September 2011

Yuzu Pots De Créme + My Blogiversary, Yay!

by sabrinamodel on September 27, 2011 · 13 comments

in Recipe

Yuzu Pot De Creme

It’s hard to believe that one year ago today, I published my first post.  When I revisit it, I alternate between cringing at the errors and beaming with pride.  Perhaps predictably, I began with an heirloom tomato tart and I considered posting one today, for my one year blogiversary.  I’ve been making vegan tarts, recently, and the tomato one was luscious– with stone ground wheat flour, pistachio meal, and olive and pistachio oils.

A year ago, I thought this blog would be about cooking my way through my weekly CSA box, a box I don’t even receive anymore.  A year ago, I was “not really good with dessert”, I was the lead singer of a rockabilly band, I was on my way to spend a week in noble silence and meditation- a week that would have a profound effect on my life.

A year ago, I would not have made pie crust without the aid of a food processor much less made 91 little pies with my friend Kimmie for a crazy pie contest!  A year ago, I would not have made a wedding cake for my dear friends or a layer cake for my own birthday. I would not have canned my own chutney or made my own jam like it weren’t no thang.

The past year has been one of growth,  one of learning real technique and skill to add to my instincts and fancy tricks.  This year, writing The Tomato Tart has been one where … get the recipe

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My First Party at My New Place + Intense Dark Pairings

by sabrinamodel on September 22, 2011 · 15 comments

in Life, Sweets

Intense Dark Pairing Party The Tomato Tart

There’s nothing like a deadline to help a girl get moved in! When Ghirardelli approached me about hosting a tasting and pairing party for their Intense Dark chocolates, I may have thought better of it considering we just moved into our place a month ago.  I love chocolate, of course, and you know I love wine, and parties… don’t get me started. I truly couldn’t resist, though, when I learned that during the month of October, Ghirardelli would be donating $50,000 plus $1 from each specially marked Intense Dark chocolate bar to the National Breast Cancer Foundation. The tasting parties, would be a way to help raise awareness, and so, I was in!

Intense Dark Pairing Party The Tomato Tart

Last Saturday, with the help of two of my besties, I put the finishing touches on my living room and kitchen (we won’t talk about the bedrooms). I’d already been cooking for days prepping a pretty extensive tasting menu.

Before we get into the menu, I’d also like to thank  Leslie Sbroco who was so kind as to give me some amazing wines, especially the extraordinary Sandemand Armada Rich Cream Oloroso Sherry which, I’m still savoring the last few sips of.

My Besties....

Evening Dream 60%: Yuzu Pots De Cremes, The Gluten Freed Gourmet’s Gingerbread, Lemon Brioches
Served with: Rieslings, Ice Wines, & Late Harvest Rieslings

Twilight Delight 72%: Spiced Plum Jam, Spicy Caramel Sauce, Strawberries Blueberries and Raspberries, Ciabatta,
Served with: Garnacha, Spanish Red Blend, Merlot, Bay Spiced Lager

Midnight Reverie 86%: Carmelized Onion and Parmesan Tart … get the recipe

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Spiced Plum Jam + an Intense Dark Giveaway

by sabrinamodel on September 14, 2011 · 23 comments

in Breakfast, Recipe, Vegan, Vegetarian

Chocolate, it’s been used as a currency, an aphrodisiac, and a medicine. The ancient Mayans held it so dear, they took it to their tombs with them. Today, Americans consume 2.8 billion pounds of chocolate each year.  We are eating more and more dark chocolate especially because of its health benefits like high anti-oxidants and the possibility that it could lower blood pressure. Oh, and it tastes so freaking amazing.

Plum & Red Wine Jam with Sichuan Peppercorns

I am thrilled to be working with Ghirardelli Chocolate Company in their Be an Intense Supporter Program. During the month of October, Breast Cancer Awareness Month, Ghiradelli will donate $50,000 plus one dollar from each specially marked package of Intense Dark Chocolate to the National Breast Cancer Fund- up to $100,000! Like many of you, cancer has affected the lives of many of the women I love. Some, like my best friend, have beaten it, others like my mother and her dear friend Linda have lost their battles. When Ghiradelli approached me with the opportunity to help raise awareness, and do it though chocolate and wine, I knew there was no better way to celebrate these women!

This Saturday, I will host a chocolate pairing party featuring four of my favorite Ghirardelli Intense Dark Chocolates, some amazing wines, cocktails, and some outstanding parings both sweet and savory. You can also join in the fun with your own pairing party. Wine expert Leslie Sbroco, of Thirsty Girl and host of Bay Area Check Please, has come up with some suggestions- one … get the recipe

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Vegan Strawberry Tart with Olive Oil & Hazelnut Crust

by sabrinamodel on September 7, 2011 · 13 comments

in Recipe, Sweets, Vegan

Labor Day weekend has passed, and finally, I feel the stillness that accompanies a true summer day. Ever hopeful, I cross my fingers that the last of the dreadfully cold San Francisco “summer” is gone. It’s true that our city is not known for it’s exceptional second-season weather, but this year is the worst I can remember since the year I graduated high school.

Vegan Strawberry Tart with Olive Oil Hazelnut Crust

Two days after high school ended I began an intensive theater program. Every day, I left my house at 7am and drove through thick fog to Daly City, where I parked my car and hopped on BART. I got off at Powell St. Station and walked the few blocks to 450 Geary Street where A.C.T was at that time. It’s hard to believe that was 20 years ago. Next month, I’ll have my 20 year high school reunion.

Stawberries for Vegan Strawberry Tart with Olive Oil Hazelnut Crust

In those days, I was a passionate vegetarian. At 16, I read Diet for a Small Planet at my friend Katie’s behest and never looked back. I remember sharing her mom’s 15 bean lasagna and being inspired to cook vegetarian meals for myself.  Today, I eat a little bit of everything, but many of our meals are plant-based. I love eating clean, and healthy foods, and whenever I can incorporate vegan meals into our diet, I do.

I’d been fooling with the idea of vegan tarts for a while, and had made several with this dough, but I wanted something made only from real food- nothing processed. … get the recipe

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