Radio Kouzoujian

My Tomato and Lemon Cucumber Mini Harvest

2010-09-09T22:35:00.001-07:00

Simple Greek Salad Recipe

I sliced up my Orange Russian 117 and halved my Sun Sugar tomatoes and gently tossed them with peeled and sliced Lemon Cucumbers, a small sliced Bell Pepper and Red Onion, added some freshly dried Oregano, a little Olive Oil and a pinch of Sea Salt and Pepper.

That's all you do-- slice, gently toss, top with Feta Cheese and Olives and serve.

Don't forget your favorite bread for dipping.

Pulled Pork Sliders w/ Fresh Cherry Coldslaw and Charles Spinetta & Story Wine

2010-09-09T22:21:00.000-07:00

Pulled Pork Sliders with Cherry Coleslaw

2010-09-09T22:13:00.000-07:00

Pulled Pork Sliders with Cherry Coleslaw

Dry Rub:
2 tablespoons garlic powder
2 tablespoons brown sugar
1 tablespoon celery seeds
1 tablespoon paprika
1 tablespoon dry mustard
1 tablespoon pepper
2 tablespoons sea salt

3 pork shoulder, boneless butt
2 cups of your favorite spicy barbeque sauce
24 Hawaiian Sweet Rolls

Combine the dry ingredients in a small bowl. Rub the spice blend over the pork loins, cover and let marinade for 3 hours in the refrigerator. Marinade for longer if you have time.

Preheat the oven to 300 degrees.

Place the pork loins in a roasting pan, cover tightly and bake for about 3 to 4 hours, or until the meat begins to fall apart.

Remove the pork from the pan and transfer to a platter and allow the meat to rest for about 15 minutes. Pull the pork apart into long strips and place in a bowl.

Pour barbeque sauce over the meat and mix well to coat.

Place a large scoop of pulled pork on the bun and top with the cherry coleslaw.

Cherry Coleslaw

1 medium head of green cabbage, thinly sliced
1 medium head of purple cabbage, thinly sliced
10 fresh cherries, pitted and sliced
3 carrots cut in half and thinly slice with a potato peeler or mandolin
1 cup extra virgin olive oil
¾ cup Pino Noir Vinegar ((three quarter cup))
¾ cup sugar ((three quarter cup))
1 tablespoon sea salt
1 tablespoon pepper

Combine all vegetables in a large bowl. Mix other ingredients in a sauce pan and cook on medium heat until hot. Let cool to room temperature and pour over mixed vegetables. Mix well, top with sliced cherries and refrigerate for at least three hours before serving.

Michael and Charles Spinetta in front of Charles Spinetta Winery

2010-09-09T22:10:00.000-07:00

Jack & Sutter Creek's former Chief of Police, Robert Duke

2010-09-09T22:03:00.001-07:00

Culinary Road Trip ~Amadore County~ Vine Times Magazine

2010-09-09T21:58:00.000-07:00

My road trip to Amador County began early one beautiful summer day as we ventured back in time and straight into California’s Gold Country. As we drove along Highway 88 the sights and smells of the season’s fresh fruit surrounded us and, the charming fruit stand were too hard to resist. We stopped and picked up a few baskets filled with sweet cherries. I knew I was not only going to find a great wine to pair with my Pulled Pork sandwich but, I would get some great ideas on how to jazz it up with a spectacular Summer fruit as well.

Our first stop was the historic town of Sutter Creek. As we pulled into town, my son Jack was delighted to see that there was an old western show in full swing. It felt as if we stepped into a classic John Wayne movie as we strolled along Main Street. We stopped for a while as Jack mined for gold and I spoke to the, now former Chief of Police, about our wine country adventure. Chief Duke suggested that we head up to Charles Spinetta Winery, stating that “It was the counties best kept secret!” He also told me that their Zinfandels have a wonderful and very unique taste.

I took the Chief’s advice and, we headed up the Sierra Nevada Mountains to Charles Spinetta Winery. As I walked in I was immediately greeted by a smiling face and, soon began talking to Michael Spinetta about their high quality red wines and the other premium wines they offered. I absolutely fell in love with the Zinetta, which is a fun sweet red Zinfadel with unique flavors that include strawberry, cherries and pomegranate. I also found an incredible Black Muscat that would pair perfectly with most any summer dessert. This wine has hints of rosewater, hibiscus and blackberry. Chief Duke was right, magnificent Zinfandels with a very unique flare.

Both Michael and his father Charles were an absolute delight to talk to. Michael showed us how vinegar grows—that’s right grows, and Charles was just as sweet as can be. I was excited to see their well equipped chef’s kitchen and look forward to cooking in it one day soon. I also used their incredible Pino Noir vinegar in my coleslaw!

Our next stop was a return visit to Story Winery which is always an adventure with its vast grounds, breath taking views and impressive wines. There’s a quiet mystique as you look out at the 100 year old vines, this winery has been a favorite stop for both my husband and me. We sat and listened to the cool jazz band that was playing on the lower deck while sampling luscious estate Zinfandels here as well. We also got a chance to speak with Bruce & Jan TichenorI, the lovely couple who own and, have been operating Story Winery since retiring from Pharmacy practice in 1992. Here I found another perfect wine to go with my pulled pork. A 2006 Gold Hill Zinfandel that has a rich color, heavenly characteristics and delicate berry flavors.

I felt as if we “Hit the Mother Lode” on our road trip through Amador County and, look forward to returning to this magical region very soon.

Steak and Potatoes

2010-05-23T21:20:00.001-07:00

There is nothing like one's first tiny New Potato harvest; this is mine.

Biting through the delicate skin and into the soft, creamy flesh within is pure heaven. You just can't find potatoes like these in the store. I had my first taste last year with one of my weekly co-op farm boxes from Two Sister's Farm. This year I decided to grow my own.

Just boil the potatoes, toss with a little butter, salt, pepper and freshly picked parsley. This simple dish pairs perfectly with a beautifully grilled steak!

Vine Times Magazine Cover Photo

2010-02-05T09:06:00.000-08:00

Explore California's wine regions with Vine Time Magazine. You can find "Culinary Road Trip Mendocino" and many other great articles & information in the February / March 2010 issue. Look for it at a winery near you or go online to www.vinetimesonline.com.

Culinary Road Trip

2010-02-05T06:00:00.000-08:00

My road trip to Mendocino was a virtual one that kept me within a ten mile radius from my home town of Menlo Park. Even though I was unable to take the trip down the windy roads that gently moves you through the Alexander Valley – and smell the sweetness of the apples and grapes in the air – I was able to experience the glorious wines that this picturesque region has to offer while still managing to find the perfect pairings for a glorious Lavender Spring Lamb and, sensational Lavender Crème Brule as well.

My first stop was at an elegant neighborhood restaurant in Mountain View called Zucca Ristorante who’s cuisine is pulled from the South of France, Italy, Spain, Turkey, and Greece. My next door neighbor Debbie and I stopped in one night to see my friend and the restaurant’s executive chef, Abel Landeros. I coaxed Debbie out one evening, saying that we were just going to stop by and would be home in one hour. That didn’t happen. We walked in and were warmly greeted by the restaurant’s owner Praveen Singha and found a spot at the bar, we had a bite to eat, enjoyed some wine, talked, laughed and left four hours later. My son Jack and I went back a few days later.

The restaurant was warm and inviting with a buzz of laughter and lively conversation circling though the air. It was like being at home when my entire Greek family would come over; aunts, uncles, cousins and all! It was fabulous and, after enjoying some of the new dishes Abel had created, he generously offered to share a couple of his spring time dishes with me. We then found a beautiful wine to pair with the Lavender Spring Lamb. The Edmeades 2007 Zinfandel from the Mendocino County was absolutely superb. This ruby colored Zinfandel opens with a fruity raspberry bouquet, with a touch of oak and earthiness. The finish is dry with lingering mild tannins and makes a perfect pairing for this Lamb dish.

My next stop was Draeger’s Market in Menlo Park. Second to spending time at my local farmer’s market, this is my home away from home, and where I can always find great wine recommendations and friendly faces. I was in search of a great dessert wine to pair with Abel’s Lavender Crème Brule. I spoke with Draeger’s wine director, Kevin Forsaith, and he recommended Handley’s 2007 Late Harvest Reisling, Mendocino Ridge. This wine is pleasantly acidic with citric and sweet green apples, resulting in the perfect dessert pairing.

After my lovely virtual wine tour of the Mendocino County via my home town, I look forward to taking the familiar drive through the Alexander Valley and into Mendocino to visit Edmeades winery and Handley Cellars up close. Until then, there is always a great neighborhood restaurant like Zucca to enjoy great food, pleasant company and find wonderful wines. In addition, I can always count on Draeger’s to help me find great wines and to stock the first rate ingredients that are needed to put something spectacular together.

Lavender Creme Brulee

2010-02-04T19:31:00.000-08:00

This heavenly creme brulee pairs perfectly with a glass of 2007 Handley Cellars Late Harvest Riesling.

Enjoy!

Lavender Creme Brulee

2010-02-04T19:19:00.000-08:00

Recipe by Abel Landeros, Executive Chef, Zucca Restaurant Mountain View

4 Egg Yolks
2 cups Heavy Whipping Cream
2/3 Cup granulated sugar
1 Tablespoon dry lavender flowers
1/3 cup Turbinado Sugar or Sugar in the Raw

Place yolks and granulated sugar together in a bowl and mix together. Meanwhile, in a pot, bring the cream to a boil with the lavender in it.

Slowly pour the hot mixture into the egg yolk mixture until emulsified and white in appearance and then strain through a Chinoise, or sometime called a Chinois—you can also use an extremely fine sieve.

Fill four ramekins about half way to the top with crème mixture. Pour enough water into a baking dish or half hotel pan so it comes up about one inch from the bottom. Place ramekins into the water, cover with foil and baked for 25 minutes at 325 degrees.

Once custards have cooled, sprinkle a layer of turbenado sugar over the top and gently caramelize sugar with a torch. If you don’t have a small culinary torch, place under the broiler until sugar is caramelized.

Lavender Spring Lamb with Edmeades 2007 Zinfanel

2010-01-28T22:38:00.000-08:00

Culinary Road Trip February - March 2010 featured in the Magazine for California's Wine Country - Vine Times Magazine.

I featured my friend Abel Landeros' recipe for my Culinary Road Trip in the upcoming issue of Vine Times Magazine.

Abel is the executive chef at Zucca Restaurant on Castro Street in Mountain View and was kind enough to contribute to my article.

I found a beautiful Edmeades 2007 Zinfandel from Mendocino County to pair perfectly with this dish. This ruby colored Zinfandel opens with a fruity raspberry bouquet, with a touch of oak and earthiness. The finish is dry with lingering mild tannins.

You will have to pick up a copy of Vine Times at a California Winery near you and stop into Zucca for a fabulous evening.

Simple Chicken 'Super Hero' Parmesan Recipe

2010-01-12T05:57:00.000-08:00

My Post Differential Shoulder Block One Armed Simple-‘Superhero’ Chicken Parmesan Recipe

After resting my shoulder from yesterday’s visit to Dr. GI-Joe-Superhero with the Radioactive-Like Super Hero Vest… aka Dr. Millard of the Peninsula Procedure Center, I decided to lightly challenge myself to a one-armed dinner preparation. Following Dr.’s order, I need to take it easy on the right shoulder for the rest of the week. Will do! But I can’t just sit still now can I?

And might I just say, I was not expecting the scale of yesterday’s procedure, but was pleasantly surprised with the extremely high quality of care that Dr. Millard and his staff showed, all of his nurses were great and the music in the procedure room was excellent. Great people & music, it was just missing a little food and wine. Seriously, If I ever need to go back to an outpatient procedural center—I’ll go back to Dr. Millard at the Peninsula Procedure Center in Redwood City in a flash!

Flash—sounds like a ‘superhero.’ I like it and, can you tell I have an 8 year old son who lives and breathes by superheroes-- and legos.

OK, now for the food. How to plan a meal for 4 with a bum shoulder? Easy, I'll just head down to my friendly butchers at Draeger’s in Menlo Park. I’m sure my buddy Ulysses will take care of me by pounding out a few chicken pieces. Like Peninsula Procedure Center—Drager’s, I believe, is as dedicated to providing the highest quality of care! When I can’t get what I need at my local Farmer’s markets, I head to Draeger’s.

I’ll need to pick up 4 nice chicken pieces, pounded out to about one half inch or so.

Then I’ll need about a half cup of breadcrumbs and a half cup of grated parmesan cheese-- I’ll need mine grated due to the bum shoulder and all. You can grate yours if you like. I actually prefer it that way. I’ll need some good mozzarella cheese, flour, an egg as well as an onion.

Also, I’ll need a jar of organic tomatoes, chopped. Usually, I would use my own tomatoes, but they are not in season here and I ran out of the ones that I canned from this summer. So, I pick up a jar—I like the jars better than the cans, easier to recycle. Also, the tomatoes that are in the markets and are shipped in from who knows where, are not my first choice either. Forgive my grammar—that was a little awkward.

I’ll pick some oregano, parsley and thyme from my garden, grab a box of my favorite pasta and make sure I have some good extra virgin olive oil, butter, sea salt and pepper. I usually have all of these ingredients on hand, with the exception of the chicken and the mozzarella—I like to buy those fresh as needed. I would love to have egg laying chickens, but for now, I pick them up at my local farmer's market each week. Now, with a handful of staples, and a good market close by, it’s easy to whip up just about anything.

Oh yes, and then there is the wine. I’ll pop open one of my favorites. I wonder if I can drink wine after my procedure? I just may have to call Dr. GI-Joe-Superhero with the Radioactive-Like Super Hero Vest and ask. Maybe I should just refer to him as Flash? No, maybe not—might be too disrespectful.

From what I saw yesterday morning, he’s a GREAT doctor. Not kidding!

Here’s what I’ll do next:

Get all my your ingredients together-- even though I’m very right brained, I do get over to the left side for this one— it’s easier to Pinch–N Dash when you can grab what you need!

Tomatoes, olive oil and a chopped onion
Chicken pieces pounded out and lightly salted on both sides
A shallow bowl of flower
A shallow bowl with a beaten egg and a tablespoon of water
Another shallow bowl of a mixture of parmesan cheese, breadcrumbs and, some chopped parsley, oregano and thyme added to it.
Salt & pepper

I start with the sauce:

Sautee the onions in about 2 tablespoons of olive oil until golden brown over medium-high heat. Add a pinch of salt and pepper. Pour in chopped tomatoes and reduce to low. Let simmer for about 15 minutes. Add a pinch of fresh herbs and continue to simmer until reduced down. Add salt and pepper to taste.

While the sauce is cooking, warm up a grilling pan on medium high heat, once heated, add a little olive oil to the pan and begin to heat water for your pasta. And cook when ready.

Place a piece of chicken into the flour and lightly dredge both sides, making sure to shake off any extra flour that does not stick. Dip the dredged chicken piece in the egg mixture. Transfer the chicken to the cheese and breadcrumb mixture to coat both sides evenly.

Carefully place the coated chicken pieces in the grill pan and brown on both sides. Pour the tomato sauce over the chicken and sauté for about 5 minutes. Add sliced mozzarella to the tops of the chicken and melt the cheese.

Serve over pasta, garnish with some fresh herbs. Enjoy alone or, with your family and friends. Pop open a nice bottle of wine, break into a loaf of French bread and unwind.

My top photo is a version of this dish I made at the end of the summer-- notice the vine ripened tomatoes from my garden? I'm already planning out what I'm going to plant in the Spring. Also, I used an Eggplant from my garden as well. And, below that is Dr. GI-Joe-Superhero wearing his superhero vest!

Have fun making this dish. I'm going to see how well I can do it with my left arm. Enjoy!

Some of my Menlo Park Farmer's Market buddies

2010-01-10T17:23:00.000-08:00

Some of my buddies at the Menlo Park Farmer's Market. Reggie and Don at the fungi stand, Nick at Olivas de Oro -- you have to check out his new soda can wallets-- and my buddy Pietro with a couple of his latest catches. I'll be in line early next Sunday to pick a few live ones before church!!

A well needed Menlo Park Weekend

2010-01-10T15:22:00.000-08:00

I had a wonderful evening with some of my AIM4MP buddies at Flea Street Cafe in Menlo Park Saturday night. We sat and chatted about upcoming special education events, unbelievable IEP's, how we can help to facilitate the needs of many of our special kids. We also chatted about our families, food, wine music & friends-- typical mom stuff.

I was looking forward to having one of Flea St.'s famous lavender lemon drops and enjoy some of Jesse's delicious seasonal offerings. I've had watermelon radishes many times before, but never on buttered bread topped with a pinch of salt. Jesse suggested it as she was walking by and it was outstanding! I needed a night out with some moms who 'get it' and Flea St. Cafe was the perfect place to go. As a mom with a son with high-functioning autism, a little respite every know and again helps to heal the soul and keep us doing what we need to do for our kids--unfortunately, it can be a tough battle. But, It's ALL Good!

Then this afternoon, my family headed over to the Menlo Park Farmer's Market. We saw many familiar faces and met some new people as well. I love exploring local farmer's markets-- especially the one in my home town of Menlo Park. My son loves hanging out with Nick at Olivas de Oro-- and I love their olives oils and their pesto is outstanding. I picked up some mushrooms from Don and Reggie at my favorite mushroom stand, I also picked up some greens and a handful of Narcissus Bulbs to plant in our yard. The people there are truly the best!

I feel like I fed my soul this weekend with all that is good. Jesse Cool & Flea St. Cafe always inspires me with it amazing seasonal fare and great atmosphere. I had the pleasure of hanging out with two cool moms and meeting a great couple at the bar-- Michael, I know I know you from somewhere!!

After the market we headed over to Drager's market. Jack went upstairs to see Gilda and my husband and I headed over to Ulisses in the meat department to pick up some calf's liver to saute up with some onions. My husband loves this!

I think I'll make a mushroom risotto to go with it.

Life is good.

2010 Here We Come-- with meat,veggies good friends, family, wine and more!

2010-01-08T13:32:00.000-08:00

What a great way to bring in the new year. Hanging out with my husband and son-- not shown-- my very good friend Jessy and her longtime friends and their families. Great friends, a fantastic family paired with food, wine and more food.

Jessy marinated this piece of meat for three days, it was unbelievable!! Jeffrey would have been proud! Olive oil, soy, salt and other stuff. I'll have to have Jessy post her recipe for this one.

We also had the pleasure of Brad and Jennifer's potatoes, awesome -- again-- I'll have to get that recipe.

I made the Brussels sprouts. Pretty east, clip off one end, cut in half, saute with your favorite olive oil-- toss in some sliced shallots, and a pinch or two of sea salt and pepper and wallah! You're done! Mine got overcooked a bit in the warming -n- waiting process on New Year's Eve. Turned into sort of a Brussels sprout mush -- but they were really good anyway!

And then there was Rico's cristatta --sorry, can't spell that one, but it was a glorious layering of philo, butter, cheese and sugar --- it was out of this world! I'll see if I can get the recipe and a photo. Don't know how I missed that one. It was so good, I did not want to take a photo, I just wanted to dive in. Apparently, that's what Jessy had for breakfast the next day.

Wishing all of you and your families a wonderful 2010 and to all the wonders that lie ahead!

French Beef Stew Photo

2009-12-05T18:02:00.001-08:00

French Beef Stew Recipe

2009-12-05T17:43:00.000-08:00

French Beef Stew

I had fun making this stew today for a special little friend's birthday dinner!

3 slices Applewood bacon, sliced into half-inch pieces

2 cloves garlic, thinly sliced

1 leek, sliced

1 pound chuck roast, cubed

2 pieces beef shank, beef removed and cubed (save the bone)

3 tablespoons whole wheat flour

1/3 cup Cabernet Sauvignon

2 ½ cups beef stock

4 large tomatoes, cubed, or 2 cups canned tomatoes

1 bay leaf

3 carrots, cubed

3 medium Yukon Gold potatoes, cubed

2 cups fresh or frozen green beans, snapped in half

Kosher or sea salt and pepper

Brown bacon in a Dutch oven over medium-high heat for approximately 5 minutes. Add garlic and leek and sauté for a few minutes, or until lightly browned.

In a separate bowl, mix cubed chuck roast and beef shank, shank bone, flour and a pinch each of salt and pepper.

Add meat and flour mixture (including bone) and a generous pinch each of salt and pepper to the Dutch oven and brown for about 10 minutes.

Reduce heat to low and stir in wine and beef stock. Add tomatoes and bay leaf. Stir gently and cover. Cook for approximately 1-1/2 hours or until meat is tender.

Remove shank bone. Stir in carrots and potatoes and cook, uncovered, for 10 minutes.

Finish by stirring in green beans and continue to cook uncovered another 10 minutes, or until vegetables are done and stew has thickened. Add salt and pepper to taste.

Recipe created by Denise Kouzoujian & Pam Larkin

Downtown Palo Alto Farmer's Market-- No Accidents!

2009-12-05T13:58:00.000-08:00

I think I may have headed over to the Farmer's Market in Downtown Palo Alto intending on getting some veggies for a French Beef Stew and some fruit for some little pies, but got a little side tracked along the way. I made it to the Farmer's Market, but did not make it past the first four vendors. No accident!

1st stop - I met Justin at the Spice Hound and picked up a couple jars of Mediterranean Sea Salts, both in the hard & flake form, a jar of Rubbed Sage and some Mulling Spices. I'm using them now in my French Beef Stew. I'll heat up some cider to enjoy with our little pies at a later time.

2nd stop - All I had to do was to take a step to the left and next door to Hodo Soy Beanery and pick up some Thia Spiced Tofu Strips from Ray Chang. They were delicious & I had them for lunch. Ray also told me that Hodo Soy gives tours of their facility in Oakland. I'm going to have to get a group out there for a little road trip-- would make for a great play date!

After talking with Justin and Ray for a bit, I moved over to a very familiar face from the Menlo Park Farmer's Market-- Pietro with F/A Anne B. He's such a great guy and always catches the best fish! I met Kimberly and she has me sold on making some Ling Cod for dinner tomorrow. She said that it's a white fish that is a bit on the sweet side, firm yet flaky. She recently cooked it up on the BBQ after a dry her rub. Pietro just baked some up last night! Hmmmm .... wonder what I'm going to do with mine tomorrow? You'll just have to wait and see-- or, send some suggestions my way!

Last stop was a trip, how many times do you find amazing sorbet at a Farmer's Market or any sorbet for that matter. I was very excited to run into Sophie and Noah at the Scream Sorbet booth. I've been looking for the perfect sorbet to use as a pallet change at a dinner I'm having soon. I tasted what they had, Noah told me a bit about the unique style of sorbet making they have and what do you know-- I found my sorbet guy!! Hopefully, he will be able to make the unique one that I need for this very special dinner next week. Hint, hint Noah!! If not, It's All Good, but I will definitely be going back anytime I'm in need of a 'screaming sorbet!'. I picked up a container of Coconut Thai Basil and Strawberry Lemonade to take home with me-- both amazing!!. It sounded like they will be at the California Street Market on Sundays in Palo Alto as well.

On Sundays, I'll just have to split my time between Menlo Park & Palo Alto Farmer's Markets, in, around and before and after all of the other things that I will be doing on this day of rest.

Farmer's Market's Feed My Soul!

I was very successful with my trip to the Farmer's Market today. However, I never made it past the first four booths to pick up the veggies needed for my French Beef Stew. I had to switch to plan B and head over to Whole Foods on Emerson Street instead!

If you were wondering where the Vine Times Magazine came from, I always seem to have a copy with me. My article has turned into my new business card.

Stew is on the stove, the wonderful smells are in the air, I filled up on a tasty tofu, new spices are on the shelf, getting ready to put a little treat together with Pietro's Smoked Salmon for my family and I to enjoy. Great start to the day!

Cheers,
D. Rae

Fall leaves & fun in Yosemite

2009-12-05T07:00:00.000-08:00

My little guy was having some fun in the fall leaves while we were recently on a family road trip to Yosemite. My family and I love that place. You can feel the 'Spirit of Yosemite' everywhere! It's in the rocks, the water, the wind, the air, trees, animals, food and the ground that you walk on. It is a truly magical place.

Here, we were playing in the leaves and, trying to burn off some calories after having an awesome lunch on the patio the Ahwahnee Hotel.

Have any of you had some cool Yosemite adventures that you would like to share? Would love to hear about them or, maybe even a recipe that was inspired from your Yosemite journey.

Share them!

Feelings of Fall -- A poem! Winter is only 17 days away, I have to get all my 'Fall' in while I can!

2009-12-05T06:40:00.000-08:00

FEELINGS OF FALL Created September 18, 2005 & Revised Thanksgiving 2009

There is a cool nip in the air,

Labor Day has come and gone, leaves are getting ready to change and autumn is here.

This is my most favorite time of the year!

The temperatures are beginning to cool, kids are back in school.

We have new beginnings, new friends, a new season and chapter if you will.

Delicious thoughts of soups and stews, broccoli flower, potatoes and mushrooms to name a few, followed by a warm baked apple-cranberry pie.

When I think of Autumn I think of an old quilt and cuddling up with my husband, my son and warm cup of tea.

Lighting a fire and reading a good book, relaxing music,

Taking warm baths, and POMEGRANATES!

When I think of Autumn I start planning for Halloween with all the wonderful costumes, tricks & treats, pumpkin ice cream and other good eats.

I put on soft sweaters old and new,

Warm yellows, oranges, browns and blue.

I look forward to Thanksgiving Dinner with family and friends,

Enjoying long conversations, great music, wine and food until the very end.

This is the time I reflect on the past,

Knowing that this year has gone by much too fast!

I try to hang on to today while I can, freely living in the moment while continuing to responsibly plan ahead.

I'll pick up the phone and call an old friend.

And, reflect on ALL of the wonders in my life ....from now until then!

Written with love by,
Denise Rae Kouzoujian aka D. Rae

This poem is dedicated to my wonderful husband Van and my little man Jack—and, to my wonderful family & friends.

Off to the Farmer's Market in the morning!

2009-12-05T00:28:00.000-08:00

My basket is empty and I'm off to the Farmer's Market in the morning to find some fall fruit to make little pies & pastry puffs.

Last week, while on a 'morning Mom strike', I stopped by the Sunday Menlo Park Market and brought some things to share-- a copy of Vine Times, some wine and olives from Botegga. I had to pick up some pumpkins, mushrooms, Olive Oils and more. There is something to say about a good 'morning Mom strike!' Mine was great, it ended with a lovely hike.

Not going on strike tomorrow, just off to the market and, I can't wait to see what I find on my journey. Maybe some veggies for a French Beef Stew or possibly I'll run into a friend or two. Sorry, I'm not a poet!

OK-- back to the topic at hand.

I love to shop local Farmer's Markets-- Menlo Park on Sundays and Palo Alto on Saturdays and Sundays too, while hitting as many others as I can during the week.

Where are your favorite Farmer's Markets?

My garden, Fred at MP Farmer's Market (sampling Chiarello's wine), my little man with a bounty of greens, plus a few more shots!

2009-12-04T05:00:00.000-08:00

Photos of Greens & Onions from Pam's Garden

2009-12-04T04:49:00.000-08:00

Fillet Mignon with a Port-Zinfandel Reduction Photo

2009-12-03T22:14:00.000-08:00

Fillet Mignon with a Port-Zinfandel Reduction Recipe

2009-12-03T22:13:00.001-08:00

Fillet Mignon with a Port-Zinfandel Reduction

This is a tasty recipe that Pam Larkin and I created for our book proposal and, it was recently published in the November/December 2009 issue of Vine Times Magazine. We had fun trying to get the sauce to stay where it was suppose to for the photo. Neither one of us are professional food photographers and it was harder than we thought. But we had a lot of fun doing it.

And, we always enjoy growing any and all of the vegetables that we can. These particular greens came from my garden, the onions were from the Menlo Park Farmer's Market and the fillet came from my butcher buddies over at Draeger's in Menlo Park.

It pairs perfectly with Chiarello’s 2007 Giana Zinfandel. I found this wine on my "Culinary Road Trip" in the Napa Valley. My chef friend, Barbara Glasner and I took an unexpected stop in Yountville and had a fabulous lunch at Michael Chiarello's new restaurant, Bottega, and later stopped into NapaStyle to pick up this wonderful wine and other great finds.

For the reduction:

3 tablespoons extra virgin olive oil

½ cup mixture of red and white onions, sliced (cioppolini are a nice, delicately-flavored onion to use here, if available)

1 cup wild mushrooms, chopped (can be a mixture, like oyster, trumpet and so on) .. actually, you can slice them if you would like.

1 cup port

½ cup zinfandel

1 tablespoon late harvest zinfandel (for example, Rosemblum Cellars.)

½ ounce chunk of gorgonzola

1. In a medium saucepan over medium heat, saute the onions and mushrooms in olive oil for 7-8 minutes, or until golden brown. Set aside. In the same pan, combine the port and zinfandel and heat slowly over medium-low heat, stirring occasionally. Let it cook down, or reduce, for about an hour, or until it coats the back of a spoon. Remove from heat and finish by stirring in the late harvest zinfandel.

For the fillets:

1. On the grill or in a grill pan, cook the fillets over medium-high heat for about 6 minutes each side, depending upon your desired doneness. Set fillets on a plate and sprinkle both sides with salt and pepper. Let come to room temperature.

To serve:

Drizzle plate with port-zinfandel reduction, lay fillet on sauce. Add a scoop of the onion and mushroom mixture onto the filet, then top with French onion rings and garnish with gorgonzola cheese on top.

Artisan Bread-Crusted French Onion Rings

Preheat oven to 350F.

½ baguette artisan French bread, thinly sliced

1 cup rosemary-infused olive oil

1 cup extra virgin olive oil

1 egg plus 2 tablespoons water

2 medium onions, sliced and slices separated

1 teaspoon fresh rosemary, diced

Rosemary sprigs for garnish

1. Lay slices of bread on a cookie sheet to toast in oven. Watch them closely as they’ll go from not-toasted to too-toasted very quickly. Crush to make breadcrumbs and add rosemary. Set aside on a plate. Beat the egg and water in a small bowl.

2. Dip onion rings into egg wash, then coat with breadcrumb mixture. In a medium saucepan, heat olive oil over medium heat and fry onions, several batches at a time in a single layer, over medium heat for a minute or less. Remove from heat and sprinkle with salt.

Wilted Mixed Greens:
4 bunches of your favorite greens, I like Swiss Chard, Kale & Mustard Greens
4 large shallots, sliced thin
3 cloves of garlic, sliced thin
1/4 cup extra virgin olive oil
1/2 cup chicken broth -- I like organic or making my own!
Sea Salt and Pepper to taste

Cut greens into large 1-inch pieces and set aside. Heat oil in a large pan and add garlic and shallots and a pinch of sea salt. Cook until they begin to caramelize. Add greens to pan and cook down. Once greens begin have wilted, add chicken broth and cover for about 5 minutes.

Enjoy!

Recipes created by Denise Rae Kouzoujian and Pam Larkin.

more pumpkin seed photos

2009-12-03T06:01:00.000-08:00

2009-12-03T06:00:00.000-08:00

I found this special pumpkin seed pumpkin at Baianicchia's stand at the Menlo Park Farmer's Market last month.

It makes the best pumpkin seeds ever. I gave one to my friend Jessy and she recently posted her recipe on her own blog, dine for one.

What I did was simply cut the pumpkin in half, scooped out the seeds & pulp and put them in a bowl of water. The seeds tend to float, and I find it's the easiest way to remove the seeds from the pulp and and rinse them at the same time.

Always finding a way to multi-task!

I then placed them in a single layer on a cookie sheet that was lined with parchment paper, brushed one side lightly with olive oil and sprinkled a pinch of sea salt on them. Baked at 350 deg for about 20-30 minutes -- until I got the desired result of 'chrunchyness' that I liked. Your cooking time may vary. I also, used my wooden spoon and moved them around every 10 minutes or so when I checked on them. Don't know if it helped in the cooking process, but I had fun doing it!

This pumpkin makes the best pumpkin seeds. My nieces, nephews, son and family gobbled them up at Thanksgiving.

2009-12-02T14:29:00.000-08:00

Welcome to Radio Kouzoujian!

This blog is dedicated to my wonderful husband & son, my fantastic family & friends and, in memory of Jeffrey Walker, my dear friend who inspired me to start blogging with Radio Walker.

My name is Denise Rae Kouzoujian. I am a mom to a cool little 8 year old boy, a wife to a fantastic guy, a Personal Chef, I own & operate Food For The Soul with D. Rae, I'm an active member of the USPCA, I write a column called "Culinary Road Trip" for Vine Times Magazine and, I am a proud member of the writing group at Kepler's Book Store and The Well Read Donkey.

I want to extend a special special thank you to some amazing women in my life. First to Aggie at Kepler's, her help and encouragement got this blog up and running today. And, to Vicky, my publisher at Vine Times, your faith in me from the beginning and continued support has kept me writing over these last few years, and to Jessy Berg, my dear friend and 'co-inspirer', who created a garden for me to grow. And finally, to my mom-- who's strength and guidance made me the woman I am today. Thank you all!

I hope you have fun with my new blog and enjoy it as much as I will enjoy cooking, traveling, taking photos, writing and reading your comments.

My motto in life is-- "It's All Good", and my favorite saying is "Right On!"

Cheers,
D. Rae

Radio Kouzoujian

My Tomato and Lemon Cucumber Mini Harvest

Pulled Pork Sliders w/ Fresh Cherry Coldslaw and Charles Spinetta & Story Wine

Pulled Pork Sliders with Cherry Coleslaw

Michael and Charles Spinetta in front of Charles Spinetta Winery

Jack & Sutter Creek's former Chief of Police, Robert Duke

Culinary Road Trip ~Amadore County~ Vine Times Magazine

Steak and Potatoes

Vine Times Magazine Cover Photo

Culinary Road Trip

Lavender Creme Brulee

Lavender Creme Brulee

Lavender Spring Lamb with Edmeades 2007 Zinfanel

Simple Chicken 'Super Hero' Parmesan Recipe

Some of my Menlo Park Farmer's Market buddies

A well needed Menlo Park Weekend

2010 Here We Come-- with meat,veggies good friends, family, wine and more!

French Beef Stew Photo

French Beef Stew Recipe

French Beef Stew

Downtown Palo Alto Farmer's Market-- No Accidents!

Fall leaves & fun in Yosemite

Feelings of Fall -- A poem! ** Winter is only 17 days away, I have to get all my 'Fall' in while I can! **

Off to the Farmer's Market in the morning!

My garden, Fred at MP Farmer's Market (sampling Chiarello's wine), my little man with a bounty of greens, plus a few more shots!

Photos of Greens & Onions from Pam's Garden

Fillet Mignon with a Port-Zinfandel Reduction Photo

Fillet Mignon with a Port-Zinfandel Reduction Recipe

Fillet Mignon with a Port-Zinfandel Reduction

Artisan Bread-Crusted French Onion Rings

more pumpkin seed photos

Feelings of Fall -- A poem! Winter is only 17 days away, I have to get all my 'Fall' in while I can!