Doing Ski Week Right
 Finally, after so much waiting, ski conditions are fantastic!To celebrate all of this glorious mountain snow, we are planning some great eats. So, even if you can't get up to the Sierra's this weekend, you can recreate the ski resort feel with these yummy staff picks. And if you are skiing, this guide will help you recreate that European chalet experience. We have to start with the cheeses!
Ski Queen Gjetost Cheese is a A Norwegian goat cheese. Robust, with a silky texture that is great on crusty breads or hearty crackers. It has a delicious, slightly sweet taste. We also recommend Finlandia Lacy Swiss (a full-flavored Swiss Cheese) , Emmi Swiss Gruyere (this versatile cheese is sweet, nutty and pungent), and also the classic, Emmenthaler (a savory, but mild Swiss). Then we need something to put them on...Leksands Knackerbrod is a tender and delicious crisp bread baked under the old family recipe for wholegrain, fresh spring water, yeast and a pinch of salt. Rubschlager Cocktail Rye and Pumpernickle are those wonderful loaves of miniature bread slices. And Pogen Wholegrain Krisprolls are satisfyingly crunchy Swedish toasts.  And for meats we recommend three by Saag: their Bockwurst, German Bologna or Landjaeger Swiss Jerkey. We also love the Kielbasa from Niman Ranch.
On the side you need some Sonoma Brinery Sauerkraut, and you have a traditional evening repast.  Other menu options include Riesa Spaetzle, a soft egg noodle that you boil, then fry in butter. They are great with grated Emmenthaler cheese. Also the Swiss Knight Ready-Made Fondue is a cinch to prepare. For a little sweetness, we love Choco Leibnitz Keks by Bahlsen. And you definitely need some Radeberger Pilsner from Germany to complete the experience! 
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Just in this week...Macarons are both a French classic, and a current trend: two delicately-light, almond meringue cookies sandwich a most, chewy, and flavorful filling. Right now we carry their Raspberry+Vanilla and Chocolate+Vanilla. (Each 6-pack comes with two flavors.)
We first tasted these at the Fancy Food show last month, and are excited to share them with you. They are baked by a French Chef right here in Pacifica.
LOOKA Patisserie was created so we all can enjoy white tablecloth desserts at home.
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Cherry Time!
Some of us are old enough to remember, in days l-o-n-g ago, before President's Day was declared, Washington's Birthday was a bank holiday.
If there is a culinary root to a day on the calendar, our staff is going to find it. Today is the day for eating cherries. Yes the story of chopping down the cherry tree is just a story, yes they are out of season...but this does not stop us from a delicious experience.
We have two brilliant suggestions. Bake this exceptionally easy Cherry Pie after work, or pick up a jar of these beauties... Fabbri Amarena Cherries in Syrup are to die for. Luscious and intensely-flavored, they taste of luxury. These deep-red, wild, Italian cherries have a naturally sour flavor, and are preserved in a syrup made of their own juices. Use them in place of ordinary candied cherries as well as toppings, over pancakes, ice cream, dessert, champagne and even a glass of seltzer. They are amazing.
Read more...
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Chocolate as it should be.
TCHO is a craft chocolatier obsessed with creating amazing chocolate...and making a better world.
TCHO does not include, additives. Rather, the differences in flavor come from the variety of beans and the way they are processed. TCHO talks about flavor notes rather than origins, which is a great way to get people tasting, and appreciating, the natural flavors in chocolate.
Read more...
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In honor of the rains-and fresh snow in the Sierra's-here a recipe inspired by the Austrian-inspired Trapp Family Lodge in Stowe Vermont. It's a tasty spin on a White Russian.
The Snowball
Serves 1
Get the recipe...
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Celebrate the 75th anniversary of this iconic film.
Presented by Fathom Events at your local movie theater.
Wednesday, February 24.
High-living lowlifes will stop at nothing to get their sweaty hands on a jewel-encrusted falcon. Detective Sam Spade (Humphrey Bogart) wants to find out why-and who'll take the fall for his partner's murder. An all-star cast including Sydney Greenstreet, Mary Astor, Peter Lorre and Elisha Cook Jr. joins Bogart in this crackling mystery masterwork, written for the screen from Dashiell Hammett's novel and directed by John Huston.
Nominated for three Academy Awards® including Best Picture, Best Supporting Actor (Greenstreet) and Best Screenplay (Huston), this classic film catapulted Bogart to stardom and launched Huston's directorial career, with a bang!
Get the link for tickets and theater locations...
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Not Your Mother's Fondue
by Hallie Harron
A Whole New Spin on Fondue
This is a great, creative fondue book that will inspire you to dust off your fondu pot, and keep in in circulation. Including 125 recipes for savory and sweet fondue, and a good primer on techniques. Her recipes range from the classics to global selections (Chermoula, a Moroccan marinade; Kathmandu street fondue; Thai tom yum chicken fondue; and Parisian summer cucumber fromage blanc fondue). She even includes a playful Minnesota corn dogs on a stick Fondue and po' boy fondue.
The recipes are arranged into saucy fondue, broth-based fondue, and bourguignon-style fondue. Of course, cheese and chocolate fondues are included in all their glory.
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From Amy and our "What's For Dinner Wednesday" recipe blog
Downhill Racer
When I was in grade school, we always got a week off in February. The school called it Presidents Week but we called it what it really was, Ski Week.
The concept of Ski Week brings to mind a lovely European scene complete with tall snow covered mountains, quaint Alpine lodge, mulled wine, schnitzel, cheese fondue and the always faithful St. Bernard. Reality is quite different.
I had the opportunity to ski a lot as a kid, and I have no idea how my mother did it. It's one thing if you are an adult who presumably can manage to haul your gear and get yourself on the mountain. It is a very different (read: painful) thing entirely when you are dragging your children up the mountain, But Mom did it, often, and it was awesome.
I have been semi-successful at getting my kids to ski. The biggest obstacle, of course, has been the lack of snow. This year was better, but our one outing was not that enjoyable do to blizzard-like conditions. Who knows when we'll go back...
The best I can do is recreate that blissful scene from the Alps. As hard as it is to get in the mood with this unseasonably warm weather, it's harder to pass up the opportunity for melted cheese.
Classic Cheese Fondue
Fondue possibilities are endless, and you can get pretty creative, so mix your cheeses and dippers. Try a gorgonzola fondue with cut up pears-the bomb!
Although it is great to have a traditional fondue pot, don't let that stop you! What you need is a pot with a source of heat underneath so the fondue stays melted. You can even use a cast iron pot with sterno or a tea light underneath.
Get the recipe... |
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