Tag: recipe

Rigatoni with Salame Nostrano, Garlic Confit & Tomatoes

Rigatoni with Salame Nostrano, Garlic Confit & Tomatoes

This recipe, perfect for a cold winter’s night, is just what you want this weekend. And, you can have this delicious pasta dish made in less than 30 minutes. Pair it with a simple green salad with an easy balsamic vinaigrette and more bread to […]

When Life Gives You Meyer Lemons….

When Life Gives You Meyer Lemons….

……Rejoice! The Meyer lemon was introduced to the US from China in 1908. It is named after the agricultural explorer that gathered a clipping of what is thought to be a cross between a regular lemon and an orange tree. How are they different from […]

A Warm Winter Tartine

A Warm Winter Tartine

Just because we take some time off the ‘kitchen’ clock in the winter, doesn’t mean we still don’t want tasty snacks at home. And…, it really doesn’t get any easier, or more satisfying than this.
Follow along, thank us after.

Start with a good loaf of country style bread. Slice it thickly and toast it lightly.

Get out your favorite fruit butter. Smear a reasonable amount on the toast.

delicious emmy’s pear butter

Top the bread and butter with roasted baby onions (cleaned onions cut in half, tossed with olive oil and salt and roasted in 375f oven for 30 minutes).

lightly toasted bread, pear butter and roasted baby onions

Use a good melting cheese, nothing that will break and get oily.

good quality, whole milk mozzarella cheese

Use some nice thyme, fresh is fine but we use dried because it’s what we have the most of in winter.

english thyme from last years herb garden, dried in our warm winter kitchen

Bake that tartine in a 400f oven for 10 minutes or longer to get it good and gooey and nicely golden brown. Then top it with the thyme.

perfect and simple, a winter chef snack

If you want to share, and we know you do, cut your snack into bite size pieces and make a friend.

a perfect bite for the chef
Camp Like a Chef

Camp Like a Chef

The end of June is usually screaming hot in wine country; with temps this year reaching 107+ inland just last week… Heat like that means it’s time to figure out how to get away and cool down on the coast. The redwoods, the fern canyons, […]

It’s Always a Good Time for Chili

It’s Always a Good Time for Chili

Just because winter is over doesn’t mean a killer bowl of spicy beef and beans is out of the question. In fact, the Great Petaluma Chili Cook-Off this year is right around the corner (May 6). Here is a recipe for one of our very favorite versions […]

Please Call It Saint Patrick’s Day

Paddy is derived from the Irish, Pádraig: the source of those mysterious, emerald double-Ds. Patty is the diminutive of Patricia, or a burger, and just not something you call a fella. There isn’t a sinner in Ireland that would refer to a Patrick as “Patty”. It’s as simple as that.

Guinness Beef Stew

Guinness Beef Stew

Every Irish family has their own variation on this classic, hearty dish, where Guinness is the braising liquid. Cubed potatoes can be added in the last hour of cooking time to make this a one-pot meal.

Serves 4

3 oz unsalted butter

2 pounds stewing beef, cut into 1” cubes

1.5 oz all-purpose flour

Salt and freshly ground black pepper

1 medium white onion, sliced

1 pint stout, preferably Guinness

1 cup beef stock (good quality, low-sodium) (make your own)

1 bay leaf

3 sprigs fresh thyme

1 large carrot, cut into 1” cubes

½ tablespoon Italian parsley, minced.


Heat the oven to 275°F. Melt the butter in a large dutch oven over medium heat.  Season the beef liberally with kosher salt and fresh black pepper and toss lightly in the flour to coat. Add to the heated dutch oven. Cook the meat in a single layer, working in batches if needed and allow it to form a golden brown crust on its first side before moving it around in the pan. Brown the cubed beef well on all sides. Set the browned beef aside and drain off any excess fat that remains in the pan (leaving no more than 1 tablespoon). Add the sliced onion and sauté over medium-low heat until softened. Pour in the stout and the beef stock and turn up the heat to bring it to a rolling boil. Scrape all of the browned bits off the bottom of the pan. Return the beef to the pan and add the bay leaf and thyme. Cover the dutch oven and transfer to the heated oven to cook for approximately 2 hours or until your beef is fork tender. About an hour into the cooking time, add the cubed carrots. Serve hot with a sprinkle of fresh parsley over creamy mashed potatoes.

Happy New Year from Christopher & Ciara Greenwald

Happy New Year from Christopher & Ciara Greenwald

  2016 was a crazy busy year for Bay Laurel Culinary. After months of planning and a full-scale construction project, we finally moved into our brand new customized kitchen space. From there, we started to build the foundation to expand our business,  adding to-go and delivery menu […]

Squash & Gourds!

Squash & Gourds!

Autumn’s full bounty is on display right before Thanksgiving in Western Sonoma County. Just before the weather turns really dark and nasty, Mother Earth gives us one last glimpse of our long summer growing season that usually lasts deep into November. Winter Squash by different names, […]

Hazelnut-Orange Biscotti

As with all things BLC&K, the ingredients are paramount for a great finished product. For these wonderful biscotti we are proud to use the very best and freshest of nuts, organic flour, De Santis Farms Valencia Oranges and incredibly rich McClelland Dairy eggs. Execution is equally as important. Just as it is a great winemakers job not to ruin perfect grapes, it is the bakers job not to mess up these simple but lovingly procured pantry fixings. The toast on the hazelnuts needs to be perfect, too light and there is not enough flavor coaxed, too dark and they will be bitter and acrid after the final bake. The oranges we use for this are of the most fragrant variety in California grown with care and devotion by Matteo and Rosa De Santis, Italian-American farmers in Fresno. Their mighty Valencia oranges are incredibly floral and hold their flavor whether zested or juiced, but cut too far into the pith and again the cookie turns bitter and unpleasant in the mouth. Last but not least, we use eggs from pastured hens at McClelland Dairy in Petaluma. Chickens that eat bugs lay richer and better tasting eggs. That’s a fact. You may not be able to get the eggs we get but you can use this knowledge to find your own awesome pastured hen eggs. The recipe provided is a good one. It has been tested. But remember, ingredients, especially seasonal ones, change. Nothing that is truly natural is always the same. Use common sense when baking these biscotti. Feel free to make changes to suit your taste and make the cookie your own.

Mise En Place (Including McClelland Dairy Eggs, De Santis Farms Valencia Oranges and toasted hazelnuts)
Mise En Place (Including McClelland Dairy Eggs, De Santis Farms Valencia Oranges and toasted hazelnuts)

Shaping the dough for the first bake should be precise. This shape will make your cookies uniform and help to brown them evenly as well as make them constant in their appearance. Take your time with this step. We use a heavy duty ruler that we can wash and reuse.

Shaping the Dough into Loaves for the First Bake
Shaping the Dough into Loaves for the First Bake

Once the first bake is finished and cooled, we cut the par baked dough into the cookies. Make sure you cut evenly so that the finished batch of biscotti bakes with consistency.

Out of the Oven, Cooled and Cut into Cookies
Out of the Oven, Cooled and Cut into Cookies

This is what our biscotti look like right before they go into the oven for the second and final bake. Notice they are evenly cut and evenly spaced on the sheet pan.

Second Bake Ready
Second Bake Ready

If you follow the simple steps of the recipe and incorporate just enough common sense you too will have excellent biscotti. Complete recipe below.

The Finished Biscotti Ready to Package
The Finished Biscotti Ready to Package

Hazelnut Orange Biscotti

5oz hazelnuts, lightly toasted and skinned (almonds also be used)
8 ¾ ounces AP flour
2tsp baking powder
¼tsp salt
2 large eggs, plus 1 large white beaten with pinch salt until just foamy
7oz granulated sugar (or vanilla sugar if you have it and then omit the extract)
4T unsalted butter, melted and cooled
1T grated orange zest
1½ tsp orange-flavored liqueur (Grand Marnier or Cointreau)
½tsp vanilla extract
Vegetable oil spray

Adjust oven rack to middle position and heat oven to 325ºF. Using ruler and a pencil, draw two 8 by 3” rectangles, spaced 4 inches apart, on a piece of parchment paper. Grease baking sheet and place parchment on it, pencil mark side down.

Roughly chop 4oz, transfer to a bowl and set aside. Pulse remaining 1oz hazelnuts in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to a bowl.

Process the 2 eggs in now-empty food processor until pale yellow in color and almost doubled in volume, about 3 minutes. With machine running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, orange zest, orange liqueur, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and gently fold in until just combined. Add remaining flour mixture and hazelnuts and gently fold until just combined.

Divide batter in half equally. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray and smooth tops and sides of the rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.

Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 30-35 minutes, flipping slices halfway through baking. Cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.

Makes about 28 biscotti. If smaller biscotti are desired, make 2’ wide rectangles.

Stone Fruit Chutney in January

Remember all of the wonderfully seasonal stone fruit you put up in jars last summer? The incredible peaches, plums and nectarines you bought in bulk at the farmers market in August and spent an entire day making perfect in Ball jars? Well here is a […]