California Dreaming
During the Gold Rush of the mid 1880s, California became known as a place of new beginnings, where you could be rewarded greatly for hard work and a bit of luck. Fast success in a modern world became known as the "California Dream." The phrase took flight once again when the Mamas and the Papas recorded their version of California Dreamin’, a place to be safe and warm. Now, as we stay at home, we once again dream of these new beginnings and the warmth that awaits. Let’s go to the Northern California Dreamscape.
When you’re ready to reach out, we’d love to discuss our favorite getaway spots, within driving distance or short flight.
To bring the California warmth into your very own kitchen, here are two easy-to-make recipes Thank you to the culinary team at Farmhouse Inn and Executive Chef at Auberge du Soleil.
Farmhouse’s Famous Gluten Free
Triple Chocolate Chip Cookies
Serves 12
Ingredients
1/2 LB, 5 OZ GLUTEN-FREE “CUP 4 CUP” FLOUR
2 TSP BAKING SODA
1 TSP SALT
1/2 LB BUTTER - SOFTENED
7 OZ LIGHT BROWN SUGAR
6 OZ GRANULATED SUGAR
2 LARGE EGGS
2 TSP VANILLA EXTRACT or VANILLA BEAN PASTE
2 CUPS SEMI-SWEET CHOCOLATE CHIPS
1 1/2 CUPS MILK CHOCOLATE CHIPS
1 1/2 CUPS WHITE CHOCOLATE CHIPS
Instructions
Sift dry ingredients together
Cream the butter with the sugars, then add eggs one at a time, bet in the vanilla
Slowly add the dry ingredient until smooth, on low just to incorporate
Mix in the chocolate chips and transfer to a bucket
Refrigerate overnight before baking
Bake at 300 for 9-10 minutes
“Escape from the fray for fine cooking, upscale accommodations, or both.”
From Farmhouse Inn
What happens when two fifth-generation Sonoma farmers, a Michelin-starred chef, a world-class maitre d' and a team of sommeliers conspire? Some call it magic...We call it Farmhouse Inn. Our restaurant has long been the cornerstone of our hotel. Fueled by ingredients straight from Joe and Catherine Bartolomei's ranch or discovered by the chef on his daily farm stops en route to the inn, our menus are ever-changing and rely exclusively on not only what is fresh and seasonal in Sonoma County, but on what is perfect, unexpected and delightful. Our service is friendly yet infinitely professional and sophisticated, carefully orchestrated down to the smallest detail. The wine program offers opportunities to experience not just the finest wines of the Sonoma and Napa wine country, but those most perfectly suited to complement the dining experience we strive to create.
Auberge du Soleil’s
Buratta, Asparagus, Blood Orange Salad
Serves 4
Ingredients
3 EACH BLOOD ORANGES, OR CARA CARA, OR NAVEL
12 EACH ASPARAGUS, PEELED (TOUGH ENDS COMPOSTED)
1 RECIPE LEMON DRESSING
1 EACH SHALLOT, PEELED AND MINCED
1 SPRIG TARRAGON, MINCED
2 EACH BURATTA CHEESE
4 EACH WILD MUSTARD FLOWERS, BLOSSOMS
3 HEADS ENDIVE
TO TASTE EXTRA VIRGIN OLIVE OIL
TO TASTE MALDON SALT
TO TASTE SALT
TO TASTE BLACK PEPPER, FRESHLY GROUND
Method
Peel and slice oranges.
Cut and reserve 12 leaves of endives. Ciffonade remaining endive
Blanch the asparagus in salted boiling water, shock in an ice bath and drain.
Cut asparagus tips to same size as the endive leaves.
Cut the remaining asparagus in to bias cut of 1 inch pieces.
Cut each piece of buratta into sixths
Assembly
Place three slices of orange on each of four plates.
In a bowl dress the bias cut asparagus and ciffonade endive with the some of the shallots, tarragon, dressing, salt and pepper.
Place dressed asparagus mixture on the oranges among each plate.
In the same bowl dress the asparagus tips and endive leaves with the shallots, tarragon, dressing, salt and pepper
Place the asparagus tips in the endive leaves and place three on each plate, leaning them on the previously plated garnishes.
Place a piece of buratta at the base of each endive/asparagus spear.
Lightly season the buratta with Maldon salt and drizzle with olive oil.
Garish with wild mustard blossoms.
Sauce plates with lemon vinaigrette.
Lemon Dressing
Ingredients:
2 OUNCES LEMON JUICE
1 TEASPOON DIJON MUSTARD
4 OUNCES GRAPE SEED OIL
TO TASTE SALT
Method
In a tall-sided container add the mustard and the lemon juice.
Blend with an emersion blender while slowly adding the oil to emulsify.
Season to taste with salt.
From Executive Chef, Robert Curry
I really like this salad because it is simple to prepare at home and uses fresh spring ingredients. The burrata, asparagus and citrus flavors all work well together. And the bitterness of the endive brings out the sweetness of the cheese. We like to garnish this dish with mustard blossoms as a nod to the bright yellow ground cover growing between the vines that is so prevalent in Napa Valley this time of year. This salad pairs nicely with a crisp Sauvignon Blanc.
Let’s Explore the beauty of Northern California soon!
Armchair Traveling
Books, Films and More
California Gold Rush
From BBC Radio, listen to Melvyn Bragg and his guests discuss the California Gold Rush. In 1849 the recent discovery of gold in California, led to a massive influx of prospectors seeking to make their fortunes. Within a couple of years the tiny settlement of San Francisco had become a major city, with tens of thousands of immigrants, the so-called Forty-Niners, arriving by boat and over land.
SOMM
Have you ever wanted to become a sommelier or wondered what it would take to become one? SOMM is a documentary that follows four people in their quest to become a MS, or Master Sommelier, one of the most difficult degrees to obtain in the world. Directed by Jason Wise, a sequel, SOMM: Into the Bottle, was released in 2015 and a third film, SOMM 3, came out in October 2018.
Wine For Normal People
The author, Elizabeth Schneider is best known for her relatable Wine For Normal People podcast. She takes her straightforward approach and mountains of wine knowledge and turns it into an engaging and educational book. This is one of the best wine books for someone who is new to wine and wants to quickly get up to speed. It’s an easy to understand wine book that is meant to educate, not intimidate.
California Dreaming Playlist
Please do not hesitate to continue to reach out to us as a source of information during these unprecedented and challenging times.