An Afternoon at Domaine Chandon

Living in the Napa Valley definitely has its perks. If you are a foodie & wino, this is an obvious destination to live or to visit. People assume that I drink wine for breakfast, lunch and dinner but, thankfully, that is not true{no vino lush over here!}. When family and friends visit, that’s actually the time to go wine tasting and, when we go, a must stop is Domaine Chandon for some of their delicious bubbly.

I have to say that Domaine Chandon has some of the most elegant and beautiful grounds in the valley with their lush forest setting, beautiful ponds, and giant trees that surround the property. Domain Chandon also houses étoile, the only fine dining restaurant within a winery in Napa Valley, and one of my favorites. I spent two summers in college working at étoile as a hostess so this restaurant holds a special place in my heart.

{Max Studio Dress, Steve Madden Boots, Forever 21 Blazer, Barneys New York Belt, Vintage Bag, Anthropologie Necklace & Ring}.

Tortilla Soup

 I love soup! It’s one of the most comforting things to eat and sharing my homemade Tortilla Soup recipe was pretty much a no brainer. It’s a flavorful dish that can be made with little effort, but one that sings with an unmistakable Mexican harmony. Like so many other dishes in Mexico, Tortilla Soup varies by region, but as a general rule the soup begins with the earthy dark Pasilla chile. You will also taste the softening crunch of toasty corn tortillas, soul-satisfying broth and creamy-rich avocado and queso – I mean, it is seriously so good. I could honestly consume this soup a few times a week {especially on a rainy, blustery day like today}.

With its rich layers of intriguing flavors, vibrant color presentation and tantalizing aromas, this soup is sure to create a cozy and satisfying feeling. 

{For step-by-step cooking directions watch my video below!}

Tortilla Soup a la Dalia

{Serves 4-6 people}

Ingredients:

• 1 large dried Pasilla (negro) chile, stemmed and seeded
• One 15-ounce can diced tomatoes in juice (preferably fire-roasted)
• 2 tablespoons vegetable or olive oil
• 1 medium white onion, sliced 1/4-inch thick
• 3 garlic cloves, peeled
• 2 quarts chicken broth
• 1 large epazote sprig, optional
• 1 large ripe avocado
• 1/2 cups (6 ounces) shredded Mexican cheese (like Chihuahua, quesadilla or asadero)
• ½ cup of roughly broken tortilla chips
• 1/2 cup Mexican crema or creme fraîche for garnish
• 1 chipotle canned chile
• 1 large lime, cut into 6 wedges
• ½ bunch of cilantro

Directions:

Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. {Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again}. Break the chile into pieces and put in a blender jar along with the tomatoes with their juice - a food processor will work, though it won’t completely puree the chile.

Heat the oil in a medium {4-quart} saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.

Return the pan to medium-high heat. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote, if using. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with salt, usually about a generous teaspoon {depending on the saltiness of the broth}.

Just before serving, add the avocado, cheese and tortilla chips between serving bowls. Lastly, ladle the soup into the bowls, garnish with the crema, cilantro & add the lime juice. Enjoy with a glass of Ceja Vineyards “Vino de Casa” red blend. 

Dalia's Chef’s Tips: For meat lovers, incorporate two boneless skinless chicken breasts {shredded} and add to the simmering broth just before serving.

A Stroll Along The Napa Riverfront

Visit downtown Napa for a spontaneous day full of shopping, wine tasting, dining & romance!

The weather in Napa has been unseasonably warm with highs in the mid- 70’s. Our entire neighborhood seems to have shifted overnight into Spring with smells of jasmine and orange blossoms lingering in the air. Yesterday afternoon was the perfect time for a healthy walk in downtown Napa’s Riverfront neighborhood. Accented with ebony railings and antique-inspired lampposts, this paved path meanders along the west bank of the Napa River. It’s a charming place to enjoy a casual stroll where you are surrounded by rural beauty, elegant boutiques, art galleries, and endless restaurants and tasting rooms at your beck and call. I love that I can call this area my backyard!

The outfit: Sometimes dresses that look a bit awkward on the hanger turn out to be the most fun to wear. This festive and totally on-trend Diane Von Furstenberg tribal wrap dress is just what you need to mix things up. But then again, anything that pairs bright citrusy colors with a tribal print typically gets my vote. 

DREAMLAND Premiere

Experience the true California lifestyle!

Two weeks ago my mom and I attended the “Dreamland” movie screening in Sacramento {we attended the world premiere in London last November}. The film features essential elements of California’s lifestyle – cuisine, wine, music, entertainment and film. I’m particularly excited to share this post because my family and I had the unique opportunity to be selected as part of the cast and to represent a wine focused family living in the Napa Valley!

The plot - “DREAMLAND” tells the story of one day in California. Filmed simultaneously from dawn until dusk on November 19, 2010, it follows a remarkable ensemble of Californians who are pushing the bounds of the possible. On this one-day event, a dozen documentary film crews scattered across the Golden State – all working together to tell the story of one day in time by individually capturing unique stories of people and places.

The cast includes entrepreneurs, daredevils, entertainers, scientists, politicians, chefs and technologists who are all in California for the same reason: to make their dreams a reality. Each embodies an adventurous and innovative spirit that symbolizes California.

The film provides detailed snapshots of what makes California so desirable to travelers from around the world – I feel so lucky that I can call this place my home! The film was sponsored by Visit California and will air on PBS this fall and will also be shown on international T.V. channels. 

Almond Infused Flan

Someone has a sweet tooth over here and it happens to be me…

Interestingly enough, I grew up in a household where sugar was seldom consumed and NEVER around. My mom is and always has been a health nut. The sweetest thing she ever brought around the kitchen was Honey Nut Cheerios and for birthdays she would make a homemade carrot cake and a flan. Yup, I was one of those kids at school who was trying to trade my apple slices for a couple of Oreos or a Jello chocolate pudding {just writing this makes me smile}.

But let’s get back to why I love making this style of flan. I have to give my mom all of the credit because she has taught me how to make one damn good flan. There are a thousand variations of making this classic dessert but the addition of almonds gives it a creamy and smooth texture. If there is one thing I detest it's eggy flan and this recipe is the complete opposite of that. Finish it off by drizzling a blueberry {or raspberry} salsa to give it that sweet and tart flavor and I promise you people will hound you for this rich and decadent dessert. 

Almond Infused Flan Serves 10 Cook Time: 1 hour   Level: Easy

Ingredients 3 eggs 1 (12 oz) can of evaporated milk 2 (10 oz) cans of sweetened condensed milk 1/4 cup slivered blanched almonds 1/2 tsp pure vanilla extract 3/4 cup sugar 2 tbsp water

Directions

Heat a medium size pan and slowly melt ¾ cup of sugar. Do not allow caramelized sugar to turn brown or burn – it should be golden in color. Be very careful with this step as the caramelized sugar is incredibly hot!

Moisten a 10-inch square baking dish by sprinkling in a few drops of water and then pour in caramelized sugar to coat its bottom. Set baking dish aside to allow sugar to cool and harden. Feel free to put baking dish in the fridge.

In a blender mix eggs, evaporated milk, condensed milk, almonds and vanilla extract at high speed for 2 minutes. Transfer mixture to a glass bowl and gently stir with fork until all bubbles disappear. Preheat oven to 375° F.

Pour egg mixture over the caramel coated baking dish and place it inside another, larger baking dish (12 x 14 inches). Add one cup (or as needed) of water to larger dish (this technique is known as "Baño Maria") and place mid-rack of preheated oven for 30 minutes or until the surface of the flan is golden and firm. Allow flan to cool for 10 minutes.

To serve, cut around the edges with sharp knife and gently shuffle baking dish side to side until flan is loosened. Invert a serving platter or tray on top of flan dish and hold sides together and turn flan upside gently yet swiftly - the caramel will be liquefied and delicious. Cut flan into squares and get ready to serve!

Optional – Blueberry Salsa 1 cup fresh or frozen blueberries 2 tbsp lime juice 4 tbsp water 4 tbsp sugar

*Raspberries are a great alternative

Add blueberries, lime juice, sugar and water in a food processor or blender and mix for 3 minutes. Add more sugar or water as needed. Lastly, drizzle salsa over each flan square and enjoy!