The two weeks prior to Christmas are always a blur of extra work, wrapping, cooking, and too many Christmas cookies! This year, the kids made tamales for Christmass and I made this colorful salad of kale and pomegranates.
The two of us are on our annual post-Christmas trip to N. Cal wine country. We've been staying at the historic Honor Mansion in Healdsburg. Built in 1883, the main mansion has tall ceilings and beautiful furnishings. We've enjoyed our gourmet breakfasts in this sunny window seat that we decided is "ours" for the duration of our stay. This morning, tender fresh berry scones with a lemon-y icing awaited us, along with a spinach egg bake and fresh pineapple.
We've had one day of glorious sunshine between soaking rains and spent it at the Healdsburg Golf Club at Tayman Park, up to our ankles in mud due to the 6" of rain that fell last week, but enjoying the views and hilly terrain of the 9 hole course.
We've eaten at our favorite Bistro Ralph on the main square, which always satisfies with tasty food and excellent wines by the glass, downing wild mushroom soup, butterleaf/mustard salad and short rib ravioli.
We loved lunch at Willi's Seafood and Raw Bar so much we went back for dinner! It's a stylish tapas-style restaurant with delicious food--like succulent lobster spiced with remoulade sauce and wrapped in a soft roll, fresh oysters on the half shell, fish tacos in handmade tortillas, and clam and garlic flatbread. Their by-the-glass wine list is superb and we tried the Dominio de Tahrsys Cava, Rochioli Russian River Valley Sauvignon Blanc, Oakwild Ranch "Old Vine" Russian River Valley Chardonnay, M. Chapoutier "Belleruche" Côtes du Rhône Rose, all great pairing with seafood.
I try to avoid eating dessert, but crème brûlée is my weakness. I used to be teased that I should have a blog just for it, but someone has beat me to it: www.cremebrulog.com
Willi's Seafood crème brûlée is one of the best I've had--with warm raspberries and a thin caramelized sugar crust. MMMmmmm...
Tama's Roasted Carrot, Kale and Pomegranate Salad
Ingredients:
4 large carrots, cut into 1/2" chunks
spray olive oil
1/2 pomegranate
1 bunch kale
1/4 - 1/2 lemon, juiced
salt
freshly ground pepper
1/4 cup extra virgin olive oil
Directions:
Turn the oven to 350 degrees. Line a baking sheet with parchment paper, add the carrots and spray them on all sides with olive oil. Bake for around 1 hour, until soft but not mushy, with browning around the edges. Remove and let cool.
Remove the thick part of the kale stems, then slice the leaves thinly. Put into a non-reactive glass, ceramic or stainless steel bowl. Squeeze 1/4 of the lemon over the kale, sprinkle liberally with salt, a few turns of pepper, then drizzle with olive oil. Using your hands, work the dressing into the kale so it is coated completely with dressing. Adjust seasonings, adding more lemon to your taste. The dressing should be bright and acidic.
Mix the roasted carrots and kale in a colorful serving bowl, top with pomegranate seeds.
Cooking Tip:
To remove the pomegranate seeds without a mess--and having clean hands at the end--use this technique I learned from Chef Michele Molony.
Fill a large bowl with water and place the pomegranate half inside. Push on the round "back" of the pomegranate to open it, then brush the seeds out--all underwater. The seeds will sink to the bottom, the skin and membranes will float, and your hands will be clean.
4 large carrots, cut into 1/2" chunks
spray olive oil
1/2 pomegranate
1 bunch kale
1/4 - 1/2 lemon, juiced
salt
freshly ground pepper
1/4 cup extra virgin olive oil
Directions:
Turn the oven to 350 degrees. Line a baking sheet with parchment paper, add the carrots and spray them on all sides with olive oil. Bake for around 1 hour, until soft but not mushy, with browning around the edges. Remove and let cool.
Remove the thick part of the kale stems, then slice the leaves thinly. Put into a non-reactive glass, ceramic or stainless steel bowl. Squeeze 1/4 of the lemon over the kale, sprinkle liberally with salt, a few turns of pepper, then drizzle with olive oil. Using your hands, work the dressing into the kale so it is coated completely with dressing. Adjust seasonings, adding more lemon to your taste. The dressing should be bright and acidic.
Mix the roasted carrots and kale in a colorful serving bowl, top with pomegranate seeds.
Cooking Tip:
To remove the pomegranate seeds without a mess--and having clean hands at the end--use this technique I learned from Chef Michele Molony.
Fill a large bowl with water and place the pomegranate half inside. Push on the round "back" of the pomegranate to open it, then brush the seeds out--all underwater. The seeds will sink to the bottom, the skin and membranes will float, and your hands will be clean.
The two of us are on our annual post-Christmas trip to N. Cal wine country. We've been staying at the historic Honor Mansion in Healdsburg. Built in 1883, the main mansion has tall ceilings and beautiful furnishings. We've enjoyed our gourmet breakfasts in this sunny window seat that we decided is "ours" for the duration of our stay. This morning, tender fresh berry scones with a lemon-y icing awaited us, along with a spinach egg bake and fresh pineapple.
We've had one day of glorious sunshine between soaking rains and spent it at the Healdsburg Golf Club at Tayman Park, up to our ankles in mud due to the 6" of rain that fell last week, but enjoying the views and hilly terrain of the 9 hole course.
We've eaten at our favorite Bistro Ralph on the main square, which always satisfies with tasty food and excellent wines by the glass, downing wild mushroom soup, butterleaf/mustard salad and short rib ravioli.
Willi's Seafood crème brûlée is one of the best I've had--with warm raspberries and a thin caramelized sugar crust. MMMmmmm...
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