra and Typica variety

Roast Level: Medium Light Roast

Cup Characteristics: intense fruit character, berry and grape flavors, heavy body and strong finish

The post Perla Negra – Naturally Delicious Coffee from Costa Rica appeared first on Family Eats.