Gropman and chefs prepare one a la carte menu a week. This week’s, which continues through Saturday, Nov. 14, includes starters such as cauliflower Gruyere soup, Little Gem salad, chopped iceberg salad, or burrata ($11 to $14). Main courses range from a grilled pork chop, porcini crusted Mary’s chicken, scallop risotto, hanger steak, Wolfe Ranch quail, and petrale sole ($26 to $36). Always excellent desserts. 140 E. Napa St., Sonoma. 935-5994
More Thanksgiving offerings
Layla at MacArthur Place
From Layla at MacArthur Place a dine-in (outdoors) offers first course choices of Brussels sprouts Caesar salad, butternut squash soup, or a spinach and walnut salad. Main course choices include roasted turkey breast and leg with croissant stuffing, sweet potato, Pacific Sea bass; housemade radiator with Butternut squash, vadouvan curry and pepitas; or an 8-ounce Creekstone prime filet mignon ($15 extra) with whipped potato, broccolini and steak sauce. Desserts bring pumpkin pie, apple galette or budno with biscotti. $85 adults, $35 children. Add black truffles to any dish $35, wine pairings $45. Reserve at 933-3198. Macarthurplace.com.
Wit & Wisdom
Wit & Wisdom, whose dine-in outside menu we printed last Friday, has added a take-and-bake turkey dinner with brined turkey with sides to reheat including mashed potatoes and gravy, stuffing, green bean casserole, cranberry sauce, soup, and dessert. Serves four to six people. $225. Order a info@witandwisdomsonoma.com. Pick up Wednesday, Nov. 25 from noon to 4 p.m. or Thursday, Nov. 26 from 9 to 11 a.m.
El Dorado Kitchen
EDK decided to serve a three course prix fixe menu on their patio offering more choices than on their takeout menu including a gulf prawn cocktail, Caesar salad, pumpkin soup, fork belly al pastor, a crab cake and ceviche with avocado mousse.
Main course choices include turkey with potato and purée, Brussels sprouts; potato gnocchi with Maine lobster; roasted eggplant with farro, zucchini and beans, shaved coconut radishes, and kale; salmon with bacon lardons and sunchoke purée, or a short rib with carrot ginger purée, plus desserts. $65. Reserve at 996-3030.
What did you cook for the election?
Having culled the nearly 140 responses to my question among those who were celebrating, lots of people ordered or made pizza, many good steaks were grilled and smothered in mushrooms. Lots of chickens gave their lives for frying or barbecuing, especially by Canadian friends from British Columbia to Nova Scotia.
Many local respondents drank lots of martinis, whiskey and especially Champagne or sparkling wine. Some just said, “Who’s cooking?” One posted martinis for dinner and dessert.
Eva Bertran, former executive at Gloria Ferrer, reported that local liquor stores had a huge run on sparkling wine.
Jo Toscana enjoyed pea soup with a drizzle of smoked olive oil on a Little Gems salad. Eva Bertran said “a liquid diet of sparkling wine.” Split pea and other comfort soups were consumed by many, and others joked “lame duck a l’orange” or “Trump Stew.”
Mara Levy Kahn said, “When we headed to the Plaza our intent was a fairly light lunch. But by the time we arrived downtown we decided on the Red Grape for a totally unhealthy lunch of Asian Cauliflower, Truffled Onion Rings and Gorgonzola Salad. Party on!
My dear friend Marlena Spieler, who wrote “a million” columns called “The Roving Feast” on food around the world for the San Francisco Chronicle and now lives with her Scottish husband in England, is an American who made corn dogs to celebrate. She shares her very personal recipe below. Keep in mind that England is again on lockdown due to coronavirus.
Corn dogs homemade, European style: polenta batter – USA treat! Mazal tov USA!
By Marlena Spieler
Makes 8, two per person, unless you want to use big hot dogs, in which case 1 per person, depends on size of your dawg.
I made for six hot dogs, and had leftover batter and threw in sliced onion, for a sort of hush puppy version of onion rings
Ingredients:
1/2 cup all-purpose/plain flour
1/2 cup fine grain polenta, or yellow cornmeal
1 teaspoon baking powder, plus a pinch or two extra (or use self-rising flour, plus about 1/2 teaspoon baking powder)
2 teaspoons sugar
1/2 teaspoon salt, plus up to 1/2 teaspoon black pepper, as desired
1 green onion, finely chopped, or about 2 tablespoons grated white/yellow onion
1 egg
1/2 cup milky mixture: buttermilk, or, as I used: skim milk mixed with about half Greek full fat yogurt. Whatever you have on hand.
8 big fat hot dogs or sausages of choice; if they are really big, use 4 or 6; if they are smaller, use 10-12. whatever you have/want.
Preparation:
Stir together in a bowl the flour, polenta, baking powder, sugar, salt and pepper, then add the onion, egg and milk mixture, stirring well to combine. Leave to chill in fridge at least 30 minutes but up to overnight is fine.
Batter should be the consistency of thick cream or cake batter, so if it seems to thick, stir in a little water until it reaches consistency you need.
Heat oil in a frying pan; dip sausages one at a time into the batter and then into the hot oil. You can use sticks if you like — I didn't have, so omitted them. If your batter is too thin and doesn't stick to the hot dogs, don't worry, just spoon in a hot dog shaped layer of batter, place the dipped hot dog on top, then as it begins to firm up, spoon a little more batter. Turn when it’s firm. You want the outside of the corn dogs to be golden and crisp.
Remove from hot oil onto wire draining rack, and either eat right away, or keep warm in the oven, until they are all done.
Eat with mustard: Yellow! Brown! Sweet and hot! Your happy choice.
You can double, triple, quadruple, etc. the batter and dogs ingredients, in case we ever get to hold big parties again! Or you're ready to open up a food truck.
The Link LonkNovember 13, 2020 at 07:49AM
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Kathleen Hill: Crab, Thanksgiving and more - Sonoma Index-Tribune
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