Now that Fall is here and the weather is cooling down let's start using the best of what this season has to offer. To keep you warm, use your Le Creuset Dutch Oven to make your favorite soup or stew. In this month's newsletter, Phillis Carey has provided a tasty recipe to become your new favorite.  

CHICKEN PESTO TORTELLINI SOUP Serves 4 to 6

By: Phillis Carey, Cookbook Author

Pesto:

1/2 cup fresh basil leaves

1/2 cup fresh Italian parsley leaves

1/4 cup freshly grated Parmesan

1/4 cup extra-virgin olive oil

2 T. pine nuts

1 clove garlic, peeled

1 tsp. salt

1 tsp. grated lemon zest

1/4 tsp. red pepper flakes

Soup:

2 T. olive oil

2 cups diced onions

2 cups diced celery

1 cup sliced carrots

1 T. minced garlic

2 tsp. dried Italian seasoning

1 tsp. sugar

1 tsp. salt

2 T. dry sherry

6 cups chicken broth

2 cups cheese-filled tortellini

2 cups cooked chicken, chopped

1/2 cup freshly grated Parmesan

 

 

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Le Creuset Dutch Oven

Le Creuset is a timeless cookware line that has been featured in kitchens around the world and can be passed down from generation to generation. Each piece of Le Creuset is hand crafted one at a time to ensure you get the best product. These Dutch Ovens are perfect for your tailgating parties, keeping the food warm for hours. The base, side walls and lids all have the same quality and thickness keeping the heat at an even temperature; great for soups, stews and all of your slow cooking meals. Le Creuset Dutch Ovens can be used on all cooking surfaces: gas, electric, glass halogen and induction. Come in today to buy your Le Creuset!     

The Great News! Goes Out article will feature Erika (General Manager), Kristin (Cooking School Director), and Kelsey (Cooking School Assistant Manager) as we sample various dishes around San Diego. Please feel free to recommend any restaurants you would like to see featured. 

Located in the heart of Ocean Beach, BO-Beau is a sophisticated yet approachable restaurant inspired by French farmhouse cuisine. We were looking forward to BO-Beau because it is a part of the COHN Restaurant Group and... they have definitely done it again! BO-Beau does not take reservations but they do offer a call ahead waitlist, which worked out great. They offer both indoor and outdoor seating and we were seated on the patio near the beautiful woodstove oven. The atmosphere was rustic and cozy which made you feel like you were in a French cottage. BO-Beau offers a Date Night Special, that night the special was a seafood platter for two, (oysters, seared scallops, mussels and ahi poke) accompanied with a mixed green salad and paired with a Santi Pinot Grigio all for $39! Needless to say this is the perfect place for an inexpensive date night.  

We had heard about the Crispy Brussels Sprouts as one of their most popular appetizers which has put them on the map. The Crispy Brussels Sprouts were mixed with pancetta, parmesan and balsamic;served in a small glass jar filled with the greens flowing down onto a wooden cutting board. The brussels sprouts were pan-fried until crispy; the balsamic gave the dish a hint of fruity flavor but did not over power the main ingredient. We could go back just to have this dish again! This appetizer takes brussels sprouts to a whole new level and even if you don't like this vegetable we recommend that you at least try BO-Beau's.      

The Croque Madame Tartine consisted of a perfectly toasted brioche, sliced pork belly, gruyère, fried egg and parmesan reduction. The egg was cooked impeccably; the three of us split the dish and we each got the right amount of yolk. The Croque Madame Tartine was served with a side of Dijon Mustard (which was great for our non-mustard eater).    

Next we shared the Roasted Beet & Goat Cheese Woodstove Oven Flat Bread and since we were sitting outside we were able to see it cooking in the outdoor oven. The flat bread also had  curry onion jam, crushed red peppers and jalapeños. The beets added a sweet flavor as the crushed red peppers and jalapeños added some spice; the curry onion jam was a subtle surprise. The colors were vibrant and the beets looked like pepperoni.  

The waiter recommended the Moules Au Curry Rouge (Mussels in a red curry broth with scallions). This was my (Kelsey) first experience having mussels. Erika and Kristin taught me how they eat mussels by separating the shells in half, detaching the mussel, and scooping the curry broth for the complete experience. The unique curry sauce and mussels were a perfect match. The dish was served with bread that came in a brown bag and it is exactly what we needed to soak up the curry sauce with.  

Wusthof Knife Sharpening Event! (FREE)  

October 22, 11-1PM

Wusthof Knife Maintenance & Seminar ($20)

October 22, 2-4PM

San Diego's Top Brewers Book Launch 

November 4, 6:30pm- 10:30pm  

San Diego Beer Week 

November 4-13