KSCU 103.3 FM Season 2 Episode 6 Women of Wine – Riverstar Vineyards Angela Reinertson

https://www.podbean.com/media/share/pb-nu9ii-c5fe0f

Sunday Supper, Chef Gigi’s Food Talk Radio on KSCU 103.3 FM Santa Clara host Angela Reinertson, owner of Riverstar Vineyards- someone everyone loves & wants to be like! Angela is fun loving, warm-hearted and draws you into her magnetic, effervescent personality- it’s really no surprise she is the now mastermind of Riverstar Vineyards! Listen in as she gives us all the details on her new venture with crackin monthly music events, a vacation house on site, oversized games for visitors to includes a life sized Yatzee and Wine Pong games next to the tasting room and grazssy Knoll for Picnics and BBQ’s what more does anyone need? Riverstar has something for everyone! Mention Chef Gigi or KSCU 103.3 FM and recieve 20% off this years harvest.

Riverstar, is a gorgeous 80 acre boutique, family-owned and operated winery on the Pleasant Valley Wine Trail just east of Paso Robles in San Miguel, California. With over fifty-eight of those acres grapes, they make some of the most delicious Central Coast blends from Cabernet Sauvignon, Sauvignon Blanc, Zinfandel, Merlot, Syrah, and Petite Sirah. Don’t miss this!

Join the wine club here  

#WomenInWine #Winemaker #FoodTalkRadio #ChefGigi #RiverstarVineyards #WomenOfWine #SupportFamilyBusiness

Chef Gigi’s Kabocha Spiced Rum Cake ! 

Looking for that perfect dessert this Winter? Kobocha is the Japanese word for squash. This  squash has a nutty, earthy flavor with a touch of sweetness. So delicious and versatile ! Kobocha squash can be used in sweet and savory applications.

This Spiced Rum Cake will be the perfect addition to your holiday! 

Kabocha Spiced Rum Cake

You’ll Need:

1 1/2 cups mashed kabocha squash

8 large medjool dates, pitted

3 Tablespoons quality dark rum

1/2 cup butter, softened

1/2 cup cane sugar or coconut sugar

3/4 cup buttermilk

2 Tablespoons orange zest

2 Tablespoons fresh orange juice

2 large eggs

1 teaspoon quality vanilla

3 cups all-purpose flour, sifted

1 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

¼ teaspoon ground cloves

1/2 teaspoon fresh ground nutmeg

1/2 teaspoon ground ginger

½ teaspoon salt

1/4 teaspoon ground black pepper

Pecan Caramel Glaze or Powered Sugar topping ( recipes below)

Here’s How:

Preheat the oven to 350°F Degrees. Prepare a high sided baking sheet prepared with organic olive oil.

Carefully cut the squash in half with a sharp serrated knife, careful not to cut yourself. De-seed. Save the seeds for roasting.

Spritz the top halves of the cut squash with a quick spitz of olive oil and a sprinkle of salt. Place squash cut-side down onto the stainless steel baking sheet. Place in center rack of preheated warm oven and bake until golden brown and a knife runs easily through the flesh, depending on the size of your squash anyhwre from 30- 45 minutes. Remove from the oven set aside to cool.

While the kobocha squash is in the oven, prepare an 10 inch bundt cake pan generously with non-stick cooking spray.  Set aside on top of a lined cookie sheet and set aside.

In a medium bowl, combine the pitted dates with 1 tablespoon of the rum. Fill with boiling water and soak the dates to reconstitute, about 15 minutes. Strain the water solution, discard and place dates in your food processor or blender. Process to a smooth paste.

While the dates are processing, whisk together in a small bowl the flour, baking powder, baking soda, all the spices including salt and the pepper. Set aside.

Remove cooled kobocha from its skin by scooping out the cooked flesh with a large spoon. Add the flesh straight to your food processor or blender with the dates and pulse process until completely smooth.

In the bowl of your stand mixer, or in a large bowl, using an electric hand mixer–add the butter and sugar.Beat on high speed until butter is creamed and pale in color and sugar crystals begin to dissolve about 2-3 minutes.

Add purée and mix an additional minute. Add 1 egg at a time beating in between addition until smooth. Add buttermilk and orange juice, vanilla and the remaining rum. Beat well.

Add dry mixture working in two additions, beating until just combine with every addition. Scrape bowl. Stir in the orange zest.

Pour the cake batter into the prepared bundt pan. Smack on the counter a few times to release any air bubbles and level out batter.

Place on the center rack of a preheated 350’F degree oven and bake 45 – 50 minutes, or until a toothpick is placed in the center and comes out clean.

While the cake is cooling, make the pecan glaze or combine the powered sugar topping. Allow cake to cool to room temperature, about 1 hour before applying glaze.

Dust with a 1/4 cup sifted powdered sugar spiked with 1 tablespoon of pumpkin pie spice. Or, pour on the pecan glaze. When pouring glaze make sure it has substantially cooled to a thick but pourable viscosity.

If the glaze is too warm it will run all the way off the cake.

Pecan Caramel Glaze

You’ll Need:

1 cup palm, or your favorote granulated sugar

½ cup whole cream, or your favorite nut milk

2 tablespoons butter

½ cup toasted pecans, roughly chopped

Here’s How:

In a high-sided pan over medium heat melt the sugar.When the sugar melts and begins to turn golden around the edges, reduce the heat to low and begin to stir until all the sugar has completely melted.

Add the butter and cream carefully – the cream will bubble up fast and could boil over. Continue to cook,stirring on low heat until you have a smooth caramel sauce- this may take up to 10 minutes.

Once the glaze is completely sauce like and thick– add the pecans.

Remove from heat. Cool to a thick but pourable consistency.Pour over the top of the bundt cake.

Serves approximately 12 slices. Delicious warm with vanilla bean ice cream!

Be Happy ! 

Drunken Squash with Forbidden Black Rice and Dried Fruit! 

Black Rice also known as Forbidden Rice

Once Reserved Only for the Noble. 

The health benefits of black rice are so powerful, this ingredient earned its name. Highly prized by noblemen and once forbidden amongst the common in ancient China. 

Black rice, was first introduced to the United States just recently, in 1995. Today it’s gaining popularity. Forbidden black rice is delicious, and has an amazingly chewy bite. It can be purchased at natural grocery stores, specialty markets and through your favorite on-line store. 

You’ll Need:

2-4 golden acorn squash, small sugar pumpkins or your fav squash

2 cups black forbidden rice, thoroughly washed

1 pound ground sausage

3 1/2 cups good quality chicken or vegetable stock

1/4 teaspoon Kosher salt, plus more to adjust seasoning 

Fresh ground black pepper, to taste 

1 teaspoon, plus 1/2 tablespoon good quality California olive oil, divided

1 cup celery, small dice

1 yellow onion, cleaned peeled and small diced

1/2 teaspoon fresh thyme leaves

1/2 teaspoon dried sage 

1/2 teaspoon fresh rosemary, chopped fine 

Pinch of ground nutmeg

Pinch of ground cloves

1 red bellpepper cored and cut small dice

1/4 cup dried apricots, small dice

1/4 cup golden raisins 

1/4 cup pecans rough chopped

1/4 cup chopped pistachios

1/2 cup Grand Mariner or good quality brandy (optional) 

1/2 bunch flat leaf parsley, chopped fine 

Squash seeds, roasted for garnish

 

Here’s How:

Preheat the oven to 375′ F degrees, prepare a high-sided cookie sheet with olive oil and set aside. 

In a small bowl, soak dried apricots and golden raisins in Grand Mariner. Set aside.

Wash and dry the squash and cut the stem to remove. Cut the squash in half horizontally. Careful not to cut yourself. Place the round squash on a folded kitchen towel, to prevent from rolling. With a serrated bread knife-using a sawing motion, cut through the firm flesh. 

On each halve- carefully cut a very straight silver dollar sized piece off the backs of each halve. This will ensure each piece will sit upright at service time. With a spoon, gently scrape interior to remove seeds. Set aside to roast. ( See my seed roasting recipe ) or discard.

Lightly coat the flesh of the squash with some of the olive oil. Season generously with salt and fresh cracked pepper. Sprinkle lightly with ground nutmeg and ground clove.

Place flesh side down on the prepared baking sheet. Put into a pre-heated oven for 45 minutes to an hour, or until the flesh is soft- but stable when pierced with a knife.

Meanwhile, while squash is roasting, prepare the remainder of the recipe by rinsing the black rice thoroughly in a sieve under cold running water. Shake rice until water begins to runs clear, removing much of its starch.

In a medium sized, 6-8 quart sauce pan with fitted lid- bring rice, chicken stock, olive oil, salt, and pepper to a roaring boil – uncovered, over medium-high heat. Reduce heat to a simmer, and cover tightly. Continue to cook rice until tender and most of water has been absorbed, about 35 – 40 minutes. Remove from heat, and let stand covered, about 10 minutes undisturbed. After rest period, reveal and fluff with a fork. Black rice is naturally chewy when done. Test for doneness. 

About 15 minutes before the squash and the rice are expected to finish cooking, begin to prepare the stuffing. In a large 10-12 inch skillet over medium heat add 1/2 teaspoon of oil add ground pork, season with salt and pepper and additional 1/4 teaspoon ground sage. Sauté until slightly brown. About 2 minutes. 

Add the diced celery and onion. Continue to sauté an additional 3-4 minutes until celery is cooked through, but still firm to the bite. Add fresh chopped herbs and small diced apples to the pan. Cook for an additional 2 minutes. Remove the from the pan away from any heat, stain liquid off dried fruit and add to the pan. Stir to combine. Return to heat and fold in the cooked rice, and pecans. Cook an additional 1 minute to combine flavors. Add a good pinch of chopped parsley reserving additional for garnish. Stir. Taste and adjust seasoning with salt and pepper.

Place cooked squash skin side up in a baking dish. Generously spoon the rice stuffing into the cooked acorn squash so that they are piled high. Cover “tent like” with foil and return to the oven for 5-8 minutes or until heated through. If holding any longer in the oven, add a few tablespoons of chicken stock or water to keep moist. 

Remove from the oven, and finish with finely chopped flat leaf parsley- serve immediately! 

Variations

Remove pork sausage and replace with bacon or omit all together. 

If you want a sweeter flavor sprinkle acorn squash with a pinch of brown sugar or maple syrup and cinnamon before stuffing. 

Makes approximately 4-6 servings depending on size of squash.

Make Ahead Thanksgiving Gravy!

So… what came first, Turkey or the Gravy? Everyone says you need turkey before the gravy, but that’s not really so- and really, who really cares. The point is you need the gravy first to make your life easier. Why? Because Thanksgiving can be an ordeal if you are short on the clock, unorganized, or really just don’t like to cook. 

Even if you love being in the kitchen, you will still need to prioritize your time. For most cooks, the gravy is the most delicate, time-sensitive – yet over-consuming portion of the Thanksgiving menu. Let’s face it- most home cooks are afraid of digging in with the whisk. I’m here to tell you gravy is… welp, gravy, and I am about to make your hectic-kitchen-life a bit more humble.

Here is my formula for the best tasting do-ahead gravy ever. 

Enjoy your guests this holiday season by taking some of the stress off your plate. It’s about being together anyway, isn’t it? Make the gravy a few days in advance, and don’t sweat the timely stuff ever again! Drink up, you have other things to worry about! 

You’ll Need: 

1 tablespoon good quality olive oil

1 pound bone-in chicken wings

1 large unpeeled onion, root ball removed, cut in quarters

1 large carrot, peeled, cut in large chunks

1 celery stalk, coarsely chopped

A small handful of fresh parsley, sage, rosemary, thyme, and 2 large bay leaves

1/2 teaspoon of peppercorns

1 cup dry white wine

8-10 cups of low-sodium chicken broth for added poultry flavor ( you can add water instead)

4-5 tablespoons unsalted butter

1/2 cup all-purpose flour

1/2 teaspoon Worcestershire or fish sauce

Kosher salt, and ground white pepper

Special Equipment :

Cheesecloth 

Here’s How: 

Combine the fresh herbs and peppercorns into a delicate little bouquet and tie up tightly in the cheesecloth. Set aside. 

Heat the olive oil in a large high sided saucepan over medium-high heat. Salt chicken wings and gently place flat side down into the hot oil. Cook wings, occasionally turning until golden brown, about 10–12 minutes. 

Add the onion, carrot, with the celery and cook until everything in the pan is deeply browned, 14–16 minutes. 

Pour in the wine to deglaze the brown bits from the bottom of the pan. Bring to a boil and cook until wine is reduced by half, about 3-5 minutes. Add stock and herbs then return to a boil. Immediately reduce heat and slow simmer, occasionally stirring, until liquid is reduced by a third, 35–40 additional minutes.

Remove herb packet and strain the stock through a fine-mesh sieve covered with cheesecloth into a heatproof bowl. You should have about 4 cups. If you don’t, add sufficient stock or water to get you there.

Discard any solids. Keep stock warm while you make your roux.

Heat butter in a medium saucepan over low heat. Whisk in the flour and cook, continually whisking until roux is golden brown about 4 minutes. It will be clumpy like porage at this stage, don’t worry. Start making the gravy by whisking gently and continuously pouring the hot stock into the roux mixture. Be sure to incorporate each addition of liquid thoroughly, making it lump-free before adding any additional fluid. Some cooks use both hands, stirring while pouring, while others turn this into a team-building event. 

Once you have a soup-like consistency, add the remaining stock, stir and bring to a gentle simmer. Whisk often, until gravy is thickened, and reduced to about 3 cups. The sauce should coat the back of a spoon; this will take about 8–10 minutes. 

Conclude by adjusting the seasoning with Worcestershire or fish sauce, taste, and season with salt and white pepper if needed.

Cool, and store in an air-tight glass container. This beautiful Thanksgiving poultry gravy will hold in the cooler for at least 4-5 days. 

Reheat and adjust flavor with salt and pepper. Use a few tablespoons of turkey pan drippings to awaken the poultry flavor. 

Enjoy your guests.

Green Beans with Brown Buttered Walnuts and Caramelized Shallots

I love to cook green beans, especially Haricots Verts, pronounced { herəkō ˈver } they are delicious and so tender. They are the French variety typically slimmer and longer than the common green bean we see here in America. You can use any fresh green bean for this recipe. 

You’ll Need:

1- 2 pounds fresh haricots verts, root ends trimmed

4-6 ounces unsalted butter or 3-4 teaspoons good quality olive oil

4-6 gloves of garlic, peeled and smashed

6-8  large shallots, cleaned and sliced thin

1/4-1/2 cup good quality chicken, vegetable stock, or white wine 

Salt and fresh ground pepper 

2 springs fresh thyme

Squeeze of fresh lemon juice 

1 cup browned buttered walnuts, see recipe below 

1 orange zested 

Here’s How

Bring a small saucepan of salted water to a boil. Add the haricots verts and cook until just tender, about 1 minute. Transfer with a slotted spoon to an ice bath. Drain. Pat dry.

In a large skillet, melt the butter over medium-high heat. Add the shallots and sauté until they are browning and nicely caramelized about 5-8 minutes. Add the garlic and continue to cook an additional minute. 

Add the haricots verts and salt and pepper to taste, and cook, stirring, for 3 minutes, or until just heated through and crisp-tender.

Deglaze the pan very quickly with the chicken stock, add the fresh thyme and a squeeze of fresh lemon juice toss. Add toasted walnuts and toss.

Adjust seasoning with salt and pepper one last time, top with orange zest. Serve warm.

Approximately 4-6 serving


Variations: Add cooked bacon bits, panchetta, lemon zest, almonds or a splash of cream 

 

Browned Butter Walnuts


You’ll Need

1 – pound halved fresh walnuts

1 1/2 tablespoons of unsalted butter

1 teaspoon brown sugar

Salt and fresh ground black pepper

In a large sauté over medium heat melt the butter. Add the sliced almonds and sauté storing constantly until golden and fragrant. About 3- 5 minutes toss in the sugar lst minute toss till melted and remove from heat to a sigle layered sheet pan to cool. 

The walnuts will brown fast in the butter so be sure to remove them from the hot pan and cool quickly, or you will risk over browning.

Dust with salt and pepper while warm. 

Meet The Delicata Squash

The oblong shaped Delicata – pronounced dehl-ih-CAH-tah- is a fall delicacy. This succulent squash has a beautiful pale yellow skin with green striped markings and often ranges in size from 5 to 9 inches in length to 1 1/2 to 3 inches in diameter.

Unlike most summer squash (which are picked when immature and skins are tender), Delicata Squash have hard, thick skins and only the flesh is eaten. The mysteriously delicious yellow meat is reminiscent of a balanced dating life of a vibrant sweet potato and a sexy butternut squash.

These seasonal beautiful baes and can be roasted or steamed. Combined with butter and fresh herbs, Delicata Squash is good source of vitamins A and C.

Choose squash that have a hard, deep-colored rinds of course-free of blemishes or moldy spots.Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash and keeps the magic inside safe!

Delicata Squash should be stored in a cool, preferably dark, well-ventilated area for up to one month. Wrap cut pieces in plastic and refrigerate up to one business week.

Can be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up. Personally, I wash and slice in onion ring sized peices using a round cookie cutter I will remove the seeds and soak them in garlic salted water for an hour – roast the seeds separately. I then proceeded to generously oil a stainless steel sheetpan and rub the squash discs in the oil w a sprinkle of salt and palm sugar- I then blast roast on high heat 425’F for good Caramelization. I flip them halfway through the cooking process re-season- reduce oven to 325’F Degrees and continue roasting until pierced throughout gently with a fork. Remove from the oven and drizzle with maple syrup or honey.

You can also cut in half toast flesh side down and scoop cooked flesh into a bowl mash with butter, honey or maple syrup, a wee bit of cream, some pumpkin pie spices, non dairy nut milk to make the best mashed Delacata you’ve ever tasted!

Garnish with toasted seeds!

How to Make Your Halloween Sugar-Free in Five Minutes or Less!

Halloween is just around the corner and you might be cringing at the thought of your child coming home with that giant bag full of candy.

Honestly, who says treats have to be candy? Make life easier for you and healthier for the kids in your neighborhood.

Purchase party favors in bulk via mail-order instead of candy!

Here are a few suggestions:  

Glow in the dark vampire teeth 

Transferable Tattoos 

Halloween Slime

Spider Rings

Jack-O-Lantern Stickers

Sidewalk Chalk

Playdoh

Halloween Stamps

Bubbles

Movie passes

Color Crayons 

Glow-in-the-dark bracelets

Themed pencils

It’s really ok to put a healthy spin on Halloween this year.

For you too- think how many times have you gotten into the fun-sized candy bars

waiting for the holiday to arrive! Plus, sidewalk chalk has a longer life expectancy.

What are you handing out this Halloween?

KSCU 103.3 FM Season 2 Episode 5 Sommilier Melissia Smith

https://www.podbean.com/media/share/pb-2pams-c428cd

Chef Gigi’s Food Talk Radio Hosts Distinguished Bay Area Wine Expert
 
Tune in this Sunday, October 20th, from 6–7 pm PST, on Chef Gigi’s Food Talk Radio. Gigi will be LIVE in studio with her distinguished guest, Melissa Smith – certified Sommelier and founder of Enotrias Elite Sommelier Services.  
 
Smith, a trusted news source for the wine industry, has been building her profile as “The Sommelier to the Silicon Valley Stars,” providing in-home and corporate wine tasting seminars and fun classes to all wine lovers. Smith also affords private cellar services to top collectors and also served as lead Sommelier for K&L Wine Merchants.The most significant online wine and spirits retailer in the country.
 
Smith’s legacy includes the developed the first iPhone app for wine pronunciation, and she is also the first person certified by the California State Bar Association for her seminar on the Valuation of Wine Collections. Her reputation for providing cellar services has to lead to a series of workshops, where she works directly with Family Law and Trust attorneys as a valued resource for legal cases, and her appraisals are USPAP compliant.
 
Culinary Institute of America trained chef, Smith has spent over a decade in some of the top kitchens in the United States as well as Japan, including stints at the famed French Laundry in Napa, as well as Terra, under chef Hiro Sone. Spending years roaming the country with her knife bag and an unbridled sense of adventure from a Relais & Chateaux dude ranch in Montana, to a hunting camp in Idaho, or charter yacht in Southeast Alaska, and pineapple seasons in Maui, she has finally settled down in the San Francisco Bay Area to pursue a career in wine and hospitality.

Fire Up the Grill! Make this Smokey Grilled Potato Salad with a Lemon Vinaigrette!

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This Grilled Potato Salad is a tangy twist on the classic! Perfect for your July 4th Celebration!

You’ll Need

2 pounds medium-sized Yukon potatoes

1/4 cup scallions, thinly sliced

2 tablespoons minced fresh oregano, divided

1/4 cup minced fresh parsley leaves, divided

4 cloves garlic, minced, divided

1 shallot, small dice

1/4 cup extra-virgin olive oil, divided

Salt and freshly ground black pepper

1 tablespoon whole-grain mustard

1/4 teaspoon cayenne pepper

1 lemon, cut in half

Here’s How

Place potatoes in a large pot of cold salted water. Bring to a boil and simmer until tender but not cooked through, about 5 minutes. Drain potatoes and put on a baking sheet to dry. When cool split lengthwise and transfer to a large bowl.

To the bowl, add half the herbs, spices and oil only. Season with salt and pepper. Toss until potatoes are thoroughly coated.

In another bowl, combine the remaining herbs, spices and olive oil. Add the Dijon. Stir and set aside.

Place potatoes cut side down on direct heat on your grill cook until browned and crisp on both sides, 5-10 minutes. Transfer potatoes to the bowl with the herb, olive oil and Dijon mixture.

Cut lemon in half and place the cut side down directly on the grill until well caramelized, about 5 minutes. Remove and squeeze grilled lemon into the bowl with the potatoes and herbs. Toss to coat. Season with salt and pepper.

KSCU 103.3 FM Season 2 Episode 3

https://www.podbean.com/media/share/pb-nmhxv-bebc3a

KSCU 103.3 FM – Sunday Supper, Food Talk Radio with Chef Gigi hosts established jet-setting northern California chef, Samantha Gordon on Sunday, September 8th, 2019 6-7 PM / PST Listen in while Gigi gets to the bottom of Chef Sami’s motivation to start her award-winning, specialty croissant business over a decade ago! Before establishing her company Croissami, Chef Sami spent the previous decade indulging her passion for food and travel by cooking for the rich and famous on high-end international yachts, setting sail around the world.
 
A graduate of Le Cordon Bleu, chef continued to hone her skills by working in restaurants, including the noteworthy Michelin starred restaurant, The Fat Duck in Bray, England, Heston Blumenthal’s notable temple to innovative modern cuisine and a forefather of Molecular Gastronomy. After spending many summers in the South of France yachting, chef Sami fell in love with the croissant though, grew tired of the everyday staple and the chocolate varieties, when unconventional sweet and savory fillings were accessible. Taking action, by leaving her jet setting life, the chef chose to settle on the beautiful shores of Sausalito and set up her dream business in the rolling hills of Northern California.
 
Lucky for us, Chef Sami went on to create a variety-favor based croissant delivery business to share the pure joy of all types of savory and sweet flavored croissants with others all over the world! What better place to nurture a small, artisanal food establishment than the San Francisco Bay Area. Chef continues to strive to create a faithful customer foundation with her delicious, all-natural croissants, and other delicious breakfast options that have an unusual twist of tastes and textures. Tune in and listen to her creative culinary narrative on Chef Gigi’s Food Talk Radio.