Here’s the second installment of local opinions on restaurants.
Thanks again to everyone who wrote in.
The Veranda, Tres Pinos
Nominated by: Karri Duke and Dan, Denise and Danika
Cauthen-Wright
Here’s the second installment of local opinions on restaurants. Thanks again to everyone who wrote in.
The Veranda, Tres Pinos
Nominated by: Karri Duke and Dan, Denise and Danika Cauthen-Wright
This must be some restaurant – and I’m sorry to say I haven’t tried it yet. Writes Karri: “Tres Pinos has a great restaurant with fabulous desserts, coffees, and meals. Try the breakfast specials – Belgian waffles and Veranda eggs – outstanding.”
Karri says the dinner and lunch menus are unique, with the tri-tip barbeque being one of her favorites. Not only that, she says “the desserts are to dieeeeeeeeeeee for, all home made …”
She says her favorites are chocolate hazelnut cake, carrot cake and something called a “cow pie.”
The Cauthen-Wright family agrees with Karri: “Quaint, comfortable indoor and outdoor dining (under the pepper trees) along with WONDERFUL food!
“Theme dinner nights are barbeque burgers, or tri tip/chicken, or shish kabobs.”
They also mention the “fantastic homemade desserts … made by the owner’s wife.” Of special note to the family: the “cow pie,” a homemade warmed brownie piled high with vanilla ice cream and whipped cream and drizzled with chocolate and caramel sauce. They say, “Breakfast is good, too, but dinner is our favorite! Worth the drive and reasonably priced.”
Someone’s in the Kitchen
Nominated by: The Cauthen-Wright family
The family calls this restaurant a “well-kept secret,” nestled in the Park Center buildings (near the airport).
“All [the chef’s] breads, desserts, teas and unique meals are wonderful. If I had to name my favorite, the chicken salad and hamburger is the best, but so is everything else. She makes all the condiments, even the bun over a grilled juicy hamburger that is fabulous.”
The family recommends the lemon cheesecake: “It is unbelievable.”
Visit Someone’s In The Kitchen at 1745 San Felipe Rd., Suite 3, Hollister. Phone: (831) 636-8205. Hours: Tuesday-Friday, 11am-4pm.
And now for some recipes …
nPeas & Shells. Bob Shomler wrote in some table-setting tips a couple of weeks ago. I asked him for a recipe and he kindly obliged. I love the free-flow form of this recipe. Bob created it after they were served a similar dish at Zuni in San Francisco. He writes: “The run-on format will give you an idea of our approach to recipes.” I love it.
nMom’s Surprise. Reader Jan Wharton of Morgan Hill wrote in to ask if I could find a recipe: “My mother used to make something she called Hamburger Surprise. It was made with ground beef and a sort of gravy, topped with mashed potatoes. It was not what I see in restaurants, called Shepherd’s Pie. It’s something different and has a tomato taste. Do you have this recipe?”
I did not, but I found one by Stephen Pascal. It sounds right. Does anyone else have a similar recipe?
nChocolate Treat. Frances Mayne of Hollister had this dish at a restaurant for breakfast. “Can you find me a recipe? It also had a strawberry topping. I want to make it for dessert.”
Frances, this is the closest thing I could find, in Gourmet in 2003. I agree, it sounds fabulous for dessert. Try the raspberry sauce; it’s one I’ve made often as a dessert topping (it goes so well with anything that involves chocolate).
Peas & Shells
Separately cook fresh peas and medium size pasta shells in salted water; peas to firm cooked but be careful to not overcook, shells to al dente. While these are cooking, prepare broth in which to serve peas and shells – reduce some cognac and white wine to remove alcohol (we use about 1:2 ratio of cognac to wine), add equal amount of light chicken or game bird stock to start (we use quail stock, which brings in a little aromatics – onion and thyme). Keep warm while pasta and peas cook. Season to taste – take account that pasta will bring some salt from its cooking water; white pepper if using pepper, or a tiny pinch of cayenne.) When pasta is cooked, quickly drain and add to wine-stock broth. Then add peas, add some julienned fresh mint leaves, and more stock if necessary to have sufficient liquid for each serving.
Mom’s Surprise
1 medium-size onion, chopped
1 pound ground beef
Salt and pepper
2 ½ cups canned green beans or 1/2 pound cooked green beans
1 11-ounce can condensed tomato soup
5 medium-size potatoes, cooked
1/2 cup warm milk
1 beaten egg
Brown onion in hot fat; add meat and seasonings; brown. Add drained beans and soup; pour into greased casserole. Mash potatoes; add milk, egg, seasonings. Spoon in mounds over meat. Bake at 350 degrees for 30 minutes. Serves six.
3 large eggs
1 cup whole milk
1/2 teaspoon vanilla
1/2 tablespoon granulated sugar
1/4 teaspoon salt
3 tablespoons unsalted butter
8 (1/2-inch-thick) slices from a brioche or challah loaf (not round)
4 oz fine-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Garnish: confectioners sugar; fresh raspberries; fresh mint sprigs
Step 1 Whisk together eggs, milk, vanilla, sugar, and salt in a large shallow dish until mixture is combined well and sugar and salt are dissolved.
Step 2 Melt 1 1/2 tablespoons butter in a 12-inch heavy nonstick skillet or griddle over moderately high heat.
Step 3 Dip 2 bread slices briefly in egg mixture until lightly soaked, turning once if necessary. Transfer to skillet, without crowding, and reduce heat to moderate.
Step 3 Sprinkle each slice with one fourth of chocolate and top with 2 more slices of egg-dipped bread. Press sandwiches gently with a spatula to help slices adhere. Cook, turning sandwiches over once, until chocolate is melted and French toast is browned and cooked through, about 10 minutes total.
Step 3 Cut French toast in half diagonally and serve with sauce.
Raspberry Sauce
2 cups fresh raspberries (1/2 lb) or 1 3/4 cups frozen, thawed
1 tablespoon fresh lemon juice
1/2 to 3/4 cup confectioners sugar
Purée raspberries, lemon juice, and 1/2 cup confectioners sugar in a food processor. Sweeten with confectioners sugar to taste (up to 1/4 cup more). Force through a fine-mesh sieve into a bowl, discarding seeds.
Chocolate French Toast with Raspberry Sauce serves eight.
Notes and Quotes …
A big “mea culpa” from me to three very nice readers. They wrote to me a few months ago, just before my family moved from one house to another. Unfortunately, I packed their nominations and didn’t unpack that box until last week. I’m sorry I didn’t get to share their nominations then, but I won’t miss another chance.
Here they are, a little late: Two sisters wrote in separately to nominate their dad for “super” status. Jennifer Barbaglia and Jasmine Ross nominated their dad, Jeffrey Allen Ross, though Jasmine says most people know him as “Coach.”
“I’m proud of my dad because he has devoted his time and life to kids all over Gilroy,” writes Jasmine. “He has taught and coached swimming for 35 years … He just hasn’t made me proud. My mom and four older sisters are, too.”
Daughter Jennifer adds, “He gives everything he has of himself to his family. He’s always the first one to help me lift something heavy, offer a ride, stop by with some ice cream, or babysit his grandkids … My dad is notorious for going into the refrigerator in the morning and concocting breakfasts for himself made with whatever ingredients are available. It’s usually a nauseating description that no person would find appetizing.”
I also got a letter from Abigail Lotten, 7, who nominated her “super dad,” Brent Lotten. She writes: “My dad makes me laugh when he tickles me. He likes to barbeque tri-tips for our family. His secret is that he marinates the steak in Zesty Italian Dressing. I am proud of my dad because he loves me and takes good care of me.”
Well, you couldn’t ask for more than that. Thank you all for writing!
