I go through phases of craving certain foods, getting on a kick of preparing or dining out on a certain thing every day for days on end before I am tired of it, finally moving on to the next thing. Doesn’t everyone do this? Oh please tell me you do! There have been endless mornings of sautéed kale and poached eggs, a week’s worth of open-faced cream cheese and cucumber sandwiches, and the infamous month of brown rice, peas and soy sauce. Last summer, I may have survived for days on nothing more than California rolls and a somewhat questionable amount of Mt. Tam cheese from Cowgirl Creamery. The most embarrassing example may have been the obscene amount of days where breakfast, lunch and dinner was nothing more than Della Fattoria bread slathered with fresh ricotta and the most beautiful tomatoes from the Patch. This month, I have used up every last bit of my willpower resisting the urge to slurp down a bowlful of comforting, ragù-drenched pasta on a nightly basis. The result? I’m left defenseless against these delicious things:
You might not think of the fabulous little Mexican eatery in the Springs, El Molino Central, when you’re craving something sweet, but oh how you should. Sitting innocently on a pretty ceramic pedestal by the cash register, naughtily tempting us unsuspecting diners, are the most amazing little apple fritters you’ll ever have the good fortune to eat. The apple-filled, golden puffs of happiness are delightfully yeasty and not too sweet. They’re homemade each morning by the sweet, smiling ladies in the kitchen here and only cost one single dollar. Did you hear me? One dollar! I arrive here most mornings under the innocent guise of grabbing one of their flawless Blue Bottle lattes and simply cannot stop myself from plucking one of those divine doughnuts from their stand. El Molino Central opens at 7 a.m. daily and is located at 11 Central Avenue, Boyes Hot Springs.
This is the time of year I find myself craving soup and, unlike some more organized people with homemade versions stacked in their freezers, I never seem to have the foresight to have it on-hand for when I want it. I have struggled endlessly over the years searching for alternative, delicious options to homemade, but nothing I have ever tasted comes close. Certainly not those canned versions! That is why, during a recent morning breakfasting at the Community Café, I was super excited to see a lovely selection of the restaurant’s scrumptious homemade soups…all packed up and ready to take home. Quart containers in favorite flavors such as broccoli cheddar and hearty chowders are all lined up happily in a cooler case near the front. Swing by the Café anytime and grab a quart to take with you for lunch, for tonight’s dinner, or to appear organized and stock your freezer!
Are you like me and obsessed with the perfect roast chicken? Lately, I can’t seem to get enough roasted “Mary’s Chicken” air chilled chicken. This chicken is chicken intensified. Chicken-y chicken. Chicken probably the way it tasted in the good old days before factory farming and bird flu. I am obsessed with roasting a whole bird. I sometimes eat a piece or two of it for dinner, but more frequently I toss it in the fridge where I am able to munch on it all weeklong. From creamy chicken salad sandwiches on soft Pullman bread, to oversized bowls of Paul’s Produce greens tossed with shredded chicken and blue cheese, or a heaping mess of Asian noodles topped with chicken and a gingery broth, there is nothing more uncomplicated and more tasty. Ask for Mary’s Chicken locally at Sonoma Market and Whole Foods, finally ending your lifelong quest for that perfect roast chicken. Just a warning: you will never be able to eat that other chicken again.
On The Menu
Be sure not to miss out next year or get your tickets soon for the grand finale of the Olive Season, the “Seventh Annual VinOlivo Grand Tasting” held at the Lodge at Sonoma on February 17, from 7 to 10 p.m. This rollicking evening is overflowing with local wines and creative bites from more than twenty-five area restaurants, caterers and artisans. Get to know the personalities behind many favorite Valley wineries while sipping, mingling and listening – possibly dancing! – to the sounds of one of the hottest DJs around. Visit the Bureau’s website for details and a complete listing of the remaining Olive Season events at sonomavalley.com/olivefestival.com.
• Visit the Big 3 Diner, where every Monday evening during the months of February and March, 10 percent of diners’ total bill will be donated to the Sonoma Valley High School’s Agriculture Department. What a wonderful way to enjoy some delicious food while supporting an extremely worthy local cause! Simply mention the SVHS Ag Department to your server when dining. For more information, call 938.9000 or visit fairmont.com/sonoma.
• McEvoy Ranch, the spectacular olive farm outside of Petaluma, is offering two olive related workshops presented by Samantha Dorsey, McEvoy’s Nursery and Vineyard Manager. On Saturday, February 25, from 9 a.m. until noon, is an “Olive Orchard Pruning Workshop.” This indoor lecture covers a variety of pruning topics, followed by an outdoor, hands-on pruning demonstration. On Saturday, March 17, from 9 a.m. until noon, is an “Olive Orchard Management Workshop.” This indoor lecture is most applicable to growers who do so for olive oil production. More details and information for registration can be found at mcevoyranch.com or by calling 769.4138. Pre-registration is required.
• Join Annie Simmons and Ramekins for a demonstration cooking class entitled “A Fun and Festive Oscar Party.” Students will learn to prepare a glamorous menu of dishes perfect for hosting an amazing Oscar party, from a special cocktail, to fancy finger foods, and even something sweet. The class is from 11 a.m. to 2 p.m. on Sunday, February 26, and costs $90. Call Ramekins to reserve your spot at 933.0450.
Broccoli Cheddar Soup
Serves 6
6 tablespoons (3/4 stick) butter, room temperature
2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
6 1/2 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
3 tablespoons all purpose flour
2 cups (packed) grated extra-sharp cheddar cheese (about 8 ounces)
Melt 3 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Stir in cream. Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.) Preheat broiler. Place 6 ovenproof soup bowls on baking sheet. Divide soup among bowls. Sprinkle 1/3 cup cheese over each. Broil until cheese melts and bubbles around edges, about 4 minutes.
Kristin Jorgensen is one of Sonoma’s most passionate, food obsessed residents. In this weekly column, she covers all the delicious happenings, foodie events and restaurants in Sonoma, the rest of Wine Country and beyond. Find her blogging daily as the Cook (thecardiganandcook.com) or via email at foodandwine@sonomasun.com.
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