A rainbow of colors for our roasted vegetables
I felt like a child awaiting Christmas Eve. Why? Because of anticipation of my cooking class with Edward Espe Brown, co-founder of the famous Greens Restaurant in San Francisco, and author of The Tassajara Cookbook, The Tassajara Bread Book, and Tomato Blessings and Radish Teachings (and more).
Edward shares his viewpoint about fine foods and taking time to enjoy them with friends and family
We met at a beautiful home in Morro Bay, and 13 of us worked together in a large, sunny kitchen. Just listening to him philosophize, advise, proselytize about food, and concoct his stunning recipes was a dream come true.
Edward sprinkled our salad of dino kale with salt and "massaged" it into the chopped leaves. This process is called "hand frying," but why I do not know.
We worked together for a few hours and created a fabulous and healthy meal of roasted vegies on a beurre rose sauce, "hand fried" dino cabbage salad, and cloud-like chile relleno souffles. Good wine and conversation around a long table made for a perfect day.
Rena chops the carrots and turns and rolls them for each cut. Note the correct grasp of the Japanese knife blade, instead of holding the handle (I splurged and bought one)
Every place at the table was set with a fanned napkin and a lovely sprig of rosemary, the herb of remembrance
Saturday, February 20, was the big event at my friend Susan Branch's farmstand in Arroyo Grande, California.
Susan and I signed books for a steady stream of wonderful attendees. I saw so many people that I haven't seen since I sold Heart's Ease, and they made me feel like a princess for the day.
The day was moved from February 6th, due to rain, and we all thought that yesterday was going to be a wash out. But the rain held off, and we had a sunny, blue-sky day with about 400 eager attendees, great foods, antiques, and book signings. We had a ball.
Our friends Susie and Ellis Bassetti own Green Valley Herbs and Bassetti Vineyards. They create great wreaths, harvest olives and make Taggiasca olive oil that is to die for, and bake home made bread that goes perfectly with their divine jams, jellies, and syrups. I use their pomegranate syrup to baste my roasted chickens.
Just a look at Miss Amy O'Kane makes me smile. Can I adopt her?? and NOT just because she bakes yummy and fun cupcakes, but also because she is a very special woman.
Love to you all,