"Seacuterie" Christmas Wreath

We had some friends over for Christmas dinner and we made this impressive appetizer that was well received. It's a seafood-based variation of a charcuterie. But because of the holidays, it's also intended to mimic a Christmas wreath. 

The recipe comes from the Cornish Sea Salt company. We were buying some Cornish salt for a close friend whose recent DNA results showed that his ancestors were Cornish. As we explored the website, we found this recipe a few months before Christmas and we decided to try it as a part of our Christmas dinner.

There is one ingredient that needs to be addressed: Caper berries. We all know capers--the small, round, brined berries used in picatta recipes and more. The capers we mostly know are the flower buds of Mediterranean caper bush. The caper berries are the fruit that grows from flower of the caper bush. Each one is about the size of an elongated olive. There are many of the same salty and briny flavors but the inside of the caper berries contains seeds and they are way larger. Eating them is a different experience. Caper berries may not be available at your local supermarket but you can find them on Amazon (and, by extension, Whole Foods).

Ingredients:

Cream Cheese Dip:

• Chives - 1/8 cup, finely chopped
• Parsley - 1/8 cup, finely chopped
• Dill - 1/8 cup, finely chopped
• Cream cheese - 6 oz., brought to room temperature
• Lemon zest - zest from 1/2 lemon
• Lemon juice - from 1 or more lemons (mostly used for flavor but also to thin the thickness of the cream cheese)
• Salt - 1/2 - 1 tsp. 

This can be made up to three days ahead of time.

Shrimp:

• Shrimp - 1/2 lb., peeled and deveined
• Olive oil - 2 tbsp.
• Lemon zest - zest from the other half of the lemon
• Salt - 1/2 - 1 tsp. 

Main Ingredients:

• Smoked salmon - 1/3 lb. 
• Radishes - 2-4, thinly sliced
• Cucumber - thinly sliced using a vegetable peeler and rolled into a spiral
• Caper Berries - 3 oz. 

Instructions:

Here are the original directions (with some of my edits):

1. Finely chop the herbs and then combine in a bowl with the cream cheese and the lemon zest of 1/2 of a lemon and the juice of 1-2 lemons. Season with salt.  (Can be made a few days ahead)
2. Heat the oil in a skillet. When hot and shimmering, add the shrimp. Cook for 3-5 minutes until pink, curled, and cooked through (Let sit for  3-5 mins. and then stir occasionally until shrimp are cooked through.) Add the lemon zest,  and lemon juice
3. To assemble the wreath get a large round 12" platter. Use the back of a teaspoon to spread some of the cream mixture around the edge of the platter. Then build a "wreath" out of the cooked prawns, smoked salmon, sliced radishes, cucumber ribbons, and caper berries.
4. Serve with optional lemon wedges, bread, or crackers (optional)

Cousin Betsy's Green Chile Breakfast Casserole

The first time I tasted this recipe, we had spent the night at a cousin's house that we were visiting. The next morning as we sipped our coffee, this pre-prepped casserole was simply put in the oven and before long we had a tasty and satisfying breakfast that filled us for our long drive home. While we enjoyed the recipe, what struck me more was the practical simplicity of her making this the day before and simply sticking it in the oven on Sunday morning as her guests were waking up and getting dressed. The work of preparing the breakfast dish was invisible to us since it was done before our arrival. 

It was the perfect reminder (as the home cook) of the beauty of having some "make ahead" simple recipes so that the cook doesn't have to stress and can interact more with the guests.

This recipe is hardly unique nor is it a creation of mine. And it doesn't have to be a "breakfast casserole." It could be served for a brunch or even a dinner or lunch. 

You can easily search the title below and find an endless number of variations. The ingredients are simple and are made up of items that can easily be found in supermarkets across the country. I followed my cousin's recipe but I also tried some of the variations out there on the Web (including the cottage cheese version!). I blended her recipe with a few others to create this version. I've made it a number of times and the results are consistent. But, this is another recipe that you can tweak to make something that's just "yours." 

Oh, and don't buy the bags of pre-shredded cheese. Buy a block and shred it yourself at home. The bags of pre-shredded cheese are treated with an additive to prevent it from clumping. This additive causes the cheese to not melt the same as cheese you shred at home. For this recipe, the melted cheese topping is essential. Plus, whole cheese is less expensive by weight. 

Green Chile Egg Breakfast Casserole

Ingredients:

• Eggs - 8
• Green chopped chiles - 7 oz., drained (or try two 4 oz. cans for a bit more spice)
• Monterey Jack cheese - 6 oz., grated
• Sharp Cheddar cheese - 8 oz., grated
• Milk - 1/2 cup
• Flour - 2 Tbsp.
• Baking soda - 1 Tbsp.
• Garlic salt - 1/2 tsp.
• Black pepper - 1/2 tsp.

Directions:

1. Preheat oven to 350 degrees.
2. Spray some non-stick oil in an 11 x 7 rectangular baking dish.
3. Sprinkle a thin layer of the cheeses on the bottom of the baking dish. Use more of the jack cheese but include some cheddar. 
4. Evenly cover the cheeses with the green chiles. 
5. 
   In a large bowl, add the flour. Using a whisk, add a tiny bit of the milk and whisk it into a paste. Slowly, add more milk and continue to whisk. The goal is break up any clumps of flour. Whisking constantly, slowly add in the rest of the milk. 
6. One at a time, break the egg into the same bowl and whisk each one to mix them up before adding the next egg. Continue until all eggs are in and mixed.
7. Add the baking soda, black pepper, and garlic salt. Whisk to combine.
8. Pour the egg mixture into the casserole covering all of the cheese and chiles.
9. 
   Sprinkle the top with the remaining cheeses (heavier on the cheddar) and bake in the middle rack for 30-35 minutes. If this is prepped the night before and kept overnight in the refrigerator, increase cooking time to 40-45 minutes. You want to look for a topping of golden cheese that is ever so slightly browned on top.
10. Remove from the oven and let sit for at least 5 minutes.  

You can serve this with salsa, sour cream, or a hot sauce like Tabasco or Crystal on the table and let each person decide what they want to add, if anything. Leftovers can be refrigerated and reheated and will last about four or five days.

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The scenario: You both come home late from work and you're both tired. Dinner needs to be on the table ASAP. What do you do?

This dinner was originally created out of a coincidence of ingredients that we just happened to have on hand in the house on just such a night. Some good friends had recently introduced us to the tasty and convenient Seeds of Change grain packets and they were sitting in the pantry. We had noticed and purchased this package of Hodo Moroccan-flavored tofu at the supermarket and it was in the fridge. We ALWAYS have a jar of Costco pesto in the fridge (plus more in the freezer). We were in the exact position described above one night so I began to assess what we had on hand that could be transformed into a dinner. Things were starting to come together. 

Some weeknight years ago, I tossed together these disparate ingredients for a quick weeknight meal. We loved it enough that it has been part of the rotation of the sometimes-needed quick, weeknight meals. Nothing glamorous here; but it's a tummy- filling, healthy, high-fiber recipe for those late weeknight meals. A meal for the two of you--not fancy dinner party fare.

The key to this meal's satisfaction is the "toothiness" of the slightly crispy grains (similar to the crispy crust on paella called socarrat). At the end, you let the mix sit unstirred in the skillet over the heat and allow the bottom to get just a bit crispy. You can let it sit longer if you want more crispiness.

There are just a few key ingredients:

Hodo Moroccan Tofu Cubes
We bought one time a year or two ago just try them out. We enjoyed them enough to get more every once in awhile. At this time, I don't see it on Amazon (though they do carry other Hodo products). We get it at our local Safeway. 

Seeds of Change Quinoa and Brown Rice mix

We bought these at the recommendation of some friends. I've purchased these at my local Costco and I've ordered them through Amazon if you want a twelve pack. Single envelopes are also available at Safeway. Look for them at your local supermarket.

Once you have those two ingredients (or maybe your own facsimile) you can keep those in the fridge and pantry. 

Crispy Moroccan Tofu with Grains and Greens

Ingredients:

• 1 package (8 oz.) Hodo Moroccan Tofu Cubes
• 1 package (8.5 oz.) Seeds of Change Quinoa and Brown Rice Mix
• 3 - 4 cups arugula (other greens could also work)
• 2 Tbsp. Basil pesto
• Olive oil
• Black pepper
• Red chili flakes (optional)

Directions:

1. Massage the unopened packages of tofu and quinoa/rice to break up the contents. 
2. Heat a 12" skillet with a good drizzle of olive oil over medium high heat.
3. Add the package of tofu breaking up the large chunks with a spatula. Stir only occasionally for about 5 minutes or until tofu gets some browning.
   
   
   
4. Add the Seeds of Change envelope and stir to mix.
   
   
   
5. Drizzle with more olive oil (about 2 Tbsp.) to moisten the grains and stir to mix.
6. Add the greens and stir until wilted.
   
   
   
7. Add the pesto, black pepper, and red pepper flakes (optional).
8. Stir to mix and let the mixture sit for 3-4 mins. on medium heat to get some crispiness on the bottom.
   
   
   
9. Serve immediately on bowls or plates. 

One skillet clean up. You just might have some leftovers for lunch the next day!

 A friend gave us a shopping bag of split peas, lentils, and beans that they decided they were not going to use. Not wanting this all to go to waste, I resolved to find ways to utilize these legumes. I decided to begin with the two bags of dried split peas. Then, this being a chilly December, I started with the most obvious of choices: split pea soup. I've made this recipe a few times, tweaking it a bit each time, until I got it to where I felt it should be.

Some people like a smooth split pea soup but that's not the way I grew up eating it. With the omission of the ham that was present in my childhood bowl of soup, it's nice to have something to bite into. This recipe also includes chunks of Yukon Gold potatoes which impart a creaminess to make this feel more like a real meal that feels satisfying and warming. The ground cumin and a pinch of cayenne adds a rich, warm earthiness to the soup.

Two things to monitor in this recipe: salt and time.

Salt: The traditional ham or ham hock added a lot of salt to the soup. Start with the 2 teaspoons in the beginning and you can add more to taste in step 6. Also, pay attention to the amount of salt in the store-bought broth. 

Time: Prepare this soup in the morning, let the flavors marry all day, and serve that night. Or, better yet, prepare after dinner for tomorrow's dinner. This way the flavors calm down and blend and the soup is more integrated. The soup can also be stored in an airtight container in the fridge for about three days. It can also be frozen.

Vegetarian Split Pea Soup 

Ingredients:

• Olive oil - 1/4 cup
• Split green peas - 1 1/2 cups, dried
• Yukon Gold potatoes - 2 medium, peeled and diced
• Yellow onion - 2 medium, peeled and diced
• Carrots - 4, peeled and cut into bite-sized pieces
• Celery - 4 stalks, cut in half lengthwise and chopped
• Sea salt - about 2 teaspoons
• Black pepper - 1 teaspoon
• Italian seasoning - 1 tablespoon
• Ground cumin - 1 1/2 teaspoon
• Cayenne - 1 pinch
• Garlic - 4 cloves, minced
• Dried thyme - 1 teaspoon
• Vegetable broth - 2 32 oz Tetra Pak boxes (or 8 cups if using canned or homemade)
• Bay leaves - 2
• Lemon juice - from 1/2 lemon (optional)

Directions:

1. Place the dried split peas in a large bowl. Cover with water and soak for at least 4 hours and up to 8 hours. 
2. Prep all vegetables. Drain the split peas into a colander and rinse. 
   
   
   
3. Heat the olive oil a deep stock pot over medium heat. Add the onion, carrot, celery, salt, and pepper. Cook until vegetables are softened and onions begin to turn golden (about 10 minutes). You will see how the salt forces the veggies to give up their water which will steam. This is a good sign.
4. Add garlic, Italian seasoning, cumin, and thyme, and cook, stirring constantly, for a minute or two.
   
   
   
5. Add the potatoes, split peas, and bay leaves. Add the vegetable stock. Bring to a boil, stirring occasionally to prevent sticking. Once boiling, reduce heat to low and simmer uncovered for 60-90 minutes (check by sampling the peas to see if they are softened after 60 minutes). While cooking, the soup should just be bubbling but not rapidly boiling. Cook until split peas are cooked down and softened and soup has thickened. Stir occasionally. Add more broth (or water) if it gets too thick. Remove the pot from the heat and let it cool a bit. Remove and discard the bay leaves. Add the lemon juice (and zest) and the pinch of cayenne.
   
   
   
6. Using an immersion blender or a blender, puree a portion of the soup to your liking. Taste for salt and pepper. 
7. Turn off heat and let ingredients marry. 
8. When ready to serve, reheat (about 20 minutes) over medium-low heat stirring regularly to prevent sticking. 
   
   
   
   
   
   
   
   

Original inspiration: https://www.chelseasmessyapron.com/vegetarian-split-pea-soup-recipe/

 I am fortunate to have a very prolific apple tree in my backyard. While I've made applesauce at home before, I did it the old fashioned way. Another way to make homemade applesauce is with the crockpot but it will take a number of hours. Using the Instant Pot is the quick and easy way to turn apples into applesauce. 

The apples don't have to be perfect. If you have a tree (or access to imperfect produce) you can trim around the imperfections, bird beak stabs, and other natural pitfalls.

This could not be an easier recipe and it doesn't take a lot of time. But there are two things to consider in order to make it how you like it: sugar and cinnamon. The recipe I found online called 2 tsp. of brown sugar but many of the comments said it was just as good without sugar (plus some apple varieties are sweeter than others). As for the cinnamon, the original recipe called for 1 tsp. but I decided to dial that back because, to me, cinnamon can overwhelm. So you will need to make this a few times and figure out what tastes best to you. 

The applesauce will keep in the fridge for awhile. You can also can the applesauce for later use.

Instant Pot Applesauce

Ingredients:

• Apples - 3+ lbs. (any variety) peeled, cored, and chopped
• Cinnamon - 1/4 tsp. (1/2 tsp. if you like more cinammon)
• Water - 1/2 cup
• Salt - dash

Instructions:

1. Prepare apples
2. Combine all ingredients in an Instant Pot and stir to mix
3. Pressure cook on high for 5 minutes
4. When done, let sit for 10 minutes
5. Carefully, release the rest of the steam with the valve
6. Stir with a whisk

Spiced Shrimp with Orzo

This is a recipe that nicely blends spicy, salty, briny, and creamy all in one. Orzo is the great pasta base which absorbs some of the competing flavors. Spicy shrimp makes a nice contrast to the briny capers and the tart lemon juice. Parmesan and Mascarpone cheeses finish out the creaminess. 

For the spicy shrimp, the original recipe called for Calabrian chili paste. I tend to favor harissa as the best substitute. One could also use Sriracha, Sambal Oelek, or Gochujang.

Ingredients:

• Shrimp - 20 oz., tails off and deveined 
• Garlic - 2-3 cloves, minced
• Chili paste - 1 Tbsp.
• Orzo - 1 cup
• Capers - 4 Tbsp. rinsed
• Parmesan - 3/4 cup, grated
• Zucchini - 2, sliced
• Lemon - 1, juiced
• Mascarpone - 1/4 cup

Directions:

1. Fill medium pot 3/4 way up with salted water. Turn on high heat and bring to a boil.
2. Grate the Parmesan.
3. Halve the zucchini lengthwise then thinly slice crosswise.
4. Quarter and deseed the lemon. Squeeze all sections into a small bowl removing any seeds. 
5. Dry the defrosted shrimp with paper towels and place them in a large bowl. Mince the garlic into the bowl and add the chili paste. Drizzle with olive oil (about 1 Tbsp) and stir to mix. Season with salt and pepper. Set aside
6. Add the pasta to the boiling water and cook 9 minutes. When done, drain pasta in a colander.
7. 
   In a 12" skillet, heat 1 Tbsp. olive oil over medium high heat. Add the sliced zucchini in a single layer and cook, without stirring, for 3 minutes (until lightly browned). Continue to cook, stirring occasionally, for another 3 minutes. Transfer cooked zucchini to a bowl and cover with foil.
8. Wipe the skillet with a paper towel. Reheat the skillet with olive oil. Add the spiced shrimp and cook, without stirring, 3 minutes per side. 
   
9. While shrimp cook, return orzo to the pot and stir to mix. Add the mascarpone, capers, Parmesan cheese, and lemon juice. Taste and season with salt and pepper. Turn on a low heat to help melt the mascarpone and get it to mix with the pasta. 
10. Serve the pasta mixture in a pasta bowl and top with the finished shrimp. Sprinkle some dried parsley on top for color. 

Suisun Valley AVA Wineries

I recently purchased some wines online and noticed that the appellation of origin was the Suisun Valley here in California. Even though I like to think I know a lot about wine, I had never seen this appellation listed on a bottle of wine before. I'd never heard of the Suisun Valley which, I discovered is about an hour or so (depending on traffic) from the East Bay. So I decided to do a bit of research. 

The Suisun Valley website says it best:

The Suisun Valley appellation was established in 1982, and is nestled between two coastal mountain ranges, southeast of Napa Valley. We offer a very diverse agricultural region. We have approximately 10 wineries, our vineyards grow 23 different wine grape varieties, and we’re best known for our Petite Sirah, Merlot, and Cabernet Sauvignon. We have many farm stands, which sell everything from fruits and vegetables, to dried fruits, nuts and freshly produced olive oils. All of our fruits and vegetables are grown in the excellent soils located between the eastern slope of Mount George Range and Twin Sisters, on family farms. Many of these farms have been handed down for generations. We have regular, seasonal events that are fun and laid-back, while we offer visitors our world-class wines, as well as our farm fresh, diverse fruits and vegetables.

We’re very easy to find, just off the I-80 freeway in Fairfield. Suisun Valley’s wineries are so close together that it’s easy to navigate the Suisun Valley “Loop.” Directional signs make it even easier. Each winery offers a unique tasting experience. With genuine hospitality and quality wines, Suisun Valley is sure to be a favorite destination.

Summary

There are only 10 wineries (as of 2023). It's all still rustic and rural. A transplanted Napa wine maker described the Suisun region as how Napa was the 1970s (pre-"Judgement of Paris" covered in the 2008 film Bottle Shock). Tasting fees are still reasonable and one gets a genuine experience most of the time. You only need to purchase one $20 bottle of wine to waive the modest tasting fee. This will be a fun region to watch grow over the next few decades. Right now, it's a steal and well worth investigating. Our haul:

Suisun City

We spent two nights at a generic but nice waterfront hotel in Suisun City, which is a funky little town that has not changed much in the last 30 years and I'd love to explore more of it.

The city has a little under 30,000 residents but that number will grow due to the new housing developments are being built on the east side of town. I expect the wine region will also grow just as we've seen in the Livermore Valley. 

Most of the small number of wineries here are only open on weekends. Here are the wineries we visited during our exploratory visit:

Wooden Valley Winery

Wooden Valley Winery has been in business for over 90 years. It's a generations-old winery that started back in 1933 with Italian immigrants Mario and Lena Lanza who moved from Oakland to the Suisun Valley and began growing grapes after the Prohibition. Some wines are labeled under the Lanza label and the rest are the Wooden Valley label. We had a nice visit in their tasting room, but there are also outside picnic tables that one could take advantage of. There is a nice display on the back wall of the tasting room that describes the local history as it pertains to growing grapes for wine. We took home of their Sauvignon Blanc.

Mangels Vineyards

Mangels was our favorite winery of the visit. The winery itself seems like it used to be a small roadside market made out of cinder blocks and a glass wall looking out onto the parking lot and Suisun Valley Road. It's a relaxing, unpretentious place. You can sit at one of a few casual tables and go at your own pace. Most wines are between $20-$25 a bottle. We brought home the Coara Red Blend and the Tempranillo. 

Suisun Creek Winery

Suisun Creek Winery, up the road from Mangels, is easy to miss. The signage is not the best. You will feel like you're driving into someone's private residence. But go past the houses and you'll find a metal refurbished airplane hanger where they have their tasting room. One side of the hangar is open and you look out of their vineyard. Tasting there is a homegrown experience. We went home with a couple bottles of their Chardonnay.

Suisun Valley Coop

The Suisun Valley Coop houses three different wineries under one roof: Sunset Winery, Blacksmith Winery, and King Andrew Winery. It's another cool and quirky place (next to Pioneer Brew Pub) where you can sit at a table and staff will come around a pour whatever wines they are pouring that day (the line up changes). We brought home some King Andrew Albarino and Petite Sirah.

Bally Keal

I have to admit that I dismissed Bally Keal during my initial research. They have this Celtic theme coupled with an opulent Tuscan-looking tasting room and event center. It all seemed out of place in rural Suisun Valley and it all just smacked of someone with too much money on their hands. But we went there anyways because it was open earlier than some of the others. I have to say that we were pleasantly surprised and we would return again. Despite the over-the-top buildings, the staff was very down-to-earth and we were told that founder Joe Cassidy might come into the tasting room in jeans with a tool belt around his waist. We never saw him but that description helped dispel my biases. The wines are pricier but we still went home with a couple of bottles of their Rose.

Vezer Family Vineyard

The Vezer Family Winery is a bit more complicated but the wines are worth the effort. First off, there are two locations. We first visited the Blue Mansion tasting room north of town.
We tasted there and were directed to the other tasting room a bit south, and close to what felt like a small town center. We sat at some couches and tasted some very good wine. We came home with a Verdhelo and a Gary & Jack Red Blend. 

Tolenas Vineyards & Winery

Tolenas was a treat. It's in the backyard of a historic house with several large old-growth trees providing shade. The staff was pleasant and low-key. We loved that we could spend more than one hour under the shade trees enjoying the wine at an unhurried pace. 

Caymus-Suisun Winery

This was the most unique experience of the Valley. Caymus-Suisun is an established winery in Napa and also part of the Wagner Family of Wines. They have been expanding into the Suisun Valley. They recently built a state-of-the art building designed by the architect who designed the new Apple stores. But given the over-the-top building and the high tasting fees, we figured out a way taste some $200+ bottles of wine and still waive the tasting fee by purchasing some, yes, expensive wines but I think we still came out ahead. We brought home some Chardonnay and a Merlot.

If you visit Suisun Valley, it's best to avoid the area when there's high heat. Also, don't miss the many fruit and vegetable stands around town selling farm fresh produce from the area.