7th Annual Food & Wine Festival

June 3-6, 2010  
7th Annual Food & Wine Festival

Newport Beach, California

Acclaimed Winemakers, our celebrated chefs and Master Sommeliers will serve as the guides- captivating festival goers with educational seminars and wine events with endless tasting tables.

Schedule of Events For The Weekend
Thursday, June 3rd– Friday, June 4th– Saturday, June 5th– Sunday, June 6th–	Winemaker Dinner Wines on the Bay Winemaker's Luncheon    Seminar    Seminar    Gala Evening Event "The Grand Tasting" European Breakfast Buffet    An Afternoon Farewell
Guest Room Accommodations
To make your Reservations for Festival Events, please call (949) 630-4146. To make your Reservations for Guest Rooms, please call (949) 645-5000. http://www.balboabayclub.com/local_attractions/

Julia Child's Roasted Chicken - Roast Chicken Recipe

Moroccan Fish Bastila (Pastilla)

Nude Potato Skin: Yummy!

I think many people know well about 'Potato Skin' which is usually served as an appetizer.

I would like to introduce a little bit different but more delicious food, "Nude potato skin."

Let's see how to make it! :D

▷ Ingredients

• Potatoes (medium size)
• Colby cheese
• Bacon (crunched)
• Sour cream
• Plain yogurt
• Chives or small green onion

▷Directions

1. Peel potatoes and Halve them
2. Steam potatoes
3. Scoop the inside out and Remain the margin 0.7 cm ※ Be careful not to ruin the shape
4. Fry the potatoes twice
5. Cut Colby cheese like dices
6. Put pieces of cheese with parsley scraps and crunched bacon in the potatoes
7. Cook potatoes in an oven on 180 degree heat for 15 minutes
8. Mix sour cream with plain yogurt and Put some chives or small green onion on the sauce
9. Enjoy it!!

reference: http://blog.naver.com/carmineseo?Redirect=Log&logNo=100012065691

Simple Peas and Onions Recipe

[Ingredients]

1 pound shelled peas, fresh or frozen
1/2 onion, chopped fine
3 tablespoons butter
1/2 cup chicken stock (use gluten-free stock for gluten-free version, and vegetable stock or just plain water for vegetarian version)
Black pepper
Salt
Pinch of sugar (optional)

[How to cook]

(1) Heat 2 tablespoons of butter in a sauté pan over medium-high heat. When the butter foam recedes, add the chopped onions. Sauté the onions for a few minutes until they just begin to brown.

(2) Add the peas and the chicken stock and bring to a rolling boil. Taste for salt and add if needed (you might not need to add salt if your stock is already pretty salty.) If you want, add a pinch of sugar to highlight the sweetness of the already sweet peas.

(3) Stir the peas and onions often – you want the stock to reduce by about half without overcooking the peas. When the stock has reduced, turn off the heat and add the remaining butter and some black pepper. Serve at once.

If you want, sprinkle on some sliced fresh mint.

Source: simplyrecipes.com/

Chicken Curry in a Hurry!!

Chicken Curry in a Hurry Recipe

Are you familiar with Mark Bittman? He writes "The Minimalist", a syndicated recipe column for the New York Times. He tends to strip recipes down to their essentials (hence the "Minimalist") and simplifies complicated recipes for the home cook. This chicken curry is a great example of a simple Bittman recipe - quick, tasty, filling.

INGREDIENTS

• 1 Tbsp corn, grapeseed, or olive oil
• 1 medium onion, sliced
• 1/3 cup golden raisins (optional)
• Salt and freshly ground pepper
• 1 1/2 teaspoons yellow curry powder, or to taste
• 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)*
• 1 cup sour cream
• Minced fresh cilantro or parsley for garnish

*Some chicken breasts are bigger than others. We had two huge breast halves that added up to 1 1/2 pounds. To make them more serving sized, we sliced each half in half, horizontally, to make 4 breast pieces.

METHOD

1 Put the oil in a large skillet over medium high heat. When hot, add the onions (and optional raisins), sprinkle with some salt and pepper, and cook, stirring occasionally, until translucent, about 5 minutes. Turn the heat down to medium, sprinkle with half of the curry powder, and continue to cook a minute or two.

2 Meanwhile, season the chicken with salt and pepper to taste and sprinkle it with the remaining curry powder. Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 2 minutes on each side. Transfer to a plate.

3 Add the sour cream and stir constantly over medium-low heat until the mixture is nice and thick. Return the chicken to the skillet and cook for a couple more minutes, or until cooked through, turning once.

Garnish with cilantro or parsley and serve with rice.

4.Serve and Enjoy :D

When do you cook?

Always? or on some special events?

Share your experience with everybody!

Leave your comments :))