Comfort Foods and Indulgences

Summer has officially arrived in Los Angeles. It’s hot. My oven hasn’t been turned on for days. Dinners are all about the BBQ, my saute pan, and lots and lot of fresh veggies and salads.

Not using my oven is a big problem for the dessert loving boys that I happen to live with. There is only so much ice cream one can make and berries dipped in homemade chocolate sauce doesn’t always satisfy the sweet tooth. The question is; what can I make for dinner, including dessert that didn’t require me turning on my oven.

I am not fond of a no bake pie. I like most desserts cooked and sometimes, the more well done the better. So, in order to beat the heat, give my family the dessert they deserve, I have whipped up a sweet treat that both young and old will devour.

Grabbing a bag of gluten free graham cracker crumbs from the freezer, and a block of Scharffen Berger chocolate, I got to work before the mid morning sun heated up my kitchen. If you want something quick, easy, using only pantry staples, this is the dessert for you.

When I think of a special, winter meal, I think of Beef Bourguignonne. Don't let the French name scare you, it's simply beef stew. It is the epitome of French comfort food and it is classically made with Pinot Noir wine. And what could be more satisfying than something steaming and rich? I have tried many versions and have come to settle on this particular recipe.

I especially like to make it the day before and let it sit over night for the flavors to meld, as well as being able to skim the fat that will accumulate on the top.  This works out perfectly for this upcoming Valentine's Day. 

My best results have come when I cut a chuck pot roast into small pieces.  Grocery store stew meat is not the same.  I also include a beef knuckle soup bone which gives an incredible smoothness to the sauce.  You are going to love this recipe!

Well folks I hate to admit it, but this is the only type of "green" shake I can get behind. And look, it's not even green, even though it sounds like it should be. 

But really, for those of you who have not experienced the rich and creamy avocado as a substitute for ice cream, it's a must. My family was clueless I had used it in their dessert. They were happily sipping away on their luxuriously thick chocolate shake when I dropped the A-bomb on them. My youngest said, "We're drinking guacamole?" Ummm....no, you're not.

This shake is almost dairy free if that is important for you, but you would have to use non-dairy chocolate chips for it to truly fit that bill. And let's not forget the health benefits of the avocado; lots of potassium, fiber, vitamins C & K, B6 and folate. One whole avocado boasts lots of heart-healthy unsaturated fat, more than a 1/3 of your daily vitamin C needs and more than half of your daily requirement of vitamin K. What more could you ask for in a chocolate shake?

I wanted to satisfy my urge for a Shamrock Shake this month so out came the mint chocolate chips. They were the perfect addition and left behind these cute green specks in the shake after blending with my trusty Blendtec blender.

I’ve got to admit it – I’m a total cheese snob. I blame my foodie parents – I got wedges of brie in my preschool lunchbox when the other kids got string cheese. My first winery job, at Vihuela in downtown Paso Robles, was fabulous because we shared a space with Vivant Fine Cheese – therefore, I lived on a strict diet of wine, cheese, and baguettes for almost a year (sorry, arteries!). I learned so much from Danika, from wine and cheese pairing to the particularities of making the perfect platter – what an education!

“More Taleggio? Do I need to stage an intervention?!”

Yes, this is what Danika said to me when I was last in her shop. My mom and I have been obsessed with Taleggio lately! We usually just eat it on slices of baguette or on Triscuits, but this weekend I decided to get creative and tried it on stuffed mushrooms. If you like earthy, you will love this combo!