Here in northern California we are having one of the coldest summers on record. Instead of sun dresses and sandals I have been wearing hoodies and leggings. In addition to the change in apparel I have had to change up my usual summer fare of grilled anything to the more homey baking.

One of my all time favorite things to bake is soufflé. I had already perfected my Chocolate Soufflé years ago. It was always a great ending to a meal, usually by that time the richer wines were on the table and those tend to pair well with chocolate soufflé. The most recent wine pairing we had was with our new reasonably priced cab from the Napa valley, the Textbook 2008 Cabernet Sauvignon.  Kevin loves this wine and I felt the two together were a tough act to beat.

So, where I felt I really needed work, was my cheese soufflé. I practiced with two recipes, Gruyere and Parmesan Cheese Souffle and Herb and Goat Cheese Souffle. I served Cantina Montelliana Prosecco Extra Dry NV with the gruyere soufflé and Sileni Estates 2007 Sauvignon Blanc with the goat cheese soufflé. All though both were good, I generally preferred the Gruyere version, which was cheesier and a better match for the egg base. I have made it several times since and paired it with most of our sparklings and along with the prosecco were a good match to the soufflé.  The goat cheese version was a little dry, but the flavor was good, and the sauvignon blanc was a great pairing.

The school year has ended for us and with that comes all the parties and get togethers to celebrate a successful year. This year Vayle graduated from preschool, for her graduation she got ice cream sandwiches and the parents got Domaine Carneros 2006 Brut Vintage Cuvée. Not bad.

On to the end of the year party at Breggo Cellars in Anderson Valley. Breggo Cellars is a top notch winery that makes amazing Pinot Noir and Pinot Gris, not to mention a pretty good Gewurztraminer. It is run by Doug and Ana Stewart, two of the most gracious hosts around. After my half hour recovery from the drive to Boonville I was overwhelmed with the great food and wine to be had. I brought a Kelley & Young 2008 Rose which I paired with Manchengo cheese and Quince paste (one of my all time favorite appetizers, simple & elegant). Later, when Doug gave us a tour of the winemaking facilities we got to see all the care that goes into their wines. I think the tour favorite was the ceramic egg that is used for fermenting. Not only is the shape fascinating but the concept is that they produce a soft, gentle fermentation, leaving the aromas intact. This explains, why they are always highly rated and well loved.

It really made me feel lucky to be in Sonoma County with such talented artisians making brilliant wine and putting together great food to serve along side it. It really kind of beats the Olympia beer and Doritos that I grew up with, all though that does has its place…

I love this time of year. The leaves are budding, it rains when it feels like it and hot days are just around the corner… Back in the days when I was working at a french restaurant, we had a strict no shellfish rule, which was, you do not eat them in months that don’t have an “r”. So we have one more month of mussels to go, and I plan on maximizing it. The other day, we had a load of people over and our in house gourmet, Julie Cyphers made mussels from her new Argentinian cookbook. The were cooked in cast iron as opposed to the steamed recipe I have at the end, and they were amazing!

The thing I love about a big bowl of mussels, is it becomes a gathering place, stories and chardonnay (and some very dark beer) are shared and in general there is a race to get your fill.

This time we opened a bottle of the Soda Rock 2007 Chardonnay Alexander Valley and Domaine Talmard 2008 Macon-Chardonnay. Both of these are great on the price point and have the minerality that I love with my Steamed Mussels.

So, Enjoy them while you can, I always vote to pay a little extra to get them from a high quality fish counter because they throw out the unusable mussels and debeard them for you. But, if you like to put a little elbow grease in and save a few bucks, costco has great pricing on mussels, friday and saturday.

For Vayle’s fifth birthday, I set out on my most ambitious cake yet. Full sheet size cake pan, check. Four dozen eggs, check. Three pounds of butter, check. A quart of cream, check. You get the picture.

I decided to experiment with my caramel recipe, I have this lavender grey sea salt that is lovely in my shortbread. Somehow I got my measurements wrong and ended up with some really salty caramel. I kept tasting, and wondering if it was me or the caramel, with all the aforementioned butter and cream, I really wanted it to be me. In order to figure it out I opened the perfect thing that goes with salty, a sparkling brut. The only thing we had on hand was the Scharffenberger a really good value, at Wines and Makers for $20, but I have seen it elsewhere for $15-16.

The match saved the caramel, but unfortunately it deceived me into thinking a really salty caramel would be a good on a five year old’s birthday cake. There was a lot of birthday cake left on the table, I guess this is a good thing as any of you parents out there know.

Lesson learned. Next year, I promise to keep my adult tastes out of my daughters birthday cake and make something that gets entirely eaten up and all the kids will remember, Vayle’s mom makes the best birthday cake ever!

It is a conversational piece, it needs love, lots of stirring and is one of my favorite things to make. The other night we had the Pendletons over for dinner and decided to make a butternut squash risotto with chicken, mushrooms and swiss chard. They brought over some of their yummy red wines but I was a little unsure of the paring as I had a bottle of Balletto Pinot Gris open to go with the risotto, as white wine always seems to be the traditional pairing in my book. So I asked Michall which bottle of red he brought would pair the best with the meal, he said the cab would work great and to my pleasant surprise, he was right! I guess that catering background of his really comes in handy as a winemaker.

Okay, who doesn’t love cheesy bread, or more accurately, pastry? I am always looking for an excuse to bake something, as well as a reason to drink some sparkling. So what happens when I get a chance to combine the two? Heaven. This is a pretty easy recipe for Gougere and it looks fancy for when your friends come over for some Iron Horse Blanc de Blancs.

The other night I was short on time and wanted to make an impresssion. Trader Joes to the rescue. I got 2 boxes of Vegetable Samosas and served them with some major grey chutney from the english food section at Big Johns, here in Healdsburg and viola! I wanted to serve the Hawley Viognier, not only because I adore it, but it is amazing with Indian spiced food. We also had some of the Anchor Steam Summer Brew on hand, which was also a stellar match.

It is one of those perfect comfort foods. Mushrooms, scallops and cheese, Coquilles St. Jacques looks elegant and is easy to make. You can get everything you need to make it at Trader Joes, it looks perfect in a scallop shell, but a ramekin will do. The wine to go with it is a no-brainer, I chose the Hawkes Chardonnay, a favorite around here, it is a great bottle to have around because of its versatility (which also makes it a good choice as a hostess gift). You can also pour a brut sparkling or even a sauvignon blanc with this dish, plus if you have a beer drinker in your midst, they will be happy with that pairing as well. Try it, you can’t go wrong.

Nightmare City 2035 film My parents live about a mile away from the award winning Rogue Creamery download The Watcher in the Woods movie and usually when they come to visit they bring the goodness of the Crater Lake Blue Cheese with them. On my mom’s recent visit I wanted to make something up to go with the cheese and Kevin and I had just opened the Unti 2006 Grenache

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The Defector hd While She Was Out full movie Casanova divx . So I made up a recipe with Haricots Verts, candied pecans and the Crater Lake Blue Cheese Knights of the Round Table . The pairing was beautiful. I would also recommend any of our Rhone Blends or Syrahs with this recipe.

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For a short cut, buy your pecans, pre-candied.

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