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Wednesday, February 28, 2018

28 March, 2018 - Hazelnut Rosemary Crackers from Cavallo Point Lodge

Hazelnut Rosemary Crackers
Chef Ethan J. Howard

One of my favourite bakers/pastry chefs has to be Ethan Howard from Cavallo Point Lodge, The Lodge at Golden Gate.  It doesn't hurst that his place of work sits on stunning grounds right under the Golden Gate Bridge, surrounded by the aromas of eucalyptus trees (gum trees).  You'll taste some of his delectable breads dining at Farley Bar and Murray Circle, as well as mouth watering desserts.  And at their Mercantile, you'll find some of his goodies to take home.  I begged Ethan for his Hazelnut Rosemary Crackers recipe - it's so flavourful, short and great with cheese and wine.

Bon Appetit!

Rosemary Hazelnut Crackers

Makes about 40 crackers, depending on size

2 cups all-purpose flour                                 
½ cup semolina          
¾ cup whole wheat flour
2 teaspoons salt
1 ½ tablespoons granulated sugar
1 cup ground hazelnuts         
2 teaspoons chopped dried rosemary
1 ¼ cups whole milk
2/3 cup olive oil
Sea Salt, to taste

Preheat oven to 325˚.  In a mixing bowl, combine the dry ingredients with the hazelnuts and rosemary.  Place mixture in a mixer, and using the paddle attachment on slow, gradually add the milk in three intervals. Increase the speed and slowly add the olive oil.  Mix for about 5 minutes or until the dough is moving around in the bottom of the bowl instead of being stuck at the bottom.  (You can also do this in a large bowl using a spatula).

Grease the back side of 3 cookie sheets with butter or spray and place a piece of parchment paper on top of that. Divide the mixture in 3 and transfer to the back side of the cookie sheet.  Place another piece of parchment on top.  Using a rolling pin, roll out the dough till it’s as thin as possible. Remove the top layer of parchment.  (At this point you can pre-cut the cracker to whatever sized portions you want.)

Sprinkle salt on top of the crackers and place into the oven for 7 minutes.  After 7 minutes turn the sheet pan 180˚ and bake another 10-15 minutes or until golden brown.  Cool to room temperature on a wire rack then transfer to a sealed container. Store In a cool dry place for up to a month.  

Ethan Howard

Ethan Howard, pastry chef at the award-winning Murray Circle restaurant, uses fresh, local ingredients to create the refined, sweet treats that complement Murray Circle's ever-changing, seasonal menu. Chef Howard believes in the importance of natural simplicity and embracing the true essence of ingredients' natural flavours.
From the age of six while growing up in San Jose, Calif., Chef Howard knew he wanted to be a chef. He initially developed his sweet tooth for pastries while working with Chef François Payard in New York City. It was there he learned basic techniques and developed a passion for the art of baking French-style pastries.
Building upon his prior experience in New York City, Chef Howard had the opportunity to fine-tune his preparation techniques studying refined pastry at The French Laundry with Pastry Chefs Steven Durfee and Sebastien Rouxel. His next adventure led him to The Martini House in St. Helena, where he defined the pastry menu that served as a finale to the restaurant's rustic menu. Before starting his position at Murray Circle, Chef Howard worked as a pastry chef at Bouchon and Bouchon Bakery in Yountville, Calif.
Chef Howard has developed a fond appreciation of working in Marin County due to the abundance of organic, seasonal ingredients available in the area. He has a genuine passion for experimenting with unexpected flavor combinations and he searches for his creative inspiration in everyday life and art.
Consistently sought after to create his renowned signature sweet finishes for tastings and special events around the region, Chef Howard was also named one of the Top 5 Pastry Chefs in the U.S. by Gayot in 2008.

Murray Circle at Cavallo Point – the Lodge at the Golden Gate
601 Murray Circle | Fort Baker | Sausalito, California 94965
Phone: 415.339.4751 | online reservations

Tuesday, February 27, 2018

February 26 - Flavors of Cuba with Liza Gershman; The Lazy Italian Culinary Journeys.

Slow Living celebrates travel, cultures, flavors and all things Cuba and Italy tonight, as we welcome author and photographer, Liza Gershman and Italian Tour Guide, Francesca Mortilla.  It's armchair traveling that will inspire you to pack your bags for an adventure.

Founder | Creative Director

Liza Gershman, an award-winning photographer and accomplished writer, has nearly two decades of industry experience working in all facets of Commercial photography. Liza's extensive background includes Art Direction, wardrobe, prop and set styling and has as a full-time dedicated producer on her staff.

Specializing in Lifestyle, Food, Travel and Still Life, Liza's passion for food, people, and culture, have given her the opportunity to photograph in more than 43 countries and 46 U.S. States during her career.

Liza teaches workshops, speaks, and writes monthly articles on photography for Canon USA. She worked as the Senior Digital Photographer for Williams-Sonoma, freelances for Restoration Hardware, is a Getty Image Contributor, and has photographed and written 12 books for numerous publishers in the US, including Random House.

In 2010, Liza was Governor Jerry Brown's campaign photographer, and in 2014 was the lead photographer for the RedBull Youth America's Cup Team NZ2. Many of her additional clients have included celebrity chefs, wineries, beverage brands, and restaurants.

Exploring the Island's Unique Places, People, and Cuisine
By Liza Gershman, Foreword by Mari Aixalá

A lush journey through Cuba, its paladars, and its flavorful cuisine

For Cubans, food is a complex story—a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who’s love affair with Cuba began long before her first visit, takes you along on a photojournalistic journey through the streets of Cuba and its paladares through her stunning photographs of the country’s glorious sights, the lively people, and, of course, the amazing variety of food.

Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time.

This visually arresting volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you’ll also get to meet the people who create them. This remarkable volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.

Francesca Montillo

Francesca Montillo is the owner and founder of Lazy Italian Culinary Adventures. As a native Italian, and avoid home cook and baker, she started a business combining the things she loves the most: Italian food and Italian travel. In her business, she leads small-group culinary themed trips to Italy as well as offer clients custom trip planning services. Her clients include first-time travelers as well as travelers looking to spend a week in Italy learning about its cuisine, wine, olive oil and other specialty food items. When not touring in Italy and visiting cooking schools, wineries, cheese factories and other specialty shops, she can also be found leading cooking classes in and around Boston. You can learn more about Francesca and her upcoming trips to Calabria, Puglia and Bologna by visiting her at:

Lazy Italian Culinary Adventures started in 2016 from a love and passion for Italian food, travel and all things Italy. They provide clients with multiple services in order to either bring Italy to their homes in the Boston area or bring clients directly to Italy! 

Beautiful Tropea!

Services include:

Scheduled culinary adventures to Italy, private trip planning services, itinerary building and travel consulting. Private guided or unguided adventures are also available. Each week is designed according to client needs so no two itineraries are exactly alike. Built and organized by a native Italian, your vacation is designed according to your likes and dislikes! After all, it's your trip, not ours!