Kaoru: (Beet Salad &) Pannacotta

I was asked to bring veggies and dessert to the farewell dinner party. No problem.

Veggies: I knew the main dish was going to be 'za and flank steak, so I wanted to bring veggies that would pair well. And since I had been craving beets, I decided to prepare the Roasted Beet & Vidalia Onion Salad in CFML, pg 140. Growing up, beets were just about the ONLY food I didn't eat - they looked weird and smelled funky. Luckily, I've grown to love them.

At the farmer's market, I snapped up some gorgeous purple & orange beets and Walla Walla onions (as well as Gravenstein apples that I later cooked in to applesauce). I had always boiled beets, but was pleased with how they turned out when baked. I’m still not convinced that baked beets are any better than boiled. If you have a strong opinion on this topic, let me know.

The two beet varieties were colorful and flavorful. And the Walla Wallas were sweet. The salad was a hit & paired well with the two ‘zas – caramelized onion/red bell pepper/olives, as well as prosciutto/arugula. Next time, I might sprinkle goat cheese &/or walnuts on top of the salad.



Dessert: I loved this recipe and plan on sticking with it going forward. First, the recipe is easier than previous ones I have used. It doesn't call for running the mixture through a sieve, and is prepared in one dish vs. multiple ramekins. Second, I love the portion control aspect of this version. Big dessert eaters (I admit I am one of them!) get to eat more than their fair share, and I don’t have to worry if additional guests join the dinner unexpectedly.

Sadly the pannacotta didn't turn out perfectly. Out of laziness and curiosity, instead of whole/buttermilk, I used nonfat. The pannacotta was too soft and wasn't rich enough. Perhaps I needed more gelatin too? What I did do right was add a tsp of vanilla extract when cooking. Drizzling balsamic on top is also a must before serving. It cuts through the creaminess and gives the dish some zing.

Great recipe. Hopefully, the execution will be a bit better next time!

Pannacotta with Strawberries & Aged Vinegar (CFML pg. 255)

It’s been so hot in the Bay Area recently that the thought of spending any significant time in front of a stove, oven or microwave is unbearable. Hence… pannacotta.

Ever since my first bite of pannacotta on my first visit to Delfina, I've been hooked. Their pannacotta is rich, creamy & always perfectly paired with seasonal fruit. Needless to say, no trip to Delfina is complete without pannacotta (or profiteroles). I recently learned how to make pannacotta while visiting Jer, but I’m always up for learning new techniques and methods.

1 1/4 tsp unflavored gelatin
1 cup heavy cream
1 1/2 cups plain goat's milk yogurt or whole cow's milk yogurt
1 cup milk
1/2 cup confectioners' sugar
2 cups small, ripe strawberries, hulled and quartered
1 Tbs sugar, perhaps more
~1 Tbs aged sweet vinegar, such as a very good balsamic, sherry or ice wine vinegar

1. Put 2 Tbs of water in a small bowl. Sprinkle over the gelatin and let it soften for a few minutes. Whisk together the heavy cream and yogurt in a large bowl. Pour the milk into a small saucepan, add the confectioners' sugar and place over medium heat. Stir once or twice and remove from the heat as soon as bubbles form around the edge. Pour the gelatin into the hot milk and stir until it's fully dissolved. Whisk the milk mixture into the cream and yogurt and blend until smooth. Pour the mixture into a pie dish or a casserole dish. Let cool, then cover with plastic wrap and refrigerate for a few hours or overnight.

2. An hour before serving, fold together the strawberries and sugar. Taste one to see if they need more sugar. Take the pannacotta from the refrigerator and let it warm up a little. Scoop up the pannacotta with a spoon, as if it were ice cream; distribute it among six bowls or parfait glasses. Spoon some strawberries and juices over each and then sprinkle with a few drops of vinegar.