Comfort Food
We all know just what meal will make things all better when life’s got ya’ down. For some it’s the classic, bubbling macaroni and cheese, for others it might be a steaming bowl of herb-laden Vietnamese Pho. Noodles of all sorts are considered comfy and if cheese is thrown in, it’s bound to be all the more soothing. Comfort food for most folks have a lot to do with memories of childhood, that Dorito and mayonnaise sandwich perhaps, or something grandma used to make, like my own Mommo’s buttery, cast iron skillet cornbread. Food has an amazing way of sometimes just making things look a wee bit rosier. Typically comfort food conjures up images of home-cooked meals, dining in our pjs, with no make-up on, but it’s certainly possible to cozy up to a comforting meal out. An ooey-gooey pizza, mile-high lasagna from the red-checkered spot down the street or even a heaping platter of General Tso’s Chicken will usually hit the spot. Personally, for me it’s nearly impossible to feel down and not desire a huge bowl of Linguini with a homemade, olive-studded Puttanesca sauce…tons of parmesan cheese please. Check out my recipe at the end of this section and when you’re bogged down with life’s little complications, twirl up a spoonful of these noodles and consider it a garlicky, tomato-ey hug from me.
Make it Better
More on the theme of making it all better: I possess a growing list of ingredients to add to most any dish to simply make it better, quickly more delicious. From boring leftovers, a hurried breakfast or an afternoon snack, to even the most thoughtfully planned dinner, you have the power to easily drizzle, spoon or slice these everyday ingredients on your meal for instant yumminess.
1. Good olive oil. Without question, no matter the dish, 100 percent of the time, your meal will be completely more delicious after a lavish drizzle of really good, really peppery olive oil. Preferably local. Best bets for success: soups of any kind, vegetables of course, eggs and rice, grain or pasta dishes.
2. Fresh ricotta cheese. This is my current obsession; I simply cannot stop putting it on everything. Our local Bellwether Farms version in particular. A dollop of, ideally, full-fat ricotta turns a plate of ho-hum anything to a dazzling, decadent something. My recent favorite was topping two lovely soft scrambled eggs from a friend’s backyard birds.
3. Put an egg on it. Leftovers shine when chopped up, heated briefly and topped with a quick fried or poached egg. This is my go-to breakfast and I couldn’t think of anything more perfect to get me through the day. A salad? Yup, better with an egg on it. Those boring veggies? Yes sir, grated hard-boiled egg will make ‘em fun. Don’t even get me started on putting an egg on that burger!
4. Arugula. It isn’t just for salads, you know? The peppery, fresh crunch of arugula is truly one of the great food loves of my life. There is hardly a day where you won’t find a little baggie of it in my fridge for tossing into a bowl of soup, folding into a grain salad, garnishing a plate of whatever or pureeing into a heavenly condiment for spooning onto just about everything.
5. Crunchy salt. Truly good quality salt has characteristics of the sea, of minerals, of brine and varying degrees of delicate floral saltiness, not to mention an addictive crunch. These good-for-you salts come from all over the world, but can be found nowadays at most grocery stores. I carry my own with me in my purse, but more on that in a future column. Look for affordable, coarse ground grey salt or flake sea salt to sprinkle wildly on a dish right before serving it to add that nice little crunch and fresh salty brightness. Now, if you’d like to absolutely go crazy…add all five of the above and you’ve got yourself one heck of a dreamy dish.
On the Menu
This Saturday, April 30, The Sonoma Ecology Center and CittaSlow have joined forces to host “Pollinator Pals,” a plant sale and party to raise awareness for the mysterious disappearance of the bees. Look forward to a full day of bee festivities including a live observation hive, bee dancers, garden tours, snacks, the plant sale and a guest speaker: Kate Frey, acclaimed garden designer, who will talk about what plants to choose that will best provide a habitat for native and honey bees. The event will be held at the Sonoma Garden Park on Seventh Street East and begins at 9 a.m. and continues until 3 p.m.
• The Big 3 Diner is offering 50 percent on all food items on their menu to Sonoma locals between Tuesday, April 26 and Thursday, April 28. Enjoy this amazing discount at breakfast or lunch as part of their Good Neighbors appreciation program. For more information, call 939.2410. The Big 3 is located at 100 Boyes Boulevard, at the Fairmont Mission Inn and is open 7 a.m. until 9 p.m.
• The new and improved Slow Food Sonoma Valley Chapter, under the fresh leadership of Kathleen Leonard, is hosting a festive Membership Meeting and Potluck Dinner on Monday evening, May 2. Along with being introduced to the team that has volunteered to create a year filled with interesting, educational and festive events, you’ll have the opportunity to meet all the other wonderful members of our Sonoma Slow Food Community. This will also be a perfect time to possibly volunteer for a committee that will nurture your own personal Slow Food intentions. Bring a small dish to share and whatever you’d like to drink. Everything else, including fun, will be provided! If you are not yet a member of Slow Food Sonoma Valley or if your membership has lapsed, you may join right now by logging onto slowfoodusa.org and clicking on “Become a Member.” You may also join or renew at the meeting. 6 p.m. to 8 p.m. at the Sonoma Valley Inn at 550 Second Street West. If you have questions, please email leaders@slowfoodsonomavalley.com.
• On Tuesday, May 3, it’s finally Tuesday Farmer’s Market time! This year’s Market will bring new prepared food vendors, such as Cochon Volant’s delectable barbecue, Harvey’s Gourmet Mini Donuts and Shiso’s Sushi & Grill. Although yummy food options abound, don’t forget to support our local farmers by picking up some – or all! – of your family’s produce at the Tuesday Night Market. Visit their web page at vomcfm.com for a complete list of vendors or “like” their Facebook page to keep up with breaking market news.
• The Community Cafe is beginning their series of dinners to benefit local charitable causes. The first is a Cinco de Mayo dinner celebration on May 5, with proceeds benefitting Sonoma Valley Teen Services. The $35 ticket includes a bountiful, authentic Mexican meal and two glasses of Sangria. Call 938.7779 to make your reservations. The Community Cafe is located in the newly beautified Mondo space at 875 West Napa Street.
• Make your reservations soon for McClelland Dairy’s “Be a Farmer for a Day” Tour on May 14 at 1 p.m. Guests will start their afternoon with a farm tour and have the opportunity to sample their Organic Artisan Butter. Next, help bottle feed a baby calf, mix grain and feed mamma cows, make your own butter, stir the compost pile and even milk a cow by hand. When you’ve completed your farm chores, you’ll receive a gift. Bring your kids for the opportunity to share in an unforgettable experience and to learn more about where our food comes from. Visit mcclellandsdairy.com to reserve your spot.
• In more chicken news, tickets are now available for “Le Tour de Coop,” on Saturday, May 14, from 10 a.m. to 2 p.m., where a selection of local chicken owners will open up their “roosts” to visitors. This self-guided tour of coops around Sonoma is a fun event for the whole family. Enjoy refreshments at each stop and learn chicken keeping ideas along the way. Tickets are $20, which benefits the Sonoma Garden Park and can be purchased on Saturdays at the Garden Park, at the El Dorado Hotel and at Junipero & Co. at 115 East Napa Street. For more information email gen@sonomaecologycenter.org. The Le Tour de Coop is sponsored by Sonoma Homecare and the Fremont Diner.
What’s cooking Sonoma?
Nix Chix not only produces some of the tastiest eggs, but is now offering fresh chickens for eating! Believe me when I tell you that these amazing chickens are what all chickens should taste like. Chicken-ey chickens. They are the Poulet Rouge breed, raised without hormones or antibiotics. Chickens, when available, can be picked up at the Sonoma Garden Park. If you’re interested, email Nick at rupiper.nick@gmail.com to put your name on the list. For more information, visit Nick’s blog at nixchix.wordpress.com.
• Sonoma, we finally have sushi again! Shiso Sushi & Grill officially opened on Monday, serving lunch for now, Monday through Friday. After the first week or two they will begin serving dinner as well. Shiso is located in the Maxwell Village Shopping Center, near Park Point. Call for more information at 933.9331 or visit shisorestaurant.com.
• Community Supported Agriculture is a perfect way to enjoy a vast array of fresh vegetables while supporting our local small farmers. It’s simple, you sign up and pay a very low weekly fee and receive a bag of just-picked fruits, vegetables, flowers and sometimes even eggs. Two local favorites: the Sonoma Garden Park – contact rebecca.bozzelli@gmail.com – and Lunita Farms – contact lunitafarm@gmail.com.
My Pasta Puttanesca
Serves 4
I especially love this dish because it’s made from ingredients you more than likely have in your pantry already. I double this recipe so I can keep some in the freezer.
1 pound dried spaghetti or linguini
5 garlic cloves, diced finely
2 teaspoons anchovy paste
1/2 teaspoon hot red-pepper flakes (or more if you like it spicier)
1/3 cup extra-virgin olive oil
2 (28-ounce) cans whole tomatoes in juice (preferably Italian)
2 cups pitted Kalamata olives, roughly chopped
4 tablespoons drained capers
Good quality salt and fresh ground pepper to taste
Plenty of grated parmesan for serving
Saute garlic, anchovy paste, red-pepper flakes, 1 tsp salt, and 1/2 tsp pepper in oil in a heavy bottomed pot over medium-low heat, stirring occasionally, until fragrant and pale golden, about 5 minutes. Do not allow garlic to brown. Roughly crush tomatoes with your hands and add to garlic oil. Cook, covered, over medium heat until tomatoes have broken down, stirring occasionally, for approximately 30 minutes. Add the olives and capers and simmer, stirring occasionally, until pasta is ready. Taste sauce for seasoning and add salt, if necessary. Cook pasta until just al dente in a large pot of heavily salted water. Drain pasta and add to sauce. Simmer, turning pasta with tongs, until pasta is coated with sauce, about 2 minutes. Serve immediately with plenty of parmesan.
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