Ingredients
6 cutlets (about 1 1/2 pounds) veal scallopine, pounded thin
3 cloves garlic, minced
3 tablespoons finely diced provolone cheese (optional)
4 tablespoons grated pecorino Romano cheese
4 tablespoons chopped Italian (flat-leaf) parsley
Salt and fresh ground pepper to taste
1/2 cup olive oil
1 cup dry white wine
1/2 cup celery leaves
16 ounces (2 cups) chicken broth

Instructions
Lay each scallop of veal out flat and place in the center a little less than a demitasse spoon each of garlic, provolone and pecorino cheeses (if using both) and parsley. Salt and pepper to taste. Then roll each veal scallop up and tie in a bundle with white kitchen string (or close each veal roll with a toothpick).

Place the olive oil in a large sauté pan. When the oil is hot, brown the veal rolls evenly on all sides. Remove the veal and set aside. Add the wine to the sauté pan. Scrape the pan to get all the browned bits off the pan surface. Add the celery leaves. Add the chicken broth, place the veal rolls back in the pan and simmer, covered, for about 30 to 35 minutes. Serve with pasta and/or a salad.

* This dish can also be made with chicken cutlets if they are pounded thin enough. When rolled up, these veal or chicken topolini should measure 2 1/2 to 3 inches in length and 1 to 1 1/2 inches in diameter. The dish tastes best if prepared ahead and warmed slowly before serving.

*wine-cooking-movie

Ingredients
1 large eggplant
1/2 cup olive oil
1 large onion, sliced
1 cup chopped celery
28-ounce can crushed plum tomatoes
1 tablespoon capers, rinsed and drained
1 tablespoon pine nuts
1 1/2 tablespoons sugar
3 tablespoons wine vinegar
Salt and fresh ground pepper to taste

Instructions
Wash eggplant and slice in half. Salt generously and allow to stand for about 20 minutes. Then rinse and dry the eggplant and dice it into 1-inch cubes.

In a large skillet, heat the oil and sauté the eggplant until soft and slightly browned, about 8 to 10 minutes. Do not let the eggplant get too soft. Remove the eggplant and place in a large saucepan. Set aside.

Adding more oil if necessary, fry the onion in the original skillet until it is wilted. Add the celery and tomatoes. Simmer about 15 minutes, until celery is tender. Add the capers and pine nuts. Add mixture to the eggplant in the saucepan.

In a small saucepan, dissolve the sugar in the vinegar, add salt and pepper to taste, and heat slightly. Add the heated liquid to the eggplant, cover the saucepan and simmer over low heat until the tomatoes are cooked and the vegetables are tender but not mushy. Stir often during cooking. Allow to cool before refrigerating. This can be prepared several days ahead; it also can be frozen.

*wine-cooking-movie

Ingredients
For the Salad
2-heads butter lettuce, washed and dried
1 head of escarole, cleaned and washed.
2 bunches baby chioggia beets, roasted
1 bulb fresh fennel, shaved

For the Vinaigrette
3 tablespoons red wine vinegar
Zest and juice of 1 seville or blood orange
1 tablespoon dijon mustard
½ cup extra virgin olive oil
Salt and pepper, to taste

For the Garnish
toasted walnuts
orange or tangerine segments

Instructions
For the vegetables and greens
Clean the beets then toss them with oil and salt and transfer them to an oven proof dish and add about a half cup of water. Cover with foil and roast in a 400° oven for 45 minutes or until soft. Once roasted, peel and slice into wedges. Prepare the rest of the veggies.
Tear the leaves with your hands. We want a nice rustic feel.

For the Vinaigrette
In a blender, add the vinegar, mustard, orange juice and zest and blend until smooth.
While blending, slowly drizzle in the olive oil until emulsified. Season with salt and pepper

To Assemble
Toss all salad ingredients with vinaigrette and serve. Garnish with toasted walnuts

*wine-cooking-movie

Ingredients
1/2 pound medium shrimp, cleaned and de-veined, keep shells for the broth
1/2 pound scallops, cleaned

For the broth
Reserved shrimp shells
1 small onion, peeled and a bay leaf stuck into it with a clove
1 carrot, roughly chopped
1 stalk celery, roughly chopped
3 or 4 fresh parsley sprigs
1/2 cup dry white wine
Salt and pepper to taste

For the risotto
4 tablespoons olive oil
2 medium to large cloves garlic, chopped
1/2 cup chopped onion
Salt and pepper to taste
1 tablespoon unsalted butter (plus optional additional 1 tablespoon added at the end)
1 cup Arborio rice
1/2 cup dry white wine
1 small tomato, peeled and diced
1/4 cup grated Parmesan cheese

Instructions
Place the shrimp shells in a large saucepan. Add the clove-studded onion, chopped carrot and celery, parsley sprigs, wine, 5 1/2 cups water and salt to taste. Bring to a boil and then simmer gently over low heat for 20 to 25 minutes.
Strain, reserving the broth and discarding the shells and the vegetables. Keep the broth warm over a low flame.

For the risotto
Heat 2 tablespoons of the olive oil in a large skillet, add half of the garlic and half of the onion and sauté over medium-low heat for 2 or 3 minutes until the onion begins to soften and the garlic just begins to color, being careful not to let it brown.

Cut shrimp into halves or thirds. Then add the shrimp to the skillet along with the scallops and salt and pepper to taste. Sauté until the shrimp just start to look pink. Transfer the shrimp/scallop mixture to the container of a food processor and let cool for a few minutes. Then pulse just a few times to chop everything very roughly (medium-size chunks should remain). Set aside.

In a large pot (or the skillet the shellfish were cooked in if it’s large enough), over medium heat, combine the remaining 2 tablespoons olive oil and the butter. Add the remaining garlic and onion and sauté until wilted but not browned. Stir in the rice to coat it thoroughly with the oil and butter, sauté the rice for a minute or two and then add the wine. Cook, stirring frequently, until the rice has absorbed the liquid. Add the diced tomato and 1 cup of the shrimp broth, stirring until the liquid is absorbed. Continue cooking and stirring, adding broth 1 cup at a time at the beginning and then in increasingly smaller amounts as the rice gets closer to being done, so it doesn’t get too soupy. Cook until the rice is creamy and tender but still al dente. This will take approximately 15 to 18 minutes.

Add the shrimp/scallop mixture and a liberal grinding of pepper to the risotto during the last 5 minutes or so of cooking. Add more broth if necessary to achieve a slightly soupy consistency, then stir in the cheese. An additional tablespoon of butter may be mixed in at the end for extra creaminess. Serve at once.

*wine-cooking-movie

Ingredients
12 slices firm white sandwich bread
1/4 cup drained bottled capers, chopped
6 oz fresh mozzarella, cut into 1/4-inch-thick slices, at room temperature
1/4 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 tablespoon unsalted butter
2 tablespoons olive oil

Instructions
Divide capers among 12 bread slices and spread evenly. Divide mozzarella among 6 slices and sprinkle with pepper to taste. Make into 6 sandwiches, then cut off and discard crusts to form 3-inch squares.

Coat sandwiches with flour, knocking off excess. Beat together eggs, milk, and a pinch each of salt and pepper in another small shallow bowl.

Heat 1/2 tablespoon butter with 1 tablespoon oil in a 10-inch heavy skillet over moderate heat until foam subsides. Meanwhile, coat 3 sandwiches, 1 at a time, with egg mixture. Fry, turning over once, until golden brown, about 5 minutes, then drain on paper towels. Coat and fry remaining 3 sandwiches in same manner.

Cut sandwiches into quarters and serve immediately. *can be served with a pesto or puttanesca sauce

*wine-cooking-movie

To kick off the New Year, we wanted to share a letter a client sent to us last year… Two things about this letter makes us really happy: 1. it celebrates our Chefs, who are truly extraordinary and 2. we made Bruce’s day memorable and special.

“What an amazing experience! On 11-11-11 at 11:11, I turned 55. I thought what would be better than celebrating with fine food, good friends, and of course, wine. Fourteen members of my immediate family and very close friends met at Hands on Gourmet to greet Drew, Vidya and Kristene! They had all the ingredients for our brunch laid out, prepared, clean, cut & ready to assemble. Wine was chilled, glasses were ready to fill and a nice cheese platter was presented for our enjoyment.

The energy was very high, with hats, emergency gift bags stuffed with Aleve, raincoats, coconut water and sundry items we would need later in the day. It started off as a party and then turned into the most playful interaction I have witnessed in years. Drew, Vidya and Kristene are a talented team who fostered and participated in the play. At one point, (I was on the dessert team) Vidya asked, as we were making caramel, if I liked white chocolate. I responded, “Who doesn’t” and to my surprise, she found white chocolate and transformed the recipe into white chocolate caramel, which topped the most decadent flour-less chocolate cake I have ever tasted.

The meal and company was perfect, but what made the day was the Hands of Gourmet team of chefs assisting us.”

The Right Blend and Hands on Gourmet have partnered to bring you a unique ongoing series of wine-culinary-movie experiences, starting with the inaugural event on January 19th featuring Big Night, an Italian-themed wine and menu selection!

The first “Wine, Cooking, and a Movie” event is January 19th at 6:30pm at the H.O.G. Kitchen located in the hip and trendy Dogpatch neighborhood in San Francisco. These events are open to the public for $125 per person. Seating is limited to just 40 participants so reservations are required.  Purchase tickets here.

These events are an enhanced dinner party. They’re part cooking class, part wine education experience. Participants come together to prepare a meal designed by Hands On Gourmet Executive Chef Stephen Gibbs around the theme of a movie. As guests are guided through the steps of prepping their meal, Clarisse and her team will mingle and introduce new wines, pointing out nuances in blind tastings and introducing guests to the surprises of wine-food pairings. When dinner is ready, everyone will sit down together to enjoy their creation and take in the film that inspired the evening’s menu.

Big Night menu: (Wine pairings coming soon…)

L ‘Antipasto
Salumi
Cured meat, olives, peppers and crostini

Mozzarella in Carrozza with Anchovy Sauce
Italian grilled cheese with anchovy, caper and lemon

Caponata
Eggplant salad and grilled bread

IL Primo
Risotto al Fruitti di Mare
(Risotto With Shrimp and Scallops)
Carnaroli rice and parmesaen

IL Secondo
Topolini
(Veal Rolls)
Veal scaloppini, provolone, garlic and wine
Crushed tomatoes

IL Contorno
Insalata Mista
Winter greens, beets, walnuts and cara-cara orange

Il dolce
Cannoli
Homemade cannoli shells-
Ricotta, pistachios, candied orange zest and chocolate chips

Click here to read a past HOG Blog post about how to make cannoli

Recently our culinary compass led us to an un-sung hero: Marsala wine. It’s a fortified wine from Sicily that adds some serious complexity to certain dishes. Just think of orange colored leaves, a slight nip in the air, long walks and extended time in your warm, peaceful kitchen.

Marsala Chicken with Fennel, Peppers, Cremini Mushrooms & Braised Celery Root is a juicy chicken entree is smothered in peppers, mushrooms & delicious herbs. The Marsala and chicken juices really bring some serious depth to this classic dish.

Find the recipe here.

Beef Tenderloin Rolls with Marsala Sauce & Salsa Verde is a delicious, hearty appetizer that consists of tender charred beef wrapped around spicy arugula, earthy fried eggplant topped with a rich velvety finishing sauce. The tenderloin rolls are a real treat and a great start to any winter or fall menu.

Find the recipe here.

And, last but not least, Tiramisu and Zeppole con Crema Zabaione (Italian Ricotta Donut with Zabaione Custard).

We’ve adapted tiramisu by layering it into individual glasses,in lieu of making it in a traditional pan. It not only sets faster but makes for a clean, modern presentation. The Marsala wine adds a level of depth to this decadent dessert!

Click here for the recipe.

Two words about the donuts: Fried heaven. These donuts are an elevated version of a traditional donut. Served with an Italian custard dipping sauce accented by Marsala wine, our zeppole is impossible to resist (and why would you want to do a thing like that?)

For the recipe, click here.

Why Vietnamese?  Because it’s the perfect type of food to eat when you want to add an extra spring to your step on a cold winter’s day. It’s loaded with fresh, floral acid, crisp veggies, charred smoky meats and spicy, sweet condiments. It really is that good and fun to make.

The sweet potatoes and winter squash in coconut would be a well received, nourishing  addition to any holiday feast.

This dish combines winter squash and sweet potatoes in coconut milk with a cilantro garnish. A perfect dish to bring to Thanksgiving Dinner!

Click here for the recipe.

Shaking beef  is tender, wok-fried,  rib-eye steak that is rich with caramel flavors.  It’s accented with a hint of fish sauce and fresh citrus and finished with a spicy, floral watercress, this entree is all at once fresh and hearty.

Click here for the recipe.

Ingredients
For the Cake
2 cups All-Purpose flour
2 ½ cups cake flour
2 teaspoon baking powder
2 teaspoon baking soda
½ teaspoon salt
2 teaspoon cinnamon
½ teaspoon ground clove
2 teaspoon cardamom
1 ½ cup butter
2 cup brown sugar
2 cups sugar
4 eggs
2 Tablespoon vanilla
2 ½ cups buttermilk

For the Buttercream
9 egg yolks
3 oz water
7.5 oz corn syrup
9 oz sugar
18 oz butter, room temperature
2 Tablespoon rosewater
6 oz cream cheese, softened

Special Equipment
Ice cream maker
Pastry brush
Spring form pan
Wire Rack

Instructions
For the Cake
Grease and line 3 sheet pans with parchment.
Cream butter and sugar. Add the eggs one at a time, and vanilla, until incorporated. Sift dry ingredients together. Alternate mixing in buttermilk and dry ingredients, ending with the dry mixture. Stir just until combined, do not overmix. Pour batter a little less than ½ way up the sides of the sheet pans. Batter should be spread thin (it will rise). Bake at 350 degrees for 10-12 minutes, or until skewer comes out clean.

Cool cake on wire rack.

For the Buttercream
Whip egg yolks to full volume, they will be thick and pale yellow.
Cook sugar, water, and corn syrup until a soft ball stage occurs, (210 degrees). You must temp the sugar.
Slowly drizzle in cooked sugar to eggs that are being whipped in a mixer, on full speed.
One cube at a time, slowly whip in the softened butter.
Add the rosewater and softened cream cheese, and take to a “stiff gloss” consistency. You can’t over whip this mixture, so if you’re not sure, keep mixing. Mixture should be thick and glossy.