A Tasting at Il Fornaio, Santa Monica

We had planned to spend New Year's Eve with friends and family but the flu and changes in schedules left us on our own. The New Year deserves to be celebrated, so we organized a dinner the first week of January at Il Fornaio (1551 Ocean Avenue, Santa Monica, CA 90401
Phone: 310.451.7800) in Santa Monica.

We enjoy coming to Il Fornaio for many reasons: their good food, affordable prices, and their Passporto program that rewards diners who come frequently during the Festa Regionale. During the first two weeks of every month, Il Fornaio presents a menu featuring the dishes and wines of a particular region in Italy. January's region is Trentino-Alto Adige, which borders Switzerland and Austria.

We met at the Santa Monica Il Fornaio, our favorite, because of the cozy setting and the friendly, attentive staff. Because the Regionale pairs food with wine, we came hungry and thirsty. Since we had a large group, we could order a good sampling of dishes.

The Potato and Leek Soup (Zuppa di Patate e Erbe di Campo) had layer upon layer of flavor. The creamy texture was complimented by the Swiss chard's edge. The soup was topped with a grilled slice of Il Fornaio's focaccia bread that slowly dissolved, adding even more flavor. The soup was paired with a Pinot Bianco Dolomiti, Alois Lageder (2007) . Light, crisp, and delicately flavored, the Pinot Bianco was an excellent way to begin the evening's tasting.

We enjoyed the focaccia so much, we ordered a plate of the Grilled Focaccia Topped with Goat Cheese and Radicchio (Crostini con Radicchio). Focaccia can come in so many ways. They are at their best when the grilled bread is complimented with contrasting textures and flavors. The Crostini had those in abundance.

Because some of our group were vegetarians, the soup served them well. For the second course, they had the Butternut Squash Gnocchi without the pancetta (Gnocchi di Zucca e Cicoria). For those of us who enjoy meat, the crispy pancetta was an added treat. The consensus at the table was that these were some of the best gnocchi we had ever eaten. Creamy and sweet. The menu paired the gnocchi with the Pinot Bianco, so we asked for more just to show that we were paying attention.

The second pasta was only for the meat eaters: Pasta with Pork Tenderloin (Rigatoni alla Castellana). The tenderloin was accented by crisp bacon and shiitake mushrooms, the pasta coated with a parmesan-fresh thyme sauce. A heavier dish required a more substantial wine, so we had the Pinot Noir, Kris (2007).

For our meat course we could choose from chicken breasts, grilled Scottish salmon and oven roasted veal. We wanted to try all three, they sounded so delicious, but we had eaten so much of the appetizers and pasta course, we chose just one, the Chicken Breast Sauteed with Speck (Medaglioni di Pollo). As befits a regional menu, the chicken illustrated the cuisine of Italy's far-northern area. Borrowing from its Austrian neighbor, the dish was served with mashed potatoes and slow-cooked, braised red cabbage. Chicken breasts require a deft hand. These were tender, moist, and flavorful, perfectly complimented by a generous helping of porcini mushrooms and Marsala sauce. The red cabbage was so delicious, we asked for more. For the paired wine, we had a Tramin Pinot Grigio (2007) another of the region's full-flavored wines.

Dessert was a Sacher Torte, again illustrating the region's proximity to Austria. One plate was enough for our group. We were too full to think about any of the other sweets on the dessert tray.

Although we missed seeing everyone on New Year's Eve, our tasting at the Santa Monica Il Fornaio more than made up for it.

For more posts about Il Fornaio's Festa Regionale check out:
Grilled Vegetable Couscous Salad
A Tasting at Il Fornaio, Santa Monica--Trentino-Alto Adige
A Trip to Italy is Just Around the Corner at Il Fornaio--Calabria
Il Fornaio Heads South to Campania for May's Regionale
Il Fornaio Heads North to Lombardia
Abruzzo at Il Fornaio, Santa Monica
Friuli-Venezia Giulia at Il Fornaio

Go Healthy Go Fit

Hey guys, just wanted to let you know that I was honored to do a guest post for Andrew at Go Healthy Go Fit. You can see the post here, but be sure to check out the rest of his site as there's lots of good stuff over there!!!


Don't forget to visit Zesty(Cooks) and enter to win the Fundamentals of Photography book! Oooh, I have a giveaway too, did you catch it?

A Dinner For 100

Before I forget, I hope you guys have realized that when I don't post recipes, it's because they aren't my own. I always link to them, but I don't know if I explicitly say that everytime-- so be sure to look for the link if you are looking for the recipe. If you try any of the recipes, please let me know how you like them, too!


I don't know if you guys noticed as I've been slowly approaching the big one-zero-zero! I can't believe it! Thank you all for reading, and taking the time to comment, I read each and every one and they definately are the bright spots in my day :) More on this in a moment, but first a fabulous dinner...



A simple salad of balsamic-dressed spinach tossed with roasted butternut squash and sliced almonds hung out humbly in the background. Leaving room for the goat cheese-stuffed pork tenderloin with a cherry-wine sauce!!

Goat Cheese-Stuffed Pork w/Cherry-Red Wine Sauce

Don't let the name deter you ;-) As soon as I saw this on Kevin's site, I knew I would be making it. This seemed like this was the perfect occasion for such an impressive dish. It actually came together a more quickly than I expected, even without the butchers twine... oops! I tried using some old scallions, but that didn't work so well so I just flew by the seat of my pants--gotta keep it interesting :) Thyme went into the filling instead of basil, as that's what I had on hand. If only I had company, this would've left quite the impression!

Chocolate Pate

A celebratory dinner wouldn't be complete without dessert, so here's the Chocolate Pate I had prepared a few days ahead of time. Holy Yum as Veggie Girl would say, this takes the "cake" :) I can't say enough good things about this, but it's rich, velvety, and even has an avocado! Ok, one more--DANGEROUS. Ricki is a genious!! The ingredients definately make a difference, and the intricate flavors of the Maya Gold chocolate bar I included really shined. I was going to save this for company, but after my first taste... decided to keep it for myself! hehe

Hodgepodge of Chocolate for the Pate

Ok ok, how to say thank you for your support?? A Giveaway!! I've got a small package of some of my favorite baking goods-- Hot Cocoa Kisses and Cinnamon Chips. Some other goodies may sneak in there too, but I'm not sure yet. All you lurkers out there, now's the time to speak up! To enter, leave a comment on this post before Monday, Jan 12, 8am EST with two things, 1. what would you like to see more of on this blog? (a discussion of ingredients, more about a tri or how i trained for my first... you name it, as long as it doesn't require me to be too web-saavy). 2. what would you do with these goodies?!?

Veggie Lovin

I forgot to tell you all that my dad loved that you all called his brownies cute :) Sorry dad! I'm sure they tasted very man-ly.

I came home tonight to the most wonderful dinner. When I was putting together this soup, I thought it would just be ok. Then it was done simmering and I had my first taste. Boy was I wrong! Wow, the flavors come together so well, it was fantastic!! I'd call it Pantry Goodness Soup, as I had everything on hand :) Ok ok, my artichoke hearts came from the freezer... but they could've come from the pantry. One last note, this makes a very large batch. I made half of the recipe, and it barely fit into my 2.75qt dutch oven. BARELY. I guess that means I "need" the larger one? haha.

On the side, a sprouted grain english muffin (both halves), with Pumpkin Hummus. I created my own version by forgetting the tahini, but this was another winner. I've tried it with veggies and pretzels as well. The bread pairing (pretzels or english muffin) just knocks it out of the park!! It'd make a great condiment for sandwiches I'm sure.

Bread, a guest, and some guac

We were running low on bread at one point when I was home, so instead of making a special trip to the store, I made this Oatmeal Sandwich Bread. We all enjoyed it, but next time I'd let the second rise go longer (true to form, it was 10 and i wanted to get to bed!). This homemade bread thing is fantastic... but dangerous :) As long as I keep it in loaf form it might be ok. Maybe I can just freeze some slices...



I also got to dog-sit for a couple of days, and I can't resist putting up a picture of Tip!!


And just because this doesn't seem like enough food, I'll share the guacamole I made to bring over to my friends while watching football this past sunday. Don't mind the tupperware container and avocado pits (i hear it prevents browning), I had a ways to walk :)


Guacamole
Recipe by Shannon



3 avocados
1 lime
1/2t kosher salt
dash cayanne
1/4-1/3c diced red pepper
1T frozen cilantro (the fresh didn't look good at the store, so i resorted to that which comes in the tube)
1 clove of garlic, pressed or finely minced
3/4 of a large jalapeno

Half and seed the avocadoes, and place the flesh in a medium bowl. Squirt the juice of the lime over the flesh. Add salt and cayenne pepper, then mash to desired consistency. Stir in the onions, cilantro, garlic and jalapeno. Mine sat for ~1hr at RT before shoveling in our mouths on blue corn tortilla chips :)

Warming your soul!

It's about that time (even if you live down south, where you *think* it's cold, hehe) for soup! Here are some of yours I enjoyed...

With two stellar ingredients, I knew Jenna's Sweet Potato & Butternut Soup was going to be a winner. I used a delicata squash, and this was delish! It definately had a little kick, but not overpowering so I enjoyed it along with some toast (oh if only i had planned ahead and had some fresh bread...)

Topped with unsweetened coconut & dukkah

And another soup, slightly adapted from this recipe at everybody likes sandwiches. I pureed a little bit with my hand blender, but wanted to keep it chunky. I had some roasted corn (ah, trader joe's!) and also threw in some crab. While it went very well together, I think it was out of laziness from having to do something else with the crab that was already open :)



I leave you with a story. I brought some peppermint Joe Joes home over Christmas, mainly because I wanted to try them. With all the goodies around, we hardly made a dent in them, but all too quickly it was time for me to leave. I sent this recipe for Peppermint Cookies 'N Cream Brownies to my Dad, who is umm... not exactly Papa Bender, kinda joking that he should try making them. As he said, "the apple falls far from this tree!" But he decided to make them one morning while mom was asleep to surprise her with his skills, but warned me he may have questions, so I told him to call as much as he needed. I got a few phone calls, concerned about correct pan size and the use of sweetened chocolate instead of unsweetened, but he made it through and excitedly called me when they were in the oven. I would've loved the look on mom's face when she woke up that morning (i think it was a little messy), I think it said what the heck are you doing?? But they turned out great, and I couldn't be more proud! hehe :) Dad's questions reminded me of when I started my forrays into the kitchen. Guess what else? He even took some photos for me to put on the blog :) So here are dad's Brownies!

POM Wonderful

There are many a videos out there on how to open up a pomegranate, many I think advocate using water to help separate things out. Tried it, don't like it. I thought it actually made things harder. And it still left a little "tail" of white stuff (apparently called albedo) that I always had to go back and pick off.

To help out those who haven't done it before, or simply share the way I go about opening it up, I tried to take some photos along the way. I've never timed how long it takes, but leaves me with more of the beautiful arils and less of the albedo attached to the arils. I tend to do such things like chopping veggies or opening a pomogranate while watching a favorite show or, if i need some inspiration, the foodnetwork. Yesterday we had the Bones marathon... So here you are, take it or leave it :)

I start by cutting off the stem end, and scoring along the "edges" of the fruit. I know they are not true edges, but it's not round, more like a polygon :) maybe 5- or 6- sided? Don't go too deep, but just enough to cut through the tough skin. If you put pressure on the knife, you'll feel it's a little tough through the skin, then it will get easier--STOP! You've reached the goodness that lies within.


Then, using the scoring, I try to pry segments apart. The first is always hardest, but work it a little bit and it'll come apart.


Then I just pop the arils out of the membranes (or catching them as they fall away), pulling out more segments from the fruit as I go along. Did I mention it's good to have a container ready?



They say to look for fruits that are heavy for their size. Vague, I know, but if you pick up two, and one feels heavier, take that one. If not, your guess is as good as mine! I don't think I've gotten any that are entirely bad, sometimes if it's sat around too long there are parts that aren't good, but those are easily avoided. I have seen stores selling arils themselves, out of their skin, if you prefer to go that route! Whatever you do, enjoy the antioxidants :)

I just love the crunchy bursts of flavor these arils provide to any dish. The contrast is especially nice when paired with a smooth ingredient like yogurt, panna cotta, mousse, or even white or dark chocolate. How about in guacamole or a salsa or two for your upcoming football parties? They can dress up a salad or side dish (acorn squash, sweet potatoes, carrots, brussels sprouts, you get the idea). Add some flair to your main dishes. Don't forget to try them in your baking! I haven't thrown them in a stew our soup, but hmm, now that's got me thinking... They also look good with melty cheese. Alright, I need to stop with the link/idea love, it's getting me hungry!!


Here's to a happy, healthy, and tasty 2009!!! Hope everyone had a save and enjoyable eve :)