Cru is a great new Redwood City, California wine bar, retail merchant and café created by Donato Scotti, the chef/owner of Donato Enoteca (Redwood City) and Desco (Oakland). For this new venture, Scotti has teamed up with Certified Sommelier and partner Eric Lecours and General Manager Jesus Ernesto Mendoza who previously worked with Charlie Trotter in Las Vegas and Los Angeles.
Artisan wines are available by the glass, bottle, case and for shipment is offered along with a European style café menu that includes Roman style pizza by the slice, croissants, snacks and specialty coffee from Gianni Frasi of Giamaica Caffè in Verona specifically imported for Cru. Check out the daily Aperitivi & Happy Hour from 3:00 to 6 p.m. The 50-seat dining room has a comfortable "rustic and modern" décor, a custom built metal structure over the bar reminiscent of train tracks; reclaimed redwood table tops, and wine display cabinets, and a 1961 Faema espresso machine.
Gratitude Gourmet visited Cru this week for dinner and enjoyed all the following selections. Pictures are Below.
. Duval-Leroy Brut Reserve
. Boquerones . Spanish White Anchovies
Pizza Al Taglio:
. Romana tomato anchovies pantelleria
. Verdure roasted vegetables basil and ricotta
. 2013 Turley California Zinfandel Old Vines
. 2013 Melville Sta Rita Hills Pinot Noir Estate
. 2014 Hourglass Napa Valley Red HG III . Cabernet Merlot Petit Syrah California
. 2014 Feraud Brunel Rasteau grenache France
Cheese Plate included assorted cheeses including:
. Parmigiano Reggiano 36 months
. Manchego 12 months
. Bread Pudding Marsala and creme anglaise - so DELICIOUS!!!
It’s a cookbook unlike any other -- part memoir, part recipe book, LEO TOLSTOY: A VEGETARIAN’S TALE. Exploring the mid-life conversion to vegetarianism of one of the world’s most famous authors invites readers to step back in time and dine on the family recipes of Tolstoy, the author of War and Peace and Anna Karenina as well as one of the world’s most preeminent vegetarians, is now available in e-book and in print, just in time for holiday gift-giving.
More than 100 years after his death, Leo Tolstoy’s novels continue to captivate readers with their fresh and modern attitude towards personal and national morals and ethics. Tolstoy’s personal life was a constant pursuit of respect and kindness towards both humans and animals. To that end, he eventually adopted a vegetarian lifestyle, feeling that it was wrong to ask animals to sacrifice their lives for the sake of his dinner. However, he still insisted that his household find ways to prepare delicious and satisfying meals without using meat.
Tolstoy’s wife Sophia Andreevna collaborated with her kitchen staff to create recipes that would satisfy Tolstoy and their family and friends. Eventually, Stepan Andreevich Bers, Sophia’s brother, collected and published her recipes in a private “Cookery Book” as a gift to her. LEO TOLSTOY: A VEGETARIAN’S TALE features Sophia’s original recipes updated for modern cooks as well as personal anecdotes and delightful illustrations of Tolstoy’s life.
Those who purchase the E-Book version will find it equipped with hyperlinks, which will take readers to passages in Tolstoy’s books where those dishes are referenced.
This is a book that will appeal to fans of Tolstoy and Russian literature as well as those who follow or wish to explore a vegetarian lifestyle.
Looking for some new holiday treats?
Savannah Bee has combined crystallized Wildflower honey and organic Peruvian cocoa powder to make a unique holiday treat – Whipped Chocolate Honey! When combined, these two ingredients provide a sweet, silky spread that’s great for holiday cookies, warm biscuits, or a topping for waffles or cakes.
Stoneridge Orchards offers an array of all-natural Montmorency Cherries, Blueberries and Strawberries, dipped in delicious chocolate for a sweet, fruity treat. Each can be served on its own, or incorporated into an easy dessert platter when entertaining. Check out the Chocolate Cherry Decandence Recipe here. Enjoy!
You must check out the Organic Spices from Just Spices. You have lots of spice blends to choose from including crushed Tellicherry Pepper and Guacamole Seasoning! Enjoy!
The Perfect Diabetes Comfort Food Collection (American DiabetesAssociation/October 2016) by Robyn Webb includes some great vegetarian Lasagna Recipes including a No Noodle Zucchini Lasagna. Recipe is below and of course you can customize to make it vegan-friendly! Enjoy!
NO NOODLE ZUCCHINI LASAGNA
Serves: 18 | Serving size: 2 × 3-inch square
Prep time: 45 minutes | Cook time: 1 hour 25 minutes
Zucchini lasagna was the very first lasagna I ever made. Originally, I prepared it with noodles, but now I realize that long strips of zucchini stand in for the noodles beautifully.
2 tablespoons olive oil
5 garlic cloves, minced
1 (28-ounce) can good-quality canned tomatoes, preferably packed in its own juice, drained, liquid reserved
5 fresh basil leaves with stems, sliced or whole
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground red chili flakes (optional)
3 large zucchini
16 ounces firm lite tofu
1/2 cup minced parsley
Juice of 1/2 lemon
2 teaspoons lemon zest
1 garlic clove, minced
1 cup low-fat ricotta cheese
1 cup shredded part-skim mozzarella cheese
1 egg, beaten
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup grated fresh Parmesano Reggiano or Pecorino Romano cheese
1. Line two baking sheets with parchment paper and set aside.
2. Heat the olive oil and garlic in a large skillet with a lid over low heat (do not use a deep pot, as you want the water to quickly evaporate and the sauce to become thick). Cook the garlic for about 6–7 minutes, stirring occasionally.
3. Meanwhile, add the drained tomatoes to a deep bowl. Crush the tomatoes with your hands, until coarse. Add the tomatoes and basil to the skillet and simmer, uncovered, for 20–25 minutes until thick. Add some of the reserved liquid from the can of tomatoes if the sauce is too thick.
4. Preheat the oven to 400°F. As the sauce simmers, slice the zucchini lengthwise into 1/8-inch thick slices with a knife or mandolin. Arrange the zucchini on the prepared baking sheet. Sprinkle the zucchini lightly with salt. Bake the zucchini for about 10–12 minutes until lightly browned. Remove the zucchini from the oven. Gently roll up the zucchini slices in a towel to get rid of the excess moisture, or just use paper toweling and blot very well. Be careful to keep the slices intact. Add in the salt, pepper, and crushed red pepper (if using) to the tomato sauce.
5. In a food processor or blender, process the tofu, parsley, lemon juice, lemon zest, and garlic until smooth. Add to a large bowl and mix in the ricotta cheese, mozzarella cheese, egg, salt, and pepper.
6. Pour about 1/3 cup of the marinara sauce over the bottom of a 9 × 12 baking pan. Add a layer of zucchini slices, overlapping them slightly. Add 1/3 of the filling mixture over the zucchini, spreading evenly with a spatula. Add about 1/3 of the remaining marinara sauce over the tofu cheese filling. Repeat the layering process until all ingredients are used up, finishing with marinara sauce. Sprinkle the top of the lasagna with the Parmesan or Romano cheese.
7. Cover loosely with foil and bake for 35 minutes. Remove the cover and bake for 15 minutes more. Remove the lasagna from the oven, let stand at room temperature for 10–15 minutes so lasagna can settle and it will be easier to cut. Cut into squares.
CALORIES FROM FAT 35
TOTAL FAT 4.0 g
SATURATED FAT 1.6 g
TRANS FAT 0.0 g
CHOLESTEROL 20 mg
SODIUM 240 mg
POTASSIUM 260 mg
TOTAL CARBOHYDRATE 5 g
DIETARY FIBER 1 g
SUGARS 3 g
PROTEIN 6 g
PHOSPHORUS 115 mg
1 Nonstarchy Vegetable; 1 Protein, medium fat
Serves: 1 | Serving size: 1/3 cup
1/3 cup of blueberries
1. Serve blueberries alongside lasagna and protein.
EXCHANGES / CHOICES
Calories 25; Calories from Fat 0; Total Fat 0.0 g; Saturated Fat 0.0 g; Trans Fat 0.0 g; Cholesterol
0 mg; Sodium 0 mg; Potassium 35 mg; Total Carbohydrate 7 g; Dietary Fiber 1 g; Sugars 5 g;
Protein 0 g; Phosphorus 5 mg
©2016 by Robyn Webb. Reprinted with permission from The American Diabetes Association. Photography: Renée Comet. The Perfect Diabetes Comfort Food Collection is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733.
Per Adweek: "A slew of brands—including Kellogg's, Allstate and Warby Parker—have pulled their Brietbart ad buys because of hate speech concerns in the past week. Last week, ad-tech company AppNexus also shut down Breitbart's access to its advertising marketplace after an audit revealed that "there were enough articles and headlines that cross the line, either coded or overt language."
Here's a Target Cartwheel Kelloggs Cereal Coupon for 30% off.
Buy lots of cereal and Donate to a Food Bank.
Hungry? Hope Foods hummus features Organic, non-GMO, gluten free, dairy free, and vegan approved unique flavors such as Spicy Avocado, Chocolate, Thai Coconut Curry and more that makes a terrific snack with pita chips and vegetables.
Organic, gluten free, dairy free, and vegan approved, this creamy hummus dip uses a state of the art High Pressure Processing (HPP) technique. Instead of using heat pasteurization, which can fill hummus with tons of unwanted preservatives, Hope Foods ensures the best quality hummus by using cold pressure technology. Learn more about the process here. Enjoy!
I was in Dubai UAE for a business trip and wanted to share these pictures of some delicious foods from Crowne Plaza Dubai. :) Dessert First!
Gratitude Gourmet had the great opportunity to have dinner at Chambers in San Francisco. The retro comfortable environment included records from Phil Collins and music from Pet Shop Boys. Check out the Be Amazing sign in the back.
We started out with exquisite Cocktails:
Loving Cup (Green tea infused vodka, elder flower liqueur, fresh lemon juice, served up) and Midnight Rambler (Kentucky rye whisky, lagavulin scotch essence, fresh grapefruit juice, poured over ice)
Brussel Sprout Salad (Herbed goat cheese, walnut, Asian pear, arugula, pear vinaigrette)
Farro (Almond, friseesdad, Vadouvan French spiced delicate squash, Romanesco, Brocolli spignarillo, Red currants)
paired with sauvignon blanc Napa Valley 2014 and Acote pilot noir.
Dessert included an Apple Tart (Roasted apple, creme fraiche ice cream, creme anglaise)
paired with Anaba late harvest viogner Sonoma 2011.
French Press Coffee was perfect for the drive home.
Every item was flavorful and exquisitely prepared. Check out Chambers ... and 'BE AMAZING'!! :)
Check out this great new book SymmetryBreakfast: 100 Recipes for the Loving Cook by Michael Zee.
Pumpkin Aromatique Beer Float
2 ice cream scoops Vanilla Bean ice cream
1 ice cream scoop pure pumpkin purée
Mix and re-freeze
(you can also use pre-made pumpkin ice cream if you prefer)
Scoop ice cream into a tall glass
Add 1oz Aromatique
Top with Mother Earth Cali Creamin Vanilla Ale and ENJOY!
Mahatma®Rice recently introduced two new organic versions of their Whole Grain Brown Rice and Extra Long Grain White Rice varieties and its Non-GMO Project Verified and is available for purchase in grocery stores nationwide. The Non-GMO Project is the only entity in North America that offers third-party verification for products made according to best practices for GMO avoidance.
WHOLE COOKING AND NUTRITION An Everyday Superfoods Approach to Planning, Cooking, and Eating with Diabetes by Katie Cavuto
Nutritionist and wellness expert Katie Cavuto, MS, RD, has made it her life’s mission to use her distinctive background as a chef and integrative dietitian to teach others how easy and rewarding it can be to live a healthy lifestyle. She aims to inspire people to live well through messages of self-love, food enjoyment, mindfulness, and gratitude.
Some of the simple yet innovative recipes include:
Are you a fan of Milkshakes? Then checkout this new book Decadent Shakes - Milkshakes with more. Authors and Siblings Matthew, Sarah and Brendan Aouad are founders of The Vogue Café in Sydney. This family run business has made the world a happier place one decadent shake at a time. With experience from every facet of a business, each sibling brings an innovative flair to their shop and it was their dream to bring these treats to the people of the world.
From the infamous Nutella milkshake, to the awe-inspring Double Decker (toffee and vanilla ice cream with waffle cone bits and nuts), to Billy Bonka (Oreo cookies, Snickers bars, peanut butter, waffles, pretzels), there is something for everyone to enjoy and indulge. Of course you can use your favorite plant based ice cream ;) Enjoy!
In just mere hours, with Grace Parisi's straightforward and inventive recipes found in this gorgeous hardcover, Quick Pickle Cookbook, you can create delicious brines to transform fruits and vegetables into tasty quick pickles. She also includes ideas for using those pickles and brines in everything from drinks to desserts!
It was great to be back to District in San Francisco to try out its latest menu and cocktails for Happy Hour!
District’s décor still remains a great place for conversation with lounge and table seating within brick and timber architecture highlighted by the trademark center horseshoe bar made from reclaimed South American Peroba Rosa and its wine and whiskey tower.
District has announced the debut of full bar service with a focus on whiskey to marry with its wine program. District Wine & Spirits Director Caterina Mirabelli says "There is a natural marriage with wine and whiskey. They both change with age and have very complex flavor profiles. Ultimately they are both best enjoyed when sipped." She adds, "And like wine, whiskey makes interesting tasting flights and pairs well with food.".
Executive Chef Bob Cina's small plates menu is great.
Here is what Gratitude Gourmet enjoyed at District along with photos below. We hope you get the chance to try out the latest menu and spirits!!
. Arrangement - Four Roses Bourbon , Red Wine, Lemon Juice, Lavender Water and Simple Syrup
. District Buck - Four Roses Bourbon, Fernet Branca, Lemon Juice, Simple Syrup & Ginger Beer
. Tempura Avocado - jalapeno lime, aoli, sweet n spicy sea salt
. Mushroom Pizza - roasted garlic and kale, fontina and parmesan cheese
. Artisan Cheese Plate - I selected these three:
1-Brillat-Savarin - cow's milk, triple creme - Normandy France
2-Vacherouse d Argental - cow's milk soft Lyon, France
3-Ossau-Iraty (raw) - ewe's milk, firm aged - Northern Basque, France
. Seasonal fruit crisp with vanilla ice cream
Gaea's Creamy Pumpkin Soup
· 4 cups pumpkin, peeled, seeded, and chopped
· 1 cup red pepper, seeded and chopped
· 1 cup zucchini, chopped
· 1 cup yellow onions, chopped
· 1⁄2 cup celery with stem, chopped
· 6 to 7 tablespoons Gaea Sitia extra-virgin olive oil
· 1⁄2 cup toasted pumpkin seeds
· 1 cup crumbled goat cheese (or hard cheese)
· 2 teaspoons fresh grated ginger
Place the chopped pumpkin, zucchini, onions and celery in a large soup pot and add the vegetable stock until at least half the vegetables are covered. Bring the broth to a boil then let simmer over low heat for 30 minutes. Turn off the heat and let the soup cool to room temperature before pureeing vegetable and broth in a blender. Add 2 to 3 tablespoons of olive oil to the pureed mixture and return the soup to the pot and let simmer for 15 minutes before serving in individual soup bowls. Top each serving with 1 tablespoon of olive oil and the pumpkin seeds, crumbled cheese, and ginger.
These easy, foolproof desserts in Dump Cakes From Scratch by Jennifer Lee can be made in minutes and are ideal for people who love the taste of homemade, but don't want to spend hours in the kitchen. You simply "dump" in the ingredients, spread in the pan, and bake!
Unfortunately, most dump cake recipes use packaged cake mix and canned fruit instead of clean, fresh ingredients. That is...until now.
In Dump Cakes from Scratch, Jennifer Lee, author of the bestselling 5-Minute Mug Cakes, takes the speed and ease of dump cakes and shows you how to make them fresher and delicious. You'll find gluten-free cakes, single-portion cakes, low calorie cakes, and savory cakes. The best part? You use very few tools so clean up is super easy!
Check out this Recipe from th Book: Autumn Apple Crisp Recipe using the Spice Cake Mix formula.
Spice Cake Mix
2 cups (250 g) all-purpose flour
1 tablespoon (15 ml) baking powder
1½ cups (300 g) granulated white sugar
½ cup (60 g) nonfat dry milk powder
¼ cup (32 g) cornstarch
4 teaspoons (20 ml) cinnamon
Yields approximately 4 cups (640 g) of cake mix
Combine all ingredients in a large mixing bowl. Stir with a whisk until well mixed (about 20–30 strokes), making sure to occasionally lift and run the whisk along the sides of the bowl so that all ingredients are fully incorporated. Store in an airtight container in your pantry (or other cool, dark space) for up to three months, assuming all of the individual ingredients used have a shelf life longer than three months. If anything has a shorter shelf life, use your mix by the shortest shelf-life date.
Autumn Apple Crisp
Prep time: 15–20 minutes Cook time: 30–35 minutes Serves 12–15
Stanford: Deepwater Horizon oil spill impacted bluefin tuna spawning habitat in Gulf of Mexico, Stanford and NOAA researchers find
Check out this new Stanford Study - "Deepwater Horizon oil spill impacted bluefin tuna spawning habitat in Gulf of Mexico, Stanford and NOAA researchers find"
Garlicky Black Bean Spaghetti Spoons