Ingredients:

2 tbsp olive oil
1 cup chopped onions
1 cup diced carrots
2/3 cup diced celery
2 garlic cloves, pressed
1 tsp dill
2 tsp salt
1/2 tsp fennel
2 cups vegetable stock
2 cups canned chopped/peeled tomatoes
1/4 cup of wheat bulgur

I got this recipe from Copia in Napa. We attended a cooking demonstration up there over the weekend. This was a very filling meal. We served with the homemade wheat bread from the night before. I didn’t have dill so I left that out. Also, I haven’t made my own stock yet so just used vegetable bouillon. I forgot to grind the fennel but, you know what, I really liked it whole–it was like a nice licorice taste you’d get in every other bite.

4 out of4 spoons.

I got a Kitchen-Aid mixer for my birthday (fire-engine read). The first thing I made with it was whole wheat bread. While we were in Napa, we got to see a talk by Edward Espee Brown, the Buddhist monk who cooked at Tassajaro. I also picked up his “Tassajaro Bread Book” which is full of great recipes. Somehow, I don’t think Ed would approve of the mixer since, in his words, “you have to work on the bread while it works on you” but I enjoyed how quickly it kneaded the bread.

Best served right out of the oven with honey!

4 out of 4 spoons.

I discovered this recipe in Napa. Just take your basic Vanilla recipe and substitute ground cardamom for the vanilla. It is very flowery and delicious! Makes a great ice-cream for grown-ups.

4 out of 4 spoons.

The second day, we did the sample course at Ubuntu, a vegetarian restaurant in Napa. Lots of small courses featuring vegetables done up in visually interesting and (usually tasty) ways.

3 out of4 spoons.

We went to Piccolino’s Italian Café in Napa. Not an especially notable restaurant; we were walking around the downtown corridor trying to get our bearings and, it being after six, this looked like the only place open.

I had the potato Gnochi and the Chimney Rock Pinot Noir. The wine was excellent.

2 out of 4 spoons.

2 tbsp lentils, washed
4 cups vegetable bouillon
1/2 inch ginger root
2 tsp soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp dry sherry
1 1/2 cups canned corn kernels
1 egg white
1 tsp sesame oil

garnish with scallions.

Nice soup; you get these wisps of egg-white on top which look like cream. The ginger gives the soup a nice flavor. Very enjoyable!

3 out of 4 spoons.

Ingredients:

1 tbsp corn oil
1 onion, finely chopped
1 garlic clove, crushed
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lb tomatoes, skinned, chopped
3/4 cup lentils, washed
5 cups vegetable bouillon

Garnish with finely chopped cilantro

This turned out really well. I likes me some deadly nightshade, I tell ya what. Served with some fresh bread with a butter/thyme spread.

3 out of 4 spoons.

Ingredients:

3/4 cup milk
2 egg yolks
5 tbsp sugar
3/4 cup heavy cream
7 green tea bags
3 tbsps hot water

I usually take the weekends off from cooking and eat leftovers or let my girlfriend cook. However, I thought I’d try to make some delicious ice cream. This was really good. I got a candy thermometer and used that to make sure the egg yolks and milk were cooked at the right temperature. The milk has to turn into a custard. You also have to steep seven green tea bags in the milk for a half hour before cooking. Most delicious, friends!

4 out of 4 spoons.

Ingredients:

Dough:

1 tsp active dried yeast
6 tbsp lukewarm water
1/2 tsp sugar
1 tbsp olive oil
1 1/2 cups all-purpose flour
1 tsp salt

Sauce:

1 small onion, chopped
1 small red bell pepper, chopped
1 garlic clove, crushed
2 tbsp olive oil
1/2 lb tomatoes
1 tbsp tomato paste
1 tsp brown sugar
2 tsp fresh basil
1/2 tsp dried oregano
1 bay leaf

I wanted to try this again; this time, I thoroughly mixed the yeast and it actually helped the bread to rise more and it made it much less crunchy. I had some smoked mozzarella which I put on the pizza in chunks; also used spinach leaves and pine nuts. Wow, this was excellent!

4 out of 4 spoons.

Ingredients:

Pesto:

2 large garlic cloves, crushed
1/2 cup fresh basil leaves
6 tsp unsweetened yogurt
2 tbsp Parmesan cheese

This is the first time I’d made my own pesto. I added tomato halves and pine nuts to the mix. Cooked with spaghetti noodles. It was quite good!

3 out of 4 spoons.