Hooray for Ziplocks. We waited and waited for tomatoes all summer long and then, wow, overnight, we’re up to our necks in tomatoes! Even though I feel like I have done my best, physically eating as many tomatoes as a girl can, with our first chilly, rainy day this weekend I am now in a panic. Soon, we will again, sadly be without fresh tomatoes. Summer on a plate…gone, just like that. No more tomatoes with homemade tarragon mayonnaise or garlicky, fresh tomato pasta. No more of my favorite chopped tomato bruschetta. Sniff, sniff, boo hoo. This is typically the time when I begin to feel really lame that I am not in the kitchen morning, noon and night toiling over a huge, steaming pot of boiling water, canning every last tomato I can get my hands on, readying myself for the long, tomato-less months to come. But, not this year! In his just-released book, Heart of the Artichoke, Chez Panisse chef David Tanis reveals his genius tomato saving technique: simply preserving them in Ziplock bags in the freezer. Start with only the tastiest tomatoes. Place them whole, skin and all, into a Ziplock freezer bag. Then, gently squash the tomatoes in the bag a bit, release the air and make it flat. When you thaw your tomatoes, the skin will slip off easily and you’ll have peeled tomatoes all year long! A freezer full of summer sunshine! Tanis’ newest book is full of clever kitchen tricks, marvelous recipes and stunning pictures. A perfect gift for the holidays! Shameless plug: find a copy at my Plaza shop, Junipero & Co.
This girl & a fig. There is simply nothing more heavenly than being lost in the branches of a hundred year old fig tree…the scent is indescribable, almost magical. Many a chilly morning while figs are at their peak – like right now! – I bundle up and venture out to my handful of fig picking spots to glean a basketful of those enchanting little green or black beauties. Although entirely delicious eaten unadorned while still standing under the tree, there is no more decadent preparation for the fresh fig than stuffed with salty blue cheese, wrapped in prosciutto, roasted in the oven and finished with a generous drizzling of honey and scattering of thyme. A sublime combination of salty, sweet and cheesy. Really any ham, bacon or prosciutto will do, but whenever possible I choose La Quercia (La Kwair-cha) artisan produced, organic prosciutto from Iowa. Yes, Iowa and it’s as good, if not better, than many imported Italian brands, I promise. Pioneering producers, Herb and Kathy Eckhouse, seek out the very best lovingly raised pork from neighboring Iowa farms. The result is a rich, meaty tasting ham with a delicately salty crystal crunch on the finish. A very exciting visit to Sonoma Market’s deli confirmed the fact that you can now, thankfully, purchase it here!
Down on the farm. There is no more beautiful time than the fall to visit Oak Hill Farm’s Red Barn Store. Like a movie set, the old barn stands amongst an orchard and sunflower fields, perfect heirloom pumpkins and gourds on display. Inside, it’s like stepping back in time to a farm stand of yesteryear. The beautiful, artistic, handmade wreaths and swags hang on the aged timber walls – made from wheat, chili peppers, dried sunflower heads and other autumnal items foraged from their amazing property. Corn stalks are shaped into the most interesting arrangements, small ones for the tabletop and large ones that would be stunning on a front porch. Quince, apples and pears are abundant and are surely delicious, but also look amazing piled in an old wooden bowl on your coffee table. In lieu of decorating for the holidays with plastic tchotchkes made in China, take the whole family to the Red Barn Store where you will find these beautiful, natural alternatives. The Red Barn Store is open Wednesday through Sunday from 10 a.m. until 6 p.m. until Christmas. 15101 Sonoma Highway, across from B.R. Cohn Winery, 996.6643.
On the Menu: There are just too many fabulous food-filled events this Saturday, October 23! On the top of my list is the Fremont Diner’s first Pig Pickin’ & Farm Dinner, which begins at 6 p.m. and will surely be an evening of festivity, delicious food and plenty of porky goodness. To make your reservations, call 938.7370. • Also on Saturday, beginning at noon, is the always delightful Robledo Family Winery’s 6th Annual Harvest Festival. Enjoy live Mariachi music, a grape stomp, food, wine and more! Tickets are $55 for club members and $65 for non-club members. Reservations are necessary and can be made by calling 939.6903. • Also on Saturday, venture to Napa for a rare opportunity to mingle and munch with the fabulous and super talented Albert Katz during his Napa River Kitchen Open House. From 2 until 5 p.m. enjoy pasture-raised Rock Hill Ranch Berkshire pork, tastes of Katz organic olive oils and vinegars. Call 800.676.7176 for more information. $20 per person, RSVP required by emailing hilary@katzandco.com. • Shiso Sushi has gone high tech. Text the word “shisosushi” to 55411 and you will automatically receive updates on where to find Ed’s always roving, always yummy live sushi bar. This and next Sunday, you’ll find him at Buena Vista Winery from noon to 4 p.m. For those of us who are not so technically inclined, see his website at winecountrysushi.com. • It’s that time of year again for the KSRO 24th Annual Good Food Hour Recipe Contest. This year’s recipe contest is coined, “Not Another Potato Salad” Potato Recipe Contest. Entries will be judged by a panel of celebrity judges, including John Ash and will be awarded gift certificates, cookbooks, wine and cooking classes! The deadline is November 3. Mail, fax or email your ORIGINAL recipe entries to: KSRO Recipe Contest, P.O. Box 2158, Santa Rosa, CA 95405, fax 571.1097, email steve@ksro.com.
Figs To-Die-For
Recipe by Stephen Viguerie
Serves 6 as an hors d’oeuvres
12 fresh figs, stems removed
6 ounces good quality blue cheese, crumbled
6 thin slices La Quercia prosciutto, cut in half lengthwise
2 T. olive oil
1 T. fresh thyme, picked from their stems
4 T. best quality honey
2 tsp. fresh ground pepper
12 toothpicks
Preheat oven to 425 degrees. Slice an X in the figs through the center vertically without cutting all the way through. Carefully open each fig and stuff a generous amount of cheese inside each. Gently squeeze figs to enclose the cheese. Wrap figs horizontally with a strip of prosciutto, using a toothpick to secure and set aside. In a high-sided saute or cast iron pan, heat the olive oil and half of the honey over medium heat until warm and the honey has melted. Place figs in pan, sprinkle with half of the fresh thyme and the pepper and roast in the oven for approximately 8-10 minutes. Finish by drizzling the remaining honey and thyme. Serve warm.
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