Cycling Foodie

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To follow-up on last night’s post, here are the recipes you’ll need to make these fajitas.

Fajitas

Not to toot my own horn, or anything, but I was told that these were the BEST fajitas ever.

Grilled Flank Steak (recipe follows – best if you start to marinate the night before)

Salsa Verde (recipe follows)

1 red onion, sliced into strips

1 bell pepper, sliced into strips

1 avocado

8-12 shiitake mushrooms

1 package Artisan-style corn tortillas (I used blue corn tortillas here)

To assemble the fajitas:

1. Prepare the salsa.
2. While the salsa is cooking on the stove, grill the flank steak.
3. Prepare the mushrooms for grilling. Rinse them well and allow to drain a few moments. Then skewer them, drizzle with a little olive oil, and grill.
4. While the steak and mushrooms are grilling, slice the onions and peppers.
5. For medium rare steak, cook until about 130 degrees. It is very important that you allow the meat to rest about 10 minutes before slicing. If you slice it too soon, the juices will run out of the meat and it will be dry.
6. While the meat is resting, cook the onions and peppers in a hot cast iron skillet. You can cook them together, but since I cannot eat bell peppers, we had to cook them separately. You want the onions to caramelize a bit, but not get too soft. The peppers, you’ll want to get a little char on them, but be careful to not overcook them. They can very quickly go from bright, colorful, and tender-crisp to overcooked. Remove from the heat, cover and keep warm.
7. While the onions and peppers are cooking, cut the avocado into slices or bite-sized chunks.
8. Heat the tortillas either on the grill or in a cast iron pan.
9. Thinly slice the meat. Thinly slice the mushrooms.
10. To assemble your fajitas, place a corn tortilla on a plate, then top with a few slices of the steak, some onions and peppers, mushrooms, avocado, and a generous dollop of salsa.
11. Chew, savor, smile, swallow, smile, repeat.

Shiitake Mushrooms

Red Onions

Bell Peppers

Grilled Flank Steak with Lime, Cilantro, & Serrano Chili

Marinated Flank Steak

2 limes, freshly squeezed
1/2 bunch fresh cilantro leaves, coarsely chopped
1-2 tablespoons of agave nectar
1 large serrano chile pepper, seeded and finely diced
1 pound flank steak
salt and pepper to taste

1. Whisk together the lime juice, cilantro, agave nectar, and chile pepper in a bowl. If you want more heat, then leave all or part of the serrano seeds. I prefer to seed chiles.
2. Lightly salt and pepper the flank steak and place into a zipper bag. Pour in the marinade.
3. Refrigerate and marinade at least a few hours or up to about 24 hours.
4. Remove from the refrigerator no more than 30 minutes before grilling.
5. Grill to desired doneness (I like medium rare, at most), which for beef is about 130 degrees Fahrenheit.
6. Remove from grill and let sit for about 10 minutes before slicing.
7. Thinly slice against the grain.

Roasting tomatillos, serranos, & onions.

Salsa Verde

1-1/2 pounds of fresh tomatillos
1 bunch green onion
4 (or more) large serrano chile peppers
A drizzle of extra virgin olive oil
1/2 bunch fresh cilantro leaves
salt and pepper to taste

1. Husk the tomatillos, rinse well, and set to drain in a colander.
2. Trim off the root end and about half of the green stem of the onions.
3. Cut off the stem end of the chile, slice in half length-wise, and scrape out the seeds.
4. Rinse the cilantro well, drain, and strip the leaves off the stems. Place the leaves on a towel to drain well.
5. Place the tomatillos, green onions, and serranos in a roasting pan, and drizzle with a little olive oil.
6. You can roast the tomatillos, green onions, and serranos on a grill or under a broiler. You’ll want to get a bit of char on them for flavor, but not too much.
7. The tomatillos are ready when they’re softened and a little bit charred. Remove from the grill or oven and set aside to cool a bit. You don’t want to try to process them while they’re piping hot. I destroyed a blender one time by not waiting. It was a very sad and expensive culinary discovery that my KitchenAid blender was no match for piping hot tomatillos. It melted the base! Very sad, indeed.
8. For this amount of salsa, you’ll want to blend it in 3-4 batches. It doesn’t really have to be evenly distributed per batch at this point because it’s all going to end up in one skillet to cook.
9. Cook on medium-high heat until the mixture begins to bubble, then reduce the heat to low. You’ll want to stir frequently to avoid scorching the bottom. I cook it until it’s slightly thickened, but still a pretty green color. The color will vary a lot from batch to batch due to the natural variation in tomatillos, how much char you have on them, and how long you cook the sauce.
10. Season to taste with salt and pepper.

This salsa is really easy and incredibly good either hot or cold. I love it on grilled chicken, carnitas, with rice, with tortilla chips, on eggs … it is am incredibly versatile sauce.

My fajitas, no bell peppers!

The Final Product!

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Couscous Salad

I got a few good rides in this weekend. Saturday about 50 miles, and Sunday 68 miles. I was looking for a simple, quick, and healthy dinner last night to refresh and refuel for the week. I wanted a salad, but something a bit more substantial, but still light. Hmm … what could be more simple than couscous? If you can boil water, stir, and wait 5 minutes, you can cook couscous.

To make this salad, prepare some Couscous, plain or your favorite flavor. Toss in some veggies and herbs … here I used peas, edamame, fresh basil, thyme, rosemary, parsley, and some extra virgin olive oil. I used a packaged pine nut flavor couscous, so I did not add any salt, but if you’re using plain couscous, you’ll want to add some salt. Serve this on top of a bed of fresh baby greens and arugula, some fresh tomatoes and avocado, and you have a healthy, light dinner perfect for a hot summer night. And, it makes for great lunch leftovers, too!

This would be great with a light, crisp Sauvignon Blanc or a dry Rose.

Enjoy!

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There was some great riding to be had this holiday weekend. I rode all 4 days, varying distances. July 4th was pretty darn windy here, but we got 50 or so miles in. The 5th, I just did about 20 in the morning; it was still pretty windy and I felt pretty beat up from the day before. Yesterday and today were nice – we got about 55 miles in yesterday and 77 today.

We had some pretty good food at home this weekend, too. We treated ourselves to a marinated tri tip on July 4th and enjoyed this with lemony Caesar salad with homemade croutons, and some grilled potato. We were a little too ambitious with food and also grilled a couple of ears of corn, but that ended up being too much, so we saved them for the next day. With the leftovers, we made some upscale tacos.

Tri Tip Tacos

We had some leftover mango-papaya salsa and a really ripe avocado, so I made a pseudo-guacamole by mashing the avocado a bit with some fresh squeezed lime juice and the stirred in the salsa. I made a simple corn relish by slicing the corn off the cob, adding a healthy heaping of chopped fresh cilantro, the juice of one lime, about a teaspoon of agave nectar, and seasoned with salt and pepper. In hindsight, a thinly sliced or chopped serrano chile pepper would have been a great addition. I cut the leftover tri tip into small bite-sized chunks, and sauteed it a bit in a little olive oil over medium high heat. In a cast iron griddle, I heated some corn tortillas, and then assembled some simple tacos. If you can find a local, artisan corn tortilla, it is worth the extra money. I have just recently discovered Mi Abuelita Bonita Tortillas Sonora Style traditional corn tortillas and might never eat “regular” store bought corn tortillas again.

Espresso-Herb Marinated Leg of Lamb

I don’t eat much red meat, but for some reason I was craving it this weekend, so I picked up a boneless leg of lamb at Costco. A few years back I made a leg of lamb with an espresso marinade. I couldn’t remember exactly what I had done, so I did a quick Google search and found this recipe for an Espresso Marinated Lamb Roast. I modified this just a little bit. I happened to have a bit of fresh mint leftover from another recipe, and lamb with mint is a classic combination, so this is my twist on the recipe …

Espresso-Herb Marinated Leg of Lamb

Boneless leg of lamb (about 3 pounds)
2 shots of espresso, cooled
1/2 large red onion, cut into a small dice
3 cloves garlic, coarsely chopped
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped mint
1 teaspoon fresh thyme
2 tablespoons honey
2 tablespoons soy sauce
freshly ground black pepper

1. Combine the espresso, onion, garlic, herbs, honey, and soy sauce in a medium bowl. Stir to mix well.
2. Trim excess fat from the meat and blot with paper towels.
3. Place the trimmed meat into a gallon-sized Ziploc bag. Add a few grinds of black pepper.
4. Pour the marinade into the bag, seal it, and work the marinade around so that it covers the meat as evenly as possible.
5. Place the bag in a bowl and then into the refrigerator.
   

   Medium Rare

6. Marinate at least 6 hours, but overnight is better.
7. Grill at about 325-degrees to your desired doneness. Let it rest about 10 minutes before slicing.

We served this with grilled eggplant and squash. It was fantastic, if I may say so myself! The mint stood out a bit more than I expected it to, but it was not overpowering at all. We enjoyed this with a Willamette Valley Vineyards Barrel Select Pinot Noir, 2010. The wine was fairly light, not too fruity, and just earthy enough to compliment the grilled lamb and vegetables.

And then, there was dessert …

Fresh Blueberries and Strawberries with Just a Touch of Salt Caramel Gelato and a Bit of Dark Chocolate

This was all great motivation to get a good ride in today. I hope you got a chance to get out and enjoy some fun and exercise this weekend. How did it go by so darn quickly?

Here’s to a super busy work week ahead. I am feeling reinvigorated and ready to go and will need to keep that motivation for this entire week. I scheduled a lot of appointments and have extra events going on this week. What was I thinking? 

The weather forecast is promising and I expect to get a ride in each day, maybe even a few evenings after work, too.

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This cool, cloudy weather has me staying inside today getting caught up on some chores and wanting some good, healthy comfort food. I’ve just assembled a Zucchini, Summer Squash, & Tomato Gratin for a light, but satisfying and comforting, dinner. It’s great as a vegetarian entree or a side dish.

Just about to go in the oven ... Zucchini, Squash, & Tomato Gratin

This is so simple to make – just slice some zucchini and squash, layer it in a baking dish. Top with halved cherry tomatoes, fresh herbs of your choice, salt and pepper to taste. Drizzle with some good extra virgin olive oil. Bake at 325 – 350 degrees until done (about 1 hour). This is a little subjective and will depend on your preference.

Some good parmesan or asiago cheese is good, too. I’m going to sprinkle a romano, parmesan, and asiago blend on this about halfway through cooking. A sprinkling of bread crumbs can be good, also, and will make for a nice crunchy topping.

If you’re using large tomatoes, slice them and layer them with the sliced zucchini. You can also use eggplant, potatoes, onions, or other vegetables of your choice. Just be sure that the vegetables are evenly sliced, about 1/4 to 3/8-inch thick.

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I’m quite behind on posts! Here’s a quick summary of Saturday:

Whole Wheat Rye Fennel Pizza Dough

2 1/4 teaspoon yeast
1/2 cup room temperature water
1/4 cup rye flour

1 1/8 cup room temperature water
3 cups flour (I used 3/8 cup high protein whole wheat, 3/8 cup rye, 1 1/4 cup whole wheat, 1 cup all purpose unbleached)
3 tablespoons extra virgin olive oil

2 teaspoons kosher salt
2 teaspoons fennel seeds

Bench flour for shaping

Make the sponge: pour 1/2 cup room temperature water into the mixing bowl, sprinkle the yeast over and allow to dissolve, about 5 minutes. Stir in 1/4 cup of rye flour. Cover with a towel and allow to rest about 15 to 30 minutes.

Add the remaining 1 cup water and begin mixing in the flour on low speed. Mix in the olive oil on low speed. Check the consistency and if too dry, add a little water or olive oil.

You want to make sure this dough is pretty wet when it finishes mixing – the fennel seeds will absorb water as the dough proofs.

Continue to mix on low speed about 10 minutes, then add the salt. Turn on high and mix on high for 2-3 minutes. Add the fennel seeds in the last 30 seconds of mixing. Turn the dough out onto a floured board. If you are making pizza, divide the dough into two pieces and gently shape each into a ball. Place each dough ball into an oiled bowl, cover with plastic wrap, and refrigerate. The dough is ready to use once it has doubled in size. I like to use the dough within 2 days of mixing it. This batch makes enough dough for two 15-16 inch pizzas.

Note how wet this dough looks

Turn the dough out onto a floured board.

Gently shape into a ball.

Davis Farmers Market

Peaches

Plums

Apricots

Cherries

Our bounty!

Lemonade

Breakfast at Cafe Bernardo

Breakfast burrito

Oatmeal with Bananas & Pecans

A rare treat

Ride

A nice jaunt to Winters and back, with a quick stop for some icy cold refreshment.

Homemade pizza for dinner

Mushroom, Grilled Veggies, Golden Tomato Sauce

A nice, light sauce of golden tomatoes gently cooked down and run through a food mill, then reduced over low heat to just the right texture, with a touch of fresh thyme and rosemary, was just the right base for mushrooms and grilled veggies. We used a combination of mushrooms we picked up at the Farmers Market this morning: oyster, maitake, and beech oyster mushrooms. I picked up a few shiitakes at the store, too. We had some leftover grilled veggies from Friday night: eggplant, zucchini, and summer squash.

We fired up the grill and cooked the pizza outside, to avoid heating up the entire house. I placed my baking stone on the grill, and turned the heat up as high as it would go. The end result was a light, airy crust, but the bottom was a little dark and the top not quite done enough – I like the cheese to bubble and brown a little. But overall, it was a success and a nice end to a nice day.

Coming soon … reporting on foodie adventures in Ohio!

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Yolo County Airport, off Road 95

This morning the wind wasn’t quite as bad as it was yesterday, and I really am out of time for excuses. I simply HAD to ride. The 2013 Napa Valley Tour de Cure is just two weeks from TODAY!

I headed out around 9:00 am and rode about 42 miles from Davis to Winters and back, and then another 30+ in a loop out towards Woodland and around Davis on back roads. The wind was pretty strong today, but I actually rode pretty well (for me) in spite of it. I didn’t take a lot of pictures, but stopped to capture this on near the airport.

Since I might as well accept the winds here (apparently constant complaining about it has not made it stop), I am going to now approach them as training for hills.

The wind is an excellent training tool.
The wind is an excellent training tool.
The wind is an excellent training tool.

Berry & Peach Buttermilk Smoothie with Whey Protein

A Berry-Peach-Buttermilk Smoothie is motivation to get home!

Tonight’s dinner will be grilled chicken breasts marinated in lemon, honey, coarse grain mustard, extra virgin olive oil, and fresh thyme and rosemary. A salad of mixed greens, cherry tomatoes, roasted artichoke hearts and walnuts, drizzled with a little balsamic glaze and extra virgin olive oil, with a grind or two of salt and pepper. We’ve also got this avocado that just won’t get ripe, so on the grill it goes.

Chicken

Salad

Avocado

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Tonight we’re making Wild Mushroom Lasagna with organic shiitake, oyster, Royal Trumpet, and maitake mushrooms from Solano Mushroom Farm; that recipe will have to be posted by a guest blogger. I can tell you, though, that it will have smoked mozzarella and fresh thyme.

I’m in charge of appetizers, salad, and dessert. For appetizers, a little cheese and bread … I made a goat cheese with fresh lemon and thyme spread. For salad, some lovely fresh greens lightly dressed with balsamic vinegar and extra virgin olive oil, maybe some fresh tomatoes, whatever looks good. Yesterday at the Davis Farmers’ Market I picked up 3 absolutely stunning baskets of berries (strawberries, blueberries, and blackberries) and restocked on fresh lemons, so for dessert, I’m making a low fat lemom curd tart with fresh berries.

Well, I’d better run! Got lots to do to get ready for company tonight! Gotta’ shop! Gotta’ clean! Gotta’ ride! Gotta’ cook and bake and play with some fabulous food!

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Do you ever find yourself with a full refrigerator, but nothing to eat? Well, nothing that you want to eat is more like it. It just takes a little creativity for a foodie to turn some basic staples into a gourmet meal.

I picked up some cod filets yesterday, so I knew that would be on the menu. I had an eggplant that I really needed to use. A few TJs mini heirloom tomatoes. Some salad greens, but much to my surprise, I wasn’t really in the mood for salad. I wanted some carbs, but was getting a late start, so I didn’t want to wait for rice to cook. I wasn’t really in the mood for pasta, but I did have some whole wheat cous cous that would have worked. As I reached for the box of cous cous, I saw the polenta that I bought for pizza making. Hmm … a simple polenta would be good!

I peeled and cut the eggplant into about 3/4-inch cubes. This eggplant was perfect – almost no seeds. I salted it just a little, to draw out some moisture, and set it to drain in a colander.

Pseudo-ratatouille!

To make the polenta, I boiled 1 cup of water, then stirred in 1/4 cup of polenta. When it started to come back to a boil, I turned the heat down to low and let it cook gently until it was smooth. This was good, but it needed something. I added about 1 tablespoon pesto, about 6 halved cherry tomatoes, and just a bit of cheese. I gave this a quick stir and let it sit on low heat while I prepared the rest of the dinner.

Then, I heated some olive oil in a non-stick skillet. I rinsed the eggplant a bit, dried it lightly on some towels, and cooked it. When it was just starting to soften and brown a little, I added about 12 of the mini heirloom tomatoes, cut in half. I gave this a quick stir, then added about 2 tablespoons of pesto and covered to let it cook through. Don’t overcook this, though. You want the eggplant soft, but not mushy.

Voila! Dinner is served.

To cook the cod, I heated some olive oil in a cast iron skillet, seasoned the cod filet with a few grinds of sea salt and black pepper. I like to start the fish on high heat, sear one side, then turn it, turn the heat down, and finish cooking on low heat. I cooked it to 145 degrees internal temperature.

To lighten up this meal, you could eliminate the pesto and cheese, and just use fresh herbs in the polenta and eggplant. You could also steam or poach the fish.

I’ll be heading out for a ride again today, once it warms up (it’s 34 degrees in Davis right now), so I don’t feel too guilty about having a little pesto and cheese with my dinner last night.

If you need a pesto recipe, check this out:  Pesto ala Cycling Foodie

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As promised, here is follow-up on the mushroom pizza.

Solano Mushroom Farms, organic mushrooms

At the Davis Farmers’ Market, I stopped by the Solano Mushroom Farm table and picked up some gorgeous organic mushrooms. I chose a combination of (from top left): maitake, shiitake, royal trumpet, and oyster mushrooms. The shiitake and royal trumpet mushrooms provide a nice, meaty texture, and the maitake and oysters a lighter, more delicate texture. They all provide great nutrition and flavor.

Another stop on my way yesterday was the Davis Co-op (http://davisfood.coop/). This is my go-to store for bulk foods. They have a great selection of flours, grains, and different rices that I like to keep on hand.

I made a variation of the Piadine dough I’ve been using for pizza.

Whole Wheat Rye Piadine Dough

2 1/4 teaspoons active dry yeast
1 1/2 cup cool water
1/4 cup Rye
3/4 cup Whole Wheat
2 1/2 cup White Bread Flour
1/2 Guisto’s High Protein Whole Wheat
2 tablespoons Organic Extra Virgin Olive Oil
2 teaspoons kosher salt

I got a little distracted and wasn’t paying attention. I added all of the flour at once, rather than leaving some of it out until the end. Ooops … my dough was a quite a bit tighter than I usually make it, but I decided to go with it. I did add about another tablespoon of olive oil while it was mixing. This isn’t my usual method, but this is what I did for this batch:

1. Sprinkle the yeast over the water to dissolve.
2. Combine the flours.
3. Add the flour to the water and mix on low, using the hook attachment.
4. Add the olive oil and continue to mix on low.
5. Realize that the dough was way too dry, and add about 1 more tablespoon of oil.
6. Mix on low until all ingredients are well combined (this took about 8-9 minutes).
7. Sprinkle the salt on the dough, then turn the mixer on high and mix about 3 minutes.
8. Turn the dough out on a lightly floured board, shape into a round, allow it to set a moment, then cut in half and shape each half into a ball.

The initial shaping ...

Getting ready for the second rounding ...

This is enough dough for two large pizzas. Round the dough into two balls, place each in an oiled bowl large enough to allow the dough to double in size. Cover with plastic wrap, and place in the refrigerator. The dough is best left to rise in the refrigerator for at least 8 hours (overnight is better), or if you need it sooner, you can let it rise at room temperature. It would be ready in about 1 1/2 to 2 hours, depending on room temperature, the temperature of the water, and so on. Allowing the dough to rise in the refrigerator will allow more flavor and a better texture to develop. You’ll want to take the dough out of the refrigerator about an hour before you plan to shape and cook it.

So, I’d had a busy morning already … Davis Farmers’ Market, a stop at Davis Wheelworks (http://www.daviswheelworks.com/), Davis Food Co-op (http://davisfood.coop/), and making the dough. Now it’s time for a ride.

We rode to Winters and back. I had a new saddle for my Colnago, a Terry Butterfly. The ride was going great! I rode a lot stronger than I thought I was going to be able to – I haven’t been getting much cycling in since I hurt my knee in November. It felt GREAT to be out there. It was a beautiful day, I had wonderful company, and am loving my new bike! We made our usual stop in Winters, at Steady Eddies, shared a Coke and an oat cake, playfully gave a stranger a bad time about where he parked his bike, then headed back Putah Creek Road. Then a funny thing happened. Within minutes after my cycling partner took off on a sprint, something started to feel funny. Somehow my saddle position had changed and I was riding way too far back. I stopped and discovered that my saddle had come loose. Oh, dear. I had no idea how to fix this, and no tools. So I waited. I knew he would come back … eventually. So I waited. Then I called … and called … and called … and then my phone wouldn’t work … stupid Verizon. In the time I waited, about 5 cyclists rode past. I am happy to say that all but one asked if I needed help. The last one to stop was the first one to have the tools to fix my saddle. Just as he was fixing it, my cycling partner rode back up and recognized this cyclist as the stranger we chatted with at Steady Eddies. You just have to love the kindness of strangers!

So, we got home, got cleaned up, and I went to find the perfect wine for the pizza. I went to Nugget and got there minutes after the Wine Guy left for the day. A back up wine guy made a few suggestions. I ultimately decided on an Aquinas 2010 Napa Valley Pinot Noir. This did go nicely with the pizza, but I think an earthier pinot would have been nice, too.

Let the sauteed mushrooms cool a bit

I sliced the mushrooms and sauteed them for about 3 minutes in a bit of organic extra virgin olive oil. I added a touch of fresh thyme towards the end of the saute. You’ll want to let these cool before placing them on the pizza dough. You are going to want to preheat your oven to at least 450 to 500 degrees. It depends on your oven how long this will take, but just be sure that the oven and pizza stone are well preheated before baking your pizza. If you’re making a thin crust pizza, you’ll want to place the stone towards the top of the oven. If you’re making a thicker crust, you’ll want to be towards the middle. If you place the rack too close to the bottom of the oven, you may cook the bottom but not the top of the pizza. There is a huge amount of variation in home ovens, so this may take some practice to get it just right.

There are lots of techniques for shaping pizza dough. I always do this by hand, not with a rolling pin, because I want to keep some bubbles in the dough. I like to keep an edge all the way around, and you can’t really do that using a rolling pin, either. I don’t pull in the dough, but rather gently stretch is, using my fists on the underside of the dough. Just after high school, I worked in a couple of pizza restaurants and learned how the professionals do it. You will want to work quickly or the dough will stick to the peel. You’ll want to flour the peel and I like to sprinkle some polenta on it, also. That will help prevent sticking and the polenta adds a nice crunch to the finished pizza.

The shaped pizza dough.

Top with Quattro Formaggio

Add sauteed mushrooms.

Add smoked mozzarella & freshly ground black pepper.

Slide the pizza from the peel onto the preheated baking stone. One of the tricks I learned was to gently shake the peel side to side a bit before sliding the pizza off onto the stone. This will let you know if the dough has stuck to the peel. The more quickly you can work once the shaped dough has been placed on the peel, the less likely it is to stick.

Slide the prepared pizza from the peel onto the preheated baking stone. Bake about 8 minutes, then check the pizza and rotate it front to back to ensure even cooking.

Bake until the crust is golden brown and the cheese is well melted. I like the cheese to get just a bit browned.

The finished pizza.

I usually slide the pizza onto a cooling rack for a moment before cutting it. This just helps it to set up and keeps the crust a little crispier. This pizza had no sauce, so there was little risk of it getting soggy. We didn’t want to wait long to cut this one.

Serve with some mixed greens and tomatoes lightly dressed with a balsamic vinaigrette.

We will definitely make this again!

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Original Thanksgiving plans included a trip to Sonoma County. Those plans changed unexpectedly and last minute. We learned late morning while we were on a ride that the meal was going to be served mid-afternoon. This just might be an important detail to let your guests who are traveling from out of town know ahead of time, but … all is well that ends well. So, we found ourselves without any of the traditional Thanksgiving makings and certainly did not want to head to the store, or out to find an open store, after riding, so on our way back we rolled through Downtown Davis to see who might be open.

I was a little cranky already, because the wind proved to be a bit much for me yesterday on the ride. I really don’t understand how sometimes it doesn’t look that windy, but it feels like I have my own personal gale force winds. I guess it’s just one of those mysteries. Luckily for me, I had a riding partner who stayed just far enough ahead of me to not hear me whining out loud, “This sucks! I am NOT having fun!” But not so far ahead that I felt alone out there in my very own personal tornado.

Thanksgiving Dinner Menu

After the ride, a quick check online showed that there was still a reservation available at 4pm at The Mustard Seed in Downtown Davis. The menu promised a “traditional” Thanksgiving menu. I must admit I had a few reservations of my own, because when it comes to “traditional” stuffing, I have rules. Besides, dinner at 4pm? Hmph.

I groused and grumbled around for a while in the afternoon and decided to take my frustration out on that nagging spot on the laundry room floor, rather than share my general unpleasantness with someone who was going to great lengths to be very sweet to me. The good news is that the laundry room floor looks great!

Traditional. Hmph. We’ll see.Wish I had just made the meal myself. Next year.

Table Setting

Candle Light

We arrived promptly and were seated right away at a lovely table by the window, overlooking the patio tables. The table setting was elegant and simple. Service was friendly and professional.

We enjoyed a Cazar Pinot Noir (2010), which went nicely with each course.

First Course:  Golden Butternut Squash and Apple Bisque. Normally, I am not much for bisques, because they tend to be too rich for me, but this one had a nice balance of savory and sweet and was not too rich.

Golden Butternut Squash & Apple Bisque

Clearly, we didn't like this at all.

 Second Course:  Pomegranates, Cinnamon Persimmons, Autumn Greens & Laura Chenel Goat Cheese. The pictures say it all … I could feel every last trace of grumpiness leave. This was the kind of salad I would make for myself. Fresh, crisp greens. Fruit. Cheese. Perfectly lightly dressed.

Autumn Greens, Persimmons, Pomegranate, Goat Cheese

Obviously, we didn't really like this one, either.

Main Course: Diestel Ranch Turkey Breast Roulade, Traditional Stuffing, Mashed Yukon Gold Potatoes, Country Gravy, & Cranberry Chutney.

With gravy ...

Gravy on the side ...

Looks promisingly traditional

I was surprised by the generous portions served. There were two large slices of turkey breast, and generous sides of roasted brussel sprouts, stuffing, mashed potatoes, and cranberry chutney. Everything tasted homemade from scratch, like I would make. Even the gravy was good; it was rich and flavorful without being too heavy.

The brussel sprouts were tender and perfectly roasted. Brussel sprouts are devine when they are cooked right, but they tend to have a bad reputation because so many people overcook them. My favorite way to prepare them is roasting, and these were cooked exactly how I like them cooked. I tried really hard to leave a couple for leftovers today, but that didn’t happen.

The stuffing … I hate to admit, but this was as good as my own. I grew up with this style of stuffing, and so very few people get this right (in my ever-so-humble opinion). So, any doubts about “traditional” were completely dissolved after just one bite. You’ve won me over.

Try as I might to finish, I just couldn't quite do it.

Cranberry chutney … I grew up hating cranberries because we always had to endure that slimy, jellied glop that slides out of a can. At some point my family discovered fresh cranberries, and we experimented a bit with a few recipes, and some came out pretty good, but I was never that big of a fan of cranberry relish or chutney. I have to say, though, that this chutney was wonderful. Tart, sweet, cooked just right.

Mashed potatoes … perfect.

And then there was pie …

Pumpkin Pie with Cinnamon-Cardamom Whipped Cream

It's a shame, but we didn't really like this, either. But just to be safe, we requested that the second one be packed up to take home so we could sample it again today, just to be sure.

So, after all that … I had better get ready for a big bike ride today!