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Food & Dining

Get the dish on all things culinary on the Peninsula
Volume 2 I Issue 1 I Holiday/Winter 2013
San Mateo Burlingame

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San Mateo Burlingame

The Dish Peninsula Food and Dining Guide is a publication of the San Mateo Daily Journal. For information about any aspect of the publication, to inform us of a correction. receive it at your business or to advertise your food and dining related business, please email us at ads@smdailyjournal.com or call us at 650-344-5200. Staff: Sales Manager Charlotte Andersen Business Development Jeff Palter, Charles Gould, Scott Jacobs, Kris Skarston and Kevin Smith Creative Director Nicola Zeuzem Office Manager Teresa Daniels Publisher Jerry Lee
Copyright 2013, SMDJ LLC.

Snowflake Sugar Cookies
1 1/4 cups sugar 1 cup butter 2 eggs 1/4 cup corn syrup 1 Tbsp vanilla extract 3 cups floue 1 tsp cream 1 dash love

Place sheets of foil on countertop for cooling cookies. Combine sugar and butter in a large bowl. Beat at medium speed with electric mixer until well blended. Add eggs, syrup, and vanilla. Beat until well blended and fluffy. Add f;our gradually to creamed mixture at low speed. Mix until well blended. Divide dough into 4 quarters. Chill for 20 minutes. Spread 1tbsp of flour on a large sheet of wax paper. Place 1/4 of dough on floured paper. Flatten slightly with hands. Roll dough to 1/4” thickness. Cut with cookie cutters. Transfer to un-greased baking sheet. Place 2” apart. Sprinkle with granulated sugar or colored sugar crystals or leave plain to frost when cooled. Bake one baking sheet at a time at 350F for 5 to 9 minutes depending on size of cookies. Do not over-bake!! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely, then frost if desired.

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Edible Centerpieces
Do Double Duty
By Holly Ramer

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three-story gingerbread house decked out with stained-glass candy window panes and wee icing icicles dripping from the roof can make for an aweinspiring sight on the holiday table. And if you’ve got the degree in architecture needed to pull it off, and you don’t mind the taste of spiced cardboard, have at it. But there are easier, and tastier, edible centerpieces that are just as impressive. Sure, there are plenty of gorgeous lookbut-don’t-eat holiday decorating options — candles, flower arrangements, glass ornaments piled in a bowl. But why not cut the cost and elevate the charm with a centerpiece that does double-duty as art and appetizer, or decoration and dessert? “It starts the appetite and gets people hungry and looking forward to the meal,” says Sandra Lee, star of the Food Network’s “SemiHomemade Cooking with Sandra Lee.” “The second thing that’s great about edible centerpieces is that you’re not being wasteful,” she says. “It gives you another reason to put just that extra touch, and it gives you the permission to spend that extra time, because it’s going to be displayed and also going to be consumed.” Lee often uses cakes as centerpieces.

Her Thanksgiving episode features mini pumpkin spice cakes with orange glaze— small cakes baked in bundt pans and dressed up with marzipan leaves. The idea can be adapted to any holiday, she says. No need to bake from scratch. Lee says minor tweaks to cake mixes can make a big difference. For example, use lemonade instead of water in a lemon cake mix. Or add lemon curd to prepared icing. Also consider buying a plain cake and adding festive icing, such as a glaze spiked with raspberries or fresh mint to play off traditional Christmas colors. And a small bunch of edible flowers tucked into the center of a cake adds instant elegance. “You put three of those around the table and candles everywhere, and you’re done. You’ve got dessert for 10,” she says. “You don’t even have to bake. You just get to take all the credit and all the glory.” Beverages also can become centerpieces at holiday parties. “Maybe in the entry or foyer, you take a nice silver platter — it doesn’t have to be real silver, it can be one of the silver colored plastic party platters you get at the party store — and put an eclectic collection of glasses on there with different champagne cocktails,” Lee says. “They look beautiful on the tray.” Mixing them is as simple as combing equal parts juice and champagne — the cheaper the better, since the juice will dominate the flavor anyway. Garnish with frozen blueberries, cranberries or peaches. “All of those things you don’t even have to skewer or decorate,” Lee says. “Just pop them in the glass and they keep the drink cold. Plus, it’s beautiful.” Cranberries also star in an edible centerpiece created by Matthew Mead, a contributing editor to Country Home magazine. Mead, who

recently published his own magazine, Holiday With Matthew Mead, uses toothpicks to attach cranberries, strawberries and grapes to foam cones of various sizes for a decoration that can be served with a cheese course or at the end of the meal. “You can mix vanilla yogurt with a little caramel sauce and some cinnamon, and it makes a great dip for fruit,” he says. Though edible centerpieces can take more time to prepare, Mead says they make sense. “A lot of these things can be made from things found at the grocery store or items you’d be using as part of your dinner party anyway,” he says. “People love to see something on the table that’s a little different and engaging, and I think an edible centerpiece is certainly the epitome of engaging.” He suggests using plain white dinner plates stacked on small, overturned stemware to create a tiered display stand that could hold a variety of baked goods, from dinner rolls to croissants. Reusable adhesive can be used to secure the plates. “Your bread course is now a beautiful arrangement,” he says. For children of all ages, he creates a “cookie vase” comprised of a large urn filled with wooden skewers topped with cookies and chocolate truffles. Purchased royal icing is used to adhere round and flower-shaped cookies to a gumdrop, which is then speared with the skewer. Dots of royal icing on the front of the cookies add more decoration. “I like to use a lot of things that anyone can get anywhere,” he says. “People love this kind of thing. It’s something they’ve never seen before, it’s totally edible and it’s just fun.” ◆
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The San Mateo Daily Journal

Seafood Ceviche
Sam’s Chowder House
Executive Chef Lewis Rossman Serves 8-10

Ingredients:
1 lb Bay Scallops 1 lb Rock Shrimp 2 cups Lime Juice ½ cup chopped Cilantro 1 chopped Jalapeno 1 cup Mango, diced Salt and Pepper to taste Avocado garnish (optional)

Preparation:
Separately briefly blanch the seafood in well salted water approximately 30 seconds. Drain and chill. Combine and toss with the other ingredients and adjust seasoning. Add avocado on top as a garnish. Enjoy! Sam’s Chowder House offers a casual dining experience, reminiscent of a New England Style seafood house. Enjoy Clam Chowder, Sam’s famous Lobster Roll, Fish and Chips, daily fresh fish, Maine lobster, an Oyster Bar and more. Private Dining and Lobster Clambakes available. Locations in Half Moon Bay and Palo Alto. www.samschowderhouse.com

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Herbs
By Dean Fosdick

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add flavor to your holidays

omegrown herbs are a natural choice for adding a special flavor to your holidays — everything from giving food a boost to providing Christmas cheer when decorating, clearing the air or personalizing gift-giving. Stuff some sage and rosemary into the Thanksgiving turkey. Deck the halls and stairwells with holly and ivy. Steam up aromatic clouds of lavender and lemon verbena. Put a cork on bottles of herbal vinegars, herbal cooking oils, herbal bath salts, herbal mustards, butters or teas. That not only demonstrates the depth of your culinary creativity but it also trims the price of your presents. “It depends upon whom you talk to, but herbs are generally defined as any plant that has a use by humans other than (providing) food or fiber,” said Scott Aker, unit leader, gardens, with the U.S. National Arboretum in Washington. “They have medicinal uses, industrial uses, culinary uses, decorative uses.” Many herbs also have religious and holiday significance.

“Roses, for example,” Aker said. “Their petals once were commonly used for making rosary beads. It’s a laborious process.” The Druids of ancient Britain cherished holly for its permanence. The deep green of its leaves persist even through the coldest and darkest days of winter. Others valued holly for its decorative aspects while some attached Christian symbolism to the tree’s berries and blossoms. Ivy symbolizes friendship while rosemary is called the herb of remembrance. “Legend has it the Virgin Mary and Joseph when fleeing Egypt stopped in the desert under a rosemary bush,” said James Blythe, who owns and operates the Golden Owl Herb Farm at Sumerduck, Va. “Mary put her blue cloak over the bush to dry and the color of its flowers changed forever from white to blue.” Herbs can be annual, perennial or woody. They have been used to augment
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Claudia’s Pastes & Empanadas

Customers Bay Area wide love our traditional pastry turnovers and Tamales. Try these next: Bacon Breakfast Paste featured at San Mateo Bacon & Brew, seasonal pumpkin, or apple. Great for a meal or snack & reheat well.

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DISH Winter/Holiday 2013 5

Furikake Popcorn
Takahashi Market
This has been a popular treat in Hawaii for years, and it’s even sold as a pre-packaged mix under the “Hurricane” brand name. But you can make it yourself. Ingredients: 1 pkg. microwave popcorn, unsalted kind 3 to 4 Tbl. butter (4 Tbl = 1/2 cube butter) or margarine [note: you may not need to use butter if the microwave popcorn already has butter in it] 1 1/2 Tbl. Mishima brand nori komi furikake (Available at Takahashi Market!) 1/4 cup mixed arare (rice cracker) Preparation: Prepare microwave popcorn per instructions on package. Melt the butter on low heat in a saucepan. Pour the melted butter over the freshly popped (still warm) popcorn, and mix to coat the popcorn evenly. Sprinkle the furikake over the popcorn and mix again so the furikake will coat the popcorn evenly. Mix in the arare and serve. The key to this is using the melted butter or margarine before you mix in the furikake. Without the melted butter, the furikake will not cling to the popcorn, and most of it will fall to the bottom of the serving container. Takahashi Market is a family owned & operated market that started in 1906 . We’re known for our complete line of Asian and Hawaiian foods. Try Sachi’s Take-Out Hawaiian-style plate lunches: Loco Moco, Kalua Pork, Bacon/Spam Musubi, Chili and Rice

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Herbs from pg 7
flavors, add aromas and provide colors since the days of the Egyptian pharaohs, yet they seem to have fallen from favor in this country — at least until recently. “People now can go into the supermarket and buy whole plants that are packaged,” said Aker. “A few years ago, it was just dried herbs. Beyond parsley, you couldn’t find anything fresh. Families are cooking healthier.” People also are growing more things outdoors despite the longtime trend toward urbanization, he said. “We have smaller and smaller lots, but that’s great for herbs. You can grow them in small areas.” Herbs are easy to grow as long as they get plenty of sun — at least six hours a day — and sit in well-drained soil. Fertilize sparingly, especially on fastgrowing, leafy cultivars. Some herbs, like anise, caraway, dill and cumin, grow better when planted from seed. Others, like tarragon, mint, thyme and rosemary,

prefer being transplanted from pots or cuttings. Many herbs are winter hardy and will continue growing after weathering a few hard frosts. That includes oregano, sage and rosemary, among others. That trait also makes them strong candidates for holiday use. Some, like basil, sweet bay and scented geraniums, require attention if they are to be of any use during the cold months. You can dry them or freeze them for later. Tie the plants into compact bundles and hang them upside down. Or grind some of the culinary varieties into a coarse powder for use in shakers by the stove. Think thyme, rosemary, mint, oregano and sage, among others. You also can bring some potted herbs inside to winter over. Monitor temperatures, however, when making them over into houseplants. “There are two key words here: cool and bright,” Aker said. “If you have an unheated sunroom, that’s perfect. Most herbs like full sun but cool nights. They

also want to be a little dry between waterings” If you decide to keep your hardier herbs outside, then cover them whenever cold weather is forecast. Drape them beneath some plastic, a fabric ground cloth or yesterday’s newspaper. Mulching will help your perennials survive winter. Fashion some of your plants into small kitchen gardens, which make popular gifts, Blythe said. “That’s a combination of potted herbs and cooking herbs. People put them on windowsills and use them through winter,” he said. “With enough direct sun you can grow warm weather herbs well into the New Year. Basil. Marjoram. Rosemary. Most of the mints do well in windowsills.” Culinary herbs, whether used fresh or dry, are considered supplements rather than staples. Either way, they inject some zest into your cuisine. ◆

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DISH Winter/Holiday 2013 7

Brown sugar and spice

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give turkey a sweet heat or this combination of sweet and

heat, we reached for a bunch of spice cabinet and baking shelf staples. We start with a base of brown sugar (light or dark, it doesn’t matter). We then tame that sweet jolt with smoked paprika, chili powder, onion powder, cayenne, garlic powder, salt, pepper and thyme. That mixture gets rubs all over the turkey, inside and out, over and under the skin. The result is as described — a sweet and spicy flavor that permeates the meat and pairs so well with the rest of the meal.

Start to finish: 2 1/2 to 3 hours Makes a 12- to 14-pound turkey with gravy

2 large yellow onions, quartered 2 large carrots, cut into pieces 1 cup packed brown sugar 1 tablespoon smoked paprika 1 tablespoon chili powder 1 tablespoon onion powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder Salt and ground black pepper

2 teaspoons dried thyme 3 tablespoons olive or vegetable oil 12- to 14-pound turkey 1/2 cup white wine 2 cups reduced-sodium chicken broth 3 tablespoons all-purpose flour Heat the oven to 350 F. Arrange a rack in a large roasting pan. Scatter

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the onion and carrot chunks beneath the rack. Using a food processor, a spice grinder or a mortar and pestle, grind together the brown sugar, smoked paprika, chili powder, onion powder, cayenne pepper, garlic powder, 1 teaspoon black pepper, 2 teaspoons salt, and the dried thyme. Rub the olive or vegetable oil all over the surface of the turkey, then rub the sugar-spice mixture all over the turkey. Be sure to rub some under the skin as well as inside the cavity. Arrange the turkey on the rack in the roasting pan. Roast for 2

to 2 1/2 hours, or until the breast reaches 160 F and the thickest part of the thigh reaches 170 F. If the turkey begins to darken too much, cover it with foil. Transfer the turkey to a serving platter, wrap with a layer of foil, then a couple layers of kitchen towels to keep warm. Remove the rack from the roasting pan. Discard the onions and carrots. Place the roasting pan on the stovetop over medium heat and bring the juices to a simmer. Add the white wine and scrape up any browned bits in the pan.

In a small bowl, whisk together the chicken broth and the flour. Pour into the pan, whisking continuously. Simmer for 5 minutes, while continuing to stir. Strain the gravy and season with salt and pepper. Serve with the turkey. ◆
Nutrition information per serving (assumes 20 servings) (values are rounded to the nearest whole number): 380 calories; 150 calories from fat (41 percent of total calories); 17 g fat (5 g saturated; 0 g trans fats); 125 mg cholesterol; 11 g carbohydrate; 43 g protein; 0 g fiber; 270 mg sodium.

Thaiger Thai Kitchen

Thai Street Fare Party Trays & To Go Jananya of Damnoen Saduak town of the Floating Market creates aromatic curries and stir fry with fresh Thai herbs and spices.
The San Mateo Daily Journal DISH Winter/Holiday 2013 9

Butternut Squash Soup
Kingston Cafe
Recipe serves 8. Ingredients 2-3 butternut squash, depending on size, washed and cut in half lengthwise and remove seeds 1 medium size yellow onion, diced in 1/2 inch pieces 1/2 cup butter (may substitute extra virgin olive oil) 8 cups of chicken stock (may substitute vegetable stock) 1/2 tablespoon medium grind black pepper 1/2 tablespoon dried sage 1/2 tablespoon ground nutmeg Preparation: Preheat oven to 350. Brush butternut squash with a little extra virgin olive oil and bake on a lined cookie sheet for approximately 1 hour, or until very tender. Allow the squash to cool before removing the skins and set aside. In a large saucepan saute onion in butter or olive oil until translucent, about 7 minutes. Add the squash to the sauteed onions, along with the chicken stock and let simmer for 10 minutes. With a hand held mixer, puree the soup until smooth. If you don’t have a hand held mixer, you can use a food processor or even a blender. Add the black pepper, sage and nutmeg and serve when ready. As with most soups or sauces, this soup will taste even better the next day after the flavors have been allowed to really blend. Come visit us in San Mateo’s North Shoreview neighborhood when you’re headed to CuriOdyssey, Coyote Point Marina or Poplar Creek Golf Course. Kingston Café provides a comfortable place for the neighborhood to eat, relax & socialize.

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Fried appetizer
that’s still healthy
By Sara Moulton

Fried Spiced Eggplant
With Cucumber-Garlic Sauce Start to finish: 40 minutes (20 minutes active) Servings: 6 1 small eggplant (1/2 pound and about 2 inches wide), cut crosswise into 1/3-inch-thick slices Kosher salt 2 tablespoons all-purpose flour 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne (to taste) 1 large egg 1 tablespoon water 1 cup panko breadcrumbs 2 1/2 tablespoons extra-virgin olive oil, divided 2-inch piece seedless cucumber 1/2 cup fat-free plain Greek yogurt 1 small clove garlic, minced Chopped fresh parsley, to garnish Heat the oven to 350 F. Sprinkle the eggplant slices lightly on both sides with salt. Transfer to a large colander, then set in the sink and let drain for 15 minutes. Meanwhile, in a medium bowl combine the flour, cumin, paprika and cayenne. In a second bowl, whisk the egg and water. In a third bowl, place the breadcrumbs. Pat the eggplant slices dry. One at a time, dip each slice first in the flour, shaking off the excess, then the egg, letting the excess liquid drip off, then the breadcrumbs, knocking off the excess crumbs (they will clump). In a large skillet over high, heat 1 1/2 tablespoons of the oil. Add the eggplant slices, reduce the heat to medium and cook until golden, about 2 minutes. Flip the slices, add the remaining tablespoon of olive oil and cook until golden on the second side, about 2 minutes. Transfer the slices to a sheet pan. Bake on the oven’s middle shelf until the slices are tender (a knife will go through them easily), about 15 minutes. While the eggplant is baking, grate the cucumber on the coarse side of a grater. In a small bowl, combine the grated cucumber with the yogurt, garlic and a bit of salt. To serve, transfer the eggplant slices to a platter and top each with a generous spoonful of the yogurt sauce. Sprinkle with parsley. ◆
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his dish is my idea of a one-size-fits-all appetizer T for the looming holidays, whether we’re talking about Hanukkah, Thanksgiving or Christmas. It’s particularly apt for Hanukkah because the eggplant is “fried” in oil — and oil is one of the holiday’s central symbols. The good news is that the eggplant is panfried — not deep-fried — and vegetarian, so it’s still reasonably healthy. Heck, if you built a bigger version, you could even turn it into a vegetarian entree. Buying fresh eggplants is key. Whatever its size — and they range from thin Asian strains to big and bulbous ItalianAmericans — an eggplant should have a very shiny skin and be firm and smooth to the touch. Also, it’s best to cook it as soon as possible after you buy it. Eggplants don’t like the refrigerator; they tend to deteriorate quickly in the cold. I did salt my eggplant here, but more for flavor than any other reason. I definitely didn’t want to extend the prep time by salting and letting it sit for hours; we’re already spending a lot of time in the kitchen cooking for the holidays. I chose small eggplants for this recipe, mainly because I wanted one-bite tastes, but also because the skin on the smaller eggplants usually is more tender. But if all you can find is the larger guys, just slice them into rounds, then cut the rounds into quarters. The eggplant’s blandness makes it a terrific host for spices. I went Middle Eastern here, with cumin, smoked paprika and cayenne. But you’re welcome to roll instead with a curry or Cajun mix, or with chopped dried herbs. However you spice it, the recipe’s yogurt-cucumber sauce, which consists of exactly three ingredients and requires only 5 minutes to prep, provides a lovely cooling counterpoint. One note about the breading procedure: it’s important to knock off the excess flour, let the excess egg mixture drip off, and to tap off the extra breadcrumbs. If you don’t, you’ll end up with an over-breaded slice of eggplant and too few crumbs. Breading the eggplant keeps it from absorbing too much oil. The end result is wonderfully creamy. My husband, no fan of eggplant, scarfed up these tasty little bites with no complaint.

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Poached eggs
good choice for any meal

POACHED EGGS OVER RICOTTA
Start to finish: 20 minutes Servings: 4 4 cups arugula 2 cups ricotta cheese Zest of 1 lemon Kosher salt and ground black pepper, to taste 1 tablespoon white or cider vinegar 4 large eggs Truffle oil Minced fresh chives 4 thick slices multigrain bread, toasted and buttered Divide the arugula between 4 serving bowls. In a medium bowl, mix together the ricotta and lemon zest. Season with salt and black pepper. Divide between the serving bowls, spooning it over the arugula. Set aside. Bring a large saucepan of water to a low simmer. Add the vinegar. Crack each egg into a small glass. One at a time, gently and slowly pour each egg into the simmering water, bringing the lip of the glass right down to the water so that the egg slides in. Depending on the size of your pan, you

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By J.M. Hirsch

may need to cook them in 2 batches. Cook for 4 minutes, then use a slotted spoon to lift each egg out (letting excess water drip away). Nestle one egg into the ricotta in each serving bowl. Season the eggs with salt and pepper, then drizzle with truffle oil and sprinkle with chives. Serve immediately with the toast. ◆ 550 calories; 290 calories from fat (53 percent of total calories); 32 g fat (15 g saturated; 0 g trans fats); 260 mg cholesterol; 37 g carbohydrate; 7 g fiber; 6 g sugar; 29 g protein; 730 mg sodium.

he beauty of poached eggs is their versatility. Depending on what you pair them with, they can be breakfast, lunch or even dinner. So for this quick and easy weekday meal, I serve them with a bed of arugula, a scoop of ricotta cheese — one of the most overlooked cheeses in the dairy case (it’s good for more than just lasagna and stuffed shells!) — and a bit of buttered multigrain toast. It’s simple. It’s filling. And it could be breakfast, lunch or dinner. Want it to be a bit more robust? Just about any cooked and cooled vegetables could be added to the arugula. Leftover roasted winter vegetables, such as butternut squash or carrots, would be great.

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12 DISH Winter/Holiday 2013 The San Mateo Daily Journal

Beaujolais vineyards
aim to be more than ‘Nouveau’
By Sarah DiLorenzo Angela Swartz/Daily Journal

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he wine world’s best-known party is beginning — the ritual uncorking of Beaujolais Nouveau every November. That’s both a curse and a blessing for the famed French region and its lesser-known yet finer wines. Beaujolais Nouveau is easy to drink, but everything a fine wine is not: young, poor in tannins and not suited to storage. It’s partially because new wines could never hope to stir the imagination the way that the great wines of Bordeaux or Champagne do that the makers of Beaujolais Nouveau resorted to what has become a hugely successful marketing campaign.

It’s an operation “to bring value to a wine that is not part of the mythology of French wines,” said Serge Michels, vice president of Proteines, an agribusiness consultancy. And so, as they do every year, bars and wine shops the world over uncorked the first bottles of the 2013 Beaujolais Nouveau at midnight on Wednesday. What started as the very first chance to taste a given year’s wine in Paris years ago has led to parties as far away as Japan and the United States. “The party has started,” said Bernard RogueBouge as the new wine flowed from a barrel in his Au Petit Chavignol Restaurant in Paris. “Cheers! To the Beaujolais!” Speed is part of its mystique. Beaujolais Nouveau is typically flown to its customers, while other wines travel by ship. Wineries that make Beaujolais Nouveau

export a larger proportion of their wine than any other producer in France, sending about 47 percent of their harvest abroad every year. The biggest market is Japan, which drank nearly 9 million bottles of it last year and which also typically has the privilege of uncorking their bottles before anyone else. The U.S. downed more than 2 million bottles in 2012. The campaign has been so successful that growers of finer wines in Beaujolais, just north of the eastern French city of Lyon, wondering if they’ve created a monster that is obscuring everything else they do. Beaujolais’ nouveau wines make up about
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Beaujolais from pg 14
a third of the wine produced in the region each year. “Beaujolais represents only 0.3 percent of the land under cultivation for wine ... and yet it’s one of the most well-known wines in the entire world,” said Jean Bourjade of the professional association of Beaujolais growers, Inter Beaujolais. “(That’s) thanks to Beaujolais Nouveau. No one regrets that.” But “it’s the tree that hides the forest,” he lamented. Beaujolais Nouveau is the best known of a series of “vins de primeur” — wines that have a short fermentation period and are generally fruity and easy to drink but have a short shelf life. By French government decree, they cannot be sold before the third Thursday in November. But the rise of wines from the Southern Hemisphere has taken away a bit of that novelty, since harvests there are earlier in the year and they can claim the title of first-to-market in any given year. Plus the traditional flurry around the wines has led to some excesses, Bourjade admits.

“Everyone wanted it, so certainly at some point — it was 20 or 30 years ago — we made too much. And it’s true at that time, there were problems of quality,” he said. But Bourjade said winegrowers have since reorganized and recommitted to quality, and they now produce less than half the nouveau wine they did at the peak in the 1990s. Still, the wine has at best a mediocre reputation in France, where it is notorious for delivering vicious hangovers and considered the stuff of student parties, not fancy soirees. Bourjade said winegrowers are trying to turn that reputation around — and are trying to work their marketing magic on the region’s higher-end vineyards that make non-nouveau, cru wines. Sheri Morano, a master of wine who works with wine experts Chai Consulting, suggested the task may be accomplished if they can educate drinkers that they don’t need to drink fine Beaujolais right away. “The cru Beaujolais can last — if they last in your cellar,” she said. “They’re so good and yummy. I have trouble keeping them around!” ◆

Kingston Cafe

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Roasted Baby Carrots
with Chile, Mint and Orange Glaze
Bon Appétit

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arrots probably don’t leap to mind when you think of “spicy” and “exotic.” We ourselves never really think of carrots as anything special at all. But this recipe for Roasted Baby Carrots with Chile, Mint and Orange Glaze transforms these humble little veggies into something really exciting. The crushed red pepper especially kicks these carrots into high gear, giving them an intense heat that’s really surprising and really delicious. Roasting the carrots brings out their sweetness, which is a great balance for the spice. The orange glaze and zest, along with the mint, round out all the flavors in a great way. It’s like your carrots took a vacation and came back a little more tan, a little wilder and lot more fun. May we all be so lucky
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Vault 164

Vault 164, located in the heart of downtown San Mateo features contemporary American cuisine in an upscale and hip atmosphere. Our bar is a great place to meet friends, watch a game, features classic and new cocktails,large selection of beers on tap, and over 20 wines by the glass. The Vault Private Dining Room is the perfect place for corporate events, private parties and can seat up to 60 guests. The room has it’s own private bar and comes equipped with a full Audio-Video system.

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DISH Winter/Holiday 2013 15

INGREDIENTS 1/4 cup fresh orange juice 2 tablespoons olive oil, divided 1 tablespoon unseasoned rice vinegar 1/2 teaspoon dried crushed red pepper 1/2 teaspoon salt 4 bunches baby carrots (about 32), trimmed, peeled 2 tablespoons thinly sliced fresh mint 1 1/2 teaspoons finely grated orange peel

PREPARATION Preheat oven to 375°F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside. Stir remaining 1 tablespoon oil, crushed red pepper, and salt in medium bowl. Add carrots and toss to coat. Scrape carrot mixture onto large rimmed baking sheet. Arrange carrots in single layer. Roast carrots until almost tender, stirring occasionally, about 15 minutes (depending on size). Add juice mixture and toss to blend. Roast until juices are reduced to glaze and coat carrots, stirring occasionally, about 10 minutes longer. Season to taste with more salt, if desired. Transfer carrots to large bowl; add mint and orange peel and toss to blend. Transfer to serving bowl. ◆

Bon Appétit

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